Simply pop a Rolo into each sweet pastry lined mini muffin tin and bake for 10 minutes in a medium oven... top with a white chocolate button while the rolo is still warm and then allow to cool.
...they turn out like little chocolate tarts. No photos of the finished cooked tarts as her and her friends scoffed them all up!
Note: If you pop the rolo chocolate in upside down, they cook a little better, the toffee doesn't spurt out and the white chocolate drop sits better on the melted rolo... just a tip ;-)
Please note fresh thinly rolled homemade pastry takes 10 minutes in a 200c preheated fan oven, shop bought pastry takes a little longer 15 minutes depending on thickness.