Dulce de Leche Caramel Tarts

Lay the can on it's side in a deep pot and cover with hot water; bring to a gentle simmer.
Check on the pot every 30 - 45 minutes to see if the water needs topping up; if so, add boiling water from a kettle so the cooking process is not slowed down.
Roll the can on the opposite side occasionally when water is added to ensure even cooking.
Simmer for 3 hours for a thick set caramel.
When the 3 hours have passed, remove from the pot; cool the can completely to room temperature before placing in the refrigerator for several hours or overnight.
Important Note - do not let the pot run dry as this can cause the can to expand and possibly burst; also, it is hightly recommended to not walk away from this as it boils; monitor closely to ensure the can is always fully submerged and just gently simmering; setting a timer for every 30 minutes or so to check is also recommended; using a quite deep pot is preferred as it will hold more water.
This will take about 6 hours to cook and cool completely; making a day ahead works very well.

This recipe can be made using a traditional pastry cutter to cut the butter through the flour; then add the egg and water; bring together into a soft dough.
Or alternatively, use a food processor by cutting the cold butter into cubes; add to the food processor; next, add the flour and confectioner's sugar; pulse together until the butter is fully incorporated and the mix has a wet sand look.
Add the egg yolks and cold water; pulse again until a soft dough forms.
Divide the dough into 2 balls; flatten into rounds and wrap in plastic wrap.
Place in the refrigerator and allow the dough to rest for at least 30 minutes before using it in the recipe.
This recipe makes 2 rounds of dough which is sufficient enough for about 24 mini-tarts or 2 pie shells; unused dough can be frozen for future use.

Once the pastry is chilled as indicated, roll out to about ¼-inch thickness.
Using a 3-½-inch round cookie cutter, cut out circles of dough and place them in a 24 count mini-tart pan.
Carefully tuck the pastry all the way to the bottom of the pan, ensuring it gets into the corners.
Place the mini-tart pan in the refrigerator and chill for 15 minute
While the dough is chilling, pre-heat the oven to 375°F.
Place the chilled tart shells into the pre-heated oven and bake for about 15 minutes or until they are a light golden brown at the edges.
Carefully remove from the pan and cool on a wire rack.
When completely cooled, fill with a teaspoon or so of the caramel filling and serve.

If not using this all at once, store the remaining caramel in a mason jar or sealed plastic container and place in the refrigerator.