Crunchy caramel mini tarts

Method

1. To make the pastry, place the flour, butter and icing sugar in a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse again until the pastry forms into a ball.

2. Roll the pastry out thinly on a lightly floured work surface. Stamp out 24 rounds using a 7cm/2¾in round cutter. Carefully lift the pastry discs and use to line two 12-hole mini muffin tins. Prick the bases with a fork. Place the tins in the freezer for 10 minutes.

3. Preheat the oven to 200C/180C Fan/Gas 6.

4. Line the pastry cases with small squares of baking paper and fill each with baking beans. Bake for about 12–15 minutes. Remove the baking paper and beans and bake for a few minutes until the bases are crisp and lightly golden.

5. To make the caramel filling, heat the butter and muscovado sugar in a saucepan. Stir until the sugar has dissolved and the mixture is runny and smooth. Add the caramel, and bring to the boil, whisking the whole time, for about 2 minutes, or until the mixture has thickened slightly.

6. Spoon into the cases, filling each case three quarters full, and leave to set.

7. To make the crunchy topping, melt the chocolate in a glass bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. When the chocolate is runny, remove the bowl from the heat. Lightly crush the cornflakes, add to the bowl and mix well.

8. Spoon the chocolate cornflakes on top of the set caramel and leave to set. Decorate with white chocolate shavings and serve cold.