Ingredients

· Vegetable oil for greasing

· 200 g digestive biscuits

· 40 g desiccated coconut

· 30 g light brown sugar

· 50 g plain flour

· 80 g unsalted butter, melted

· 80 ml golden syrup

· 1 tablespoon milk

For the caramel filling

· 400 g condensed milk

· 50 g unsalted butter

· 50 ml golden syrup

For the ganache topping

· 100 ml whipping cream

· 100 g dark chocolate, chopped

Method

Heat the oven to 190°C. Lightly grease mini muffin tins with vegetable oil. Whizz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour, then mix. Pour in the melted butter, golden syrup and milk, then mix to combine. Roll a heaped teaspoon of the mixture into a small ball, then press it into one of the muffin holes and all the way up the sides. Repeat with the remaining mixture. Mix the caramel ingredients in a pan. Stir over low heat until the caramel starts to thicken. Pour into a jug, then fill the biscuit cases three-quarters, leaving room for the ganache. Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool. For the topping, gently heat the cream in a saucepan until steaming. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a jug, then pour this chocolate topping into your little caramel tarts. Put the trays in the fridge to set and serve.