Caramel and Hokey Pokey Tarts

Angela Casley's tarts add a decadent touch to dessert. The caramel can be made ahead of time and refrigerated until needed — just keep your fingers out! When it comes to spreading on the base, warm the caramel to room temperature. Just before serving, sprinkle the tart with hokey pokey straight to the plate, ready to go. As an alternative try topping with salt flakes or berries. This recipe can also be made into 24 mini tarts if you need a sweet treat for a number of people. However you choose to serve them, they are divine.