These tarts don’t have hearts of gold so much as a fruity, syrupy goodness that’s equally tasty served warm or at room temperature.
½ cup sultanas
2 tbsp dark rum
3 sheets ready-rolled shortcrust pastry
½ cup soft brown sugar
½ cup golden syrup
60g butter, melted
¼ tsp salt
½ tsp vanilla extract
vanilla ice-cream, to serve (optional)
Heat your oven to 200C fan-forced (220C conventional). Cover the sultanas with rum and set aside for 10 minutes to absorb. Thaw the pastry, cut into 10-centimetre rounds and fit them into the cups of a 12-cup muffin pan.
Whisk together the sugar, golden syrup, butter, salt, eggs and vanilla extract. Divide the sultanas between the pastry cases and fill with the syrup to three-quarters of their capacity. Bake for 15 minutes, then allow to cool in the tin. Serve warm with ice-cream, or cool to room temperature before serving. Watch out! They'll be runny inside.
Also try: Adam Liaw's muffin pan flans