Preheat the oven to 180C and lightly grease a 12-hole muffin pan.
Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. Then, carefully push each biscuit down into the pan holes so they form mini cases.
Leave for a few minutes to cool and harden, then remove and repeat with the next batch of biscuits.
Mix condensed milk, butter, golden syrup and caster sugar into a saucepan over low heat. Continuously stir the mixture until golden and thick, usually between 8 – 15 minutes.
Carefully spoon the caramel into the centre of each biscuit case.
Add chocolate to a microwave-safe bowl and microwave on high in 20 second intervals, stirring well each time, until melted and smooth.
Spoon over the top of the caramel in the centre of each biscuit case.
Refrigerate the tarts for 1 hour or until set.
Enjoy on their own or with a lasing of whipped cream or smooth vanilla ice cream!
