Caramel Tarts

Ingredients

12 pre-made shortcrust pastry tart cases
Can of condensed milk
2 tablespoons Golden Syrup
50g butter
3-4 egg whites
Castor sugar

Method

In a saucepan over medium heat mix together condensed milk, butter and golden syrup.
Continue to stir unitl mixture turns a caramel colour and begins to thicken.

Spoon caramel into pastry cases. 

Whisk the egg whites until they form stiff peaks and gradually add sugar until meringue becomes glossy. I just add sugar to taste. Once sweet enough and glossy I stop adding the sugar.

Spoon meringue on top of caramel in pastry cases and bake in moderate oven for approx 10 mins or until meringue starts to become golden.