I made some caramel tarts the other day by using part of a recipe for something else. They are very good, hence the name “tart of joy”. So here is a photo, and the recipe is below:
Then, we had mixture left over which of course needed using up, so we made some more…
Tarte de Joie
- 175 g butter
- 175 g brown sugar (ideally muscovado or molasses sugar)
- 100 g golden syrup
- approx. 400 g sweet short pastry
Roll out and cut your pastry to make some tart cases and blind bake them for 6 minutes at 200oC. We use cooking paper and rice to do the blind baking part. Remove the paper and rice and bake for another 3-5 minutes, until golden brown.
Combine butter, sugar and golden syrup in a saucepan and bring to the boil. Pour mixture into baked tart cases and leave to cool.
It turns out this does make quite a few, so you might want to halve the mixture.
Zeplora 
how much did it set? Did you boil it for long?
I just brought it to the boil, and then poured it out.
They set firm, but the filling would probably run out if you cut one in half and left it for awhile.