I got this wonderful recipe from a lovely lady named Mary who was a cook at my centre. These caramel tarts are a pinch to make, just buy a packet of short crust pastry or if you really want you could make it from scratch but who has the time. Next buy one can of condensed milk.
Fill a medium or large pot with water and bring to the boil. Peel the label off the can if you want, this is optional. Carefully drop the can of condensed milk in the boiling water, ( don't open the can!!) Leave to boil in the water for two hours (you may need to turn the can a couple of times and fill up the pot with more hot water as the water will reduce over time). While the can is boiling use a medium sized round cookie cutter or an egg ring as I use. Press it into the sheets of dough (do not take the usually blue, plastic wrapping off the back, it is easier to peel the circles of dough off if it has a backing). Spray one or two muffin tins with oil and gently press into each hole. Preheat the oven 180 degrees Celsius fan forced for about five to ten minutes. Pop the pastry into the oven until they start to go lightly golden in colour, about fifteen minutes, keep an eye on them as oven heat varies. Take them out leave to cool. After two hours, turn the heat off the pot and use tongs to take the can out and place in a sink of cold water for at least thirty minutes. Pick up the can and peel the lid off facing away from you.
Warning: If you do not leave the tin to cool for long enough you may experience hot caramel bursting in your face like i did :( Anyway scoop out a teaspoon worth of caramel and smoosh into each pastry cup. Finished. You could also put the caramel into a piping bag fitted with a thick nozzel and pip it into the cases if you want them to look fancy. I like to add whipped cream on top too. Hope you enjoy. Love Jem.