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
- 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.
