Gluten-Free Caramel Tarts

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Liberally grease a 12-cup nonstick muffin tin with cooking spray.

2 . Stage

Combine flour, coconut, brown sugar, and butter in a bowl. Add 1 tablespoons of mixture to each muffin cup, pressing into the bottoms and sides of each, making sure dough is not too thick.

3 . Stage

Bake in the preheated oven for 5 minutes. Remove from oven, leaving oven on. Gently reshape crusts by flattening the swelled dough against sides and bases of muffin cups using the handle of a wooden rolling pin. Set aside.

4 . Stage

Pour condensed milk and syrup into a saucepan. Heat over medium-low heat, stirring constantly so the mixture does not catch, until light golden and thickened, about 5 minutes. Remove from heat and stir until smooth. Set aside to cool slightly.

5 . Stage

Place a tablespoon of caramel mixture into each tart shell.

6 . Stage

Bake in the preheated oven until golden brown and set, about 5 minutes. Let cool before serving.