Choc Caramel Tarts

Layers of chocolate & caramel ganache all with the bite of a crumbled tart will win all your guests hearts over! Choc Caramel Tarts

Ingredients

• BASE: 150g Butter, melted
• 240g Plain flour
• 100g Caster sugar
• CARAMEL: 200g condensed milk
• 20g Butter
• 1 Tbs Golden syrup
• TOPPING: 50g dark/milk chocolate, melted

Step 1

TO MAKE THE BASE: Preheat oven to 180°C.

Step 2

Combine butter, flour and caster sugar in Large Silicone Bowl to make a dough

Step 3

Divide into 24 portions for mini muffins (14g per mini muffin).

Step 4

Press into Mini Muffin and push out and around to form little pastry cups.

Step 5

Bake for 12-15 minutes.

Step 6

TO MAKE THE CARAMEL: Combine condensed milk, butter and golden syrup in saucepan, stir until smooth over a low heat (do not boil).

Step 7

Using a teaspoon, measure caramel into Mini Muffin; return to oven for 5 minutes or until caramel browns around edges.

Step 8

Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool.

Step 9

TO MAKE THE TOPPING: Melt the chocolate in the 2L Saucepan on lowest heat whilst stirring.

Step 10

Spread 1 tspn of chocolate on caramel tarts.

Step 11

Refrigerate until set.

Chef’s Tips

Can also make 12 Tartlets

Choc Caramel Tarts

Layers of chocolate & caramel ganache all with the bite of a crumbled tart will win all your guests hearts over!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 24

Course: Dessert

Ingredients Method Notes

Ingredients

  

BASE

• 50 g Butter (melted)
• 240 g Plain flour
• 100 g Caster sugar

CARAMEL

• 200 g condensed milk
• 20 g Butter
• 1 Tbs Golden syrup

TOPPING

• 50 g dark/milk chocolate (melted)

Method

 

TO MAKE THE BASE

1. Preheat oven to 180°C.
2. Combine butter, flour and caster sugar in Large Silicone Bowl to make a dough
3. Divide into 24 portions for mini muffins (14g per mini muffin).
4. Press into Mini Muffin and push out and around to form little pastry cups.
5. Bake for 12-15 minutes.

TO MAKE THE CARAMEL

1. Combine condensed milk, butter and golden syrup in saucepan, stir until smooth over a low heat (do not boil).
2. Using a teaspoon, measure caramel into Mini Muffin; return to oven for 5 minutes or until caramel browns around edges.
3. Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool.

TO MAKE THE TOPPING

1. Melt the chocolate in the 2L Saucepan on lowest heat whilst stirring.
2. Spread 1 tspn of chocolate on caramel tarts.
3. Refrigerate until set.

Notes

Can also make 12 Tartlets