¼ cup honey
¾ cup full-fat coconut milk
While filling is setting, combine all ingredients in small sauce pan. Bring to a rapid boil, stirring occasionally.
Let boil for 20 minutes or until mixture has the consistency of caramel sauce and then allow to cool in refrigerator for 10 minutes.
Take tarts out, drizzle with caramel, and sprinkle with sea salt.
This recipe makes 4 tarts, but half a tart is easily a serving for 1 individual, resulting in 8 servings.
The caramel drizzle is based on a caramel recipe by Jenni Hulet of The Urban Poser.