Pre-heat the oven to 180°C. Grease the 12 cake cups with butter. Mix the flour, icing sugar and 60g melted butter with a spoon in a bowl until it forms a homogeneous mixture. Distribute the mixture among the 12 cake cups (approx. 1 tablespoon per tartlet) and press each one flat with the back of the tablespoon, including the edges. Bake for approx. 10 minutes at 180°C.
During this time, heat Bonny Sweetened Condensed Milk with 40g butter in a pan for about 5 minutes, stirring continuously until the mixture caramelises slightly and turns golden brown. Then, divide the caramel mixture into each of the 12 tartlet shells. Bake for another 10 minutes until the edges turn brown. Allow the tartlets to cool for 5 minutes.
Then remove them from the cake cups using a sharp knife. Melt the white chocolate in a water bath (Bain Marie), and spread over the 12 tartlets. Melt the dark chocolate in the same way, and pour a large drop into the middle of each tartlet. Immediately, draw lines towards the outside using a cocktail stick, so that a brown star is created.