Caramel Chocolate Rice Pudding Tarts

Pudding:

Step 1

• In a large microwave-safe bowl, combine sugar, cornstarch and salt.

• Whisk in a little milk until smooth, then whisk in remaining milk.

• Cook the mixture in the microwave on high for 1 minute.

• Whisk well.

• Cook for an additional 2 minutes on high or until thickened (to the consistency of yogurt).

Step 2

• Spoon a little of the hot milk mixture into beaten egg yolks; stir until smooth.

• Slowly stir the egg mixture into the remaining hot milk mixture.

• Whisk well; cook on high in microwave for 1 minute.

Step 3

• Whisk in the butter and vanilla until smooth.

• Cool to room temperature.

• Stir in the cooked rice and caramel sauce.

• Chill for at least 30 minutes or until ready to assemble.

Crust:

Step 1

• Meanwhile, preheat the oven to 350°F (180°C).

• Line two muffin tins (12 regular size muffins in each) with paper muffin cups.

• In a large bowl, toss the crumbs with the melted butter until coated.

• Press an equal amount of crumbs into the muffin cups (approximately 2 tbsp [30 mL] in each).

Step 2

• Bake for 8 minutes or until set and golden around the edges.

• Cool to room temperature.

• Drizzle an equal portion of melted chocolate over each crust base.

• Chill for 30 minutes or until chocolate is set.

Step 3

• Carefully remove crusts from the liners and transfer to a serving platter.

• Dollop a spoonful of rice pudding onto each crust.

• Drizzle with additional caramel sauce to garnish.