Preheat oven to 180°C or 160°C fan. Grease a 12-hole patty pan. To make pastry, sift flour into a large bowl and add the butter. Rub with fingertips until the mixture resembles breadcrumbs. Add water a tablespoon at a time, until mixture comes together. Turn out onto a lightly floured surface and knead lightly. Roll out dough until 3mm thick. Cut out 12 x 7cm circles and gently ease into the prepared pan. Prick bases with a fork. Chill for 10 mins. Bake for 12–15 mins until lightly golden.
In a medium saucepan, combine condensed milk, golden syrup and butter. Cook, stirring, over low-medium heat for 8–10 mins or until light golden and thick. Spoon the mixture into cooked cases. Cool.
In a large clean bowl, beat egg whites with electric beaters until soft peaks form. Gradually add the sugar, beating well, until meringue is thick and glossy. Using a plastic piping bag with a 2cm round nozzle, pipe the meringue onto the caramel tarts and bake for 6–8 mins, until golden.
The caramel needs to be stirred constantly, otherwise it may “catch” on the saucepan; stir with a plastic spatula for best results. z
If you don’t have a piping bag, use a heavy plastic bag with a corner snipped off, or simply spoon the meringue onto the caramel.
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