Salted Caramel Chocolate Tarts

Salted Caramel Chocolate Tarts

Technically, this makes 24 servings, but there is zero chance that each person only has 1 of these Moorish tarts.

Ingredients

• 150g Butter
• 240g Plain flour
• 100g Caster sugar
• 200g condensed milk
• 20g Butter
• 1 Tbsn Golden syrup
• 1/4 tspn Coarse sea salt
• 100g dark chocolate, chopped (or melts)

Step 1

Preheat oven to 180C.

Step 2

Insert MultiBlade. Add butter. Temp 110C, Time 1 min, Speed 2. Start.

Step 3

Add flour and sugar. QuickPulse 5 sec to combine.

Step 4

Divide dough into 24 portions (14g each if you’re OCD). Press into mini-muffin cavities and push up sides to form little pastry cups. Bake for 12-15 min until lightly browned.

Step 5

Quick rinse of bowl. Insert StirAssist. Add condensed milk, butter, golden syrup and salt. Temp 85C, Time 3 min. Speed 2. Start.

Step 6

Fill each cooked pastry cups with salted caramel. Return to oven for 5 min until caramel browns around the edges.

Step 7

Stand for 5 min then refridgerate.

Step 8

Quick rinse of the bowl. Insert StirAssist. Add chocolate and temper (gently melt) it. Temp 50C, Time 3 min, Speed 1. Start

Step 9

Spread 1 tspn of melted choc on cooled tarts. Refridgerate until set.

Chef’s Tips

Sprinkle 1-2 grains of salt on each tart.

Salted Caramel Chocolate Tarts

Technically, this makes 24 servings, but there is zero chance that each person only has 1 of these moorish tarts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 24

Ingredients

  

• 150 g Butter
• 240g g Plain flour
• 100 g Caster sugar
• 200 g condensed milk
• 20 g Butter
• 1 Tbsn Golden syrup
• 1/4 Tbsn Coarse sea salt
• 100 g dark chocolate chopped (or melts)

Instructions

 

• Preheat oven to 180C.
• Insert MultiBlade. Add butter. Temp 110C, Time 1 min, Speed 2. Start.
• Add flour and sugar. QuickPulse 5 sec to combine.
• Divide dough into 24 portions (14g each if you're OCD). Press into mini-muffin cavities and push up sides to form little pastry cups. Bake for 12-15 min until lightly browned.
• Quick rinse of bowl. Insert StirAssist. Add condensed milk, butter, golden syrup and salt. Temp 85C, Time 3 min. Speed 2. Start.
• Fill each cooked pastry cups with salted caramel. Return to oven for 5 min until caramel browns around the edges.
• Stand for 5 min then refridgerate.
• Quick rinse of the bowl. Insert StirAssist. Add chocolate and temper (gently melt) it. Temp 50C, Time 3 min, Speed 1. Start
• Spread 1 tspn of melted choc on cooled tarts. Refridgerate until set.

Notes

Sprinkle 1-2 grains of salt on each tart.