Little Choc Caramel Pies

Step 1: Preheat oven to 180C or 160C fan forced.

Step 2: Place tart shells (in their tines) onto a baking tray and cook for 10 minutes or until lightly golden and then cool completely.

Step 3: Combine condensed milk, golden syrup and butter in a small saucepan, stir over a very low heat for about 10 minutes or until lightly golden in colour and thickened.

Step 4: Spoon caramel into tart shells and leave to set.

Step 5: Take care not to touch the caramel at any time as it will be very hot.

Step 6: Place chocolate into a small bowl.

Step 7: Place a pecan into the chocolate and use a small fork to turn and coat and using the fork lift the pecan out of the chocolate and tap gently on the side of the bowl to drain off the excess chocolate and place the pecan on top of a tart, repeat with the remaining pecans and leave to set.