Caramel in pastry cups

For the pastry cups

Maida/ all purpose flr 200 gm

Butter refrigerated 100 gm

A pinch of salt

Cold water for mixing

Sieve flour with salt. Make cubes of butter & press into flour, mix well till butter softens.

Add enough cold water, make a cough & knead well.

Keep the dough in the fridge for 30 minutes.

Divide the dough roughly into 20 balls.

Roll the ball out to the size of your tart mould.

Prick with a fork all over & bake in a hot oven at 200 deg C or 450 deg F for 10 minutes.

Remove & cool.

For the caramel

Condensed milk 1 tin

Butter 150 gm

Brown sugar 100 gm

Walnuts 50 gm chopped optional.

Mix all the ingredients together ( except nuts) in a non-stick pan. Cook on slow flame till butter & sugar dissolves. Bring to a boil, cook for 4-5 minutes, stirring all the time. Add nuts & switch off the gas.

Fill ¾ of the pastry cups with warm caramel. Cool in the fridge.

For the topping

Cream 150 gm beaten with 2 tbsp sugar

Chocolate 50 gm grated

When the caramel has cooled in the cups, remove from fridge. Add a little cream on each pastry, spread well. Sprinkle a little grated chocolate on top. Serve. When not serving, keep the pastries under refrigeration.