Method (crust)

1. Preheat the oven to 180 degrees c fan and lightly grease a 6 mini tartlet tins with coconut oil or butter.
2. In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Add in the softened butter / margarine and using your fingertips, rub the softened butter / margarine into the flour and sugar mixture until a crumbly dough forms.
3. Firmly press equal amounts of the dough into the tartlet cases / tins and use your fingers to press down the bottom and up the sides.  Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking.
4. Prick the bases with a fork.
5. Place into the middle of the oven and bake for 20-25 minutes or until lightly golden.
6. Remove from the oven and set aside to cool while you make the caramel.

Method (caramel)

1. Tip:To get the best caramel for this recipe, it’s best to make the caramel in 2 separate batches. Divide the ingredients quantities in half to do this step.
2. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Make sure to stir the sugar constantly to prevent burning.
3. When all of the sugar has melted and is a golden / amber colour, add in the butter. Stir to combine. Allow the butter to melt into the sugar.
4. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble so be-careful!
5. Pour the thick caramel quickly into each case. Use an off-set spatula to quickly spread out the caramel, making sure it’s even.
6. Set aside to cool for 30 minutes, then transfer into the fridge for 3 hours, or until fully set.
7. Tip: You can leave it in the fridge overnight. The caramel will will turn into a toffee consistency.