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Choc Caramel Tarts
Layers of chocolate & caramel ganache all with the bite of a crumbled tart will win all your guests hearts over!
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Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Course
Dessert
Servings
24
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)
Instructions
TO MAKE THE BASE
Preheat oven to 180°C.
Combine butter, flour and caster sugar in Large Silicone Bowl to make a dough
Divide into 24 portions for mini muffins (14g per mini muffin).
Press into Mini Muffin and push out and around to form little pastry cups.
Bake for 12-15 minutes.
TO MAKE THE CARAMEL
Combine condensed milk, butter and golden syrup in saucepan, stir until smooth over a low heat (do not boil).
Using a teaspoon, measure caramel into Mini Muffin; return to oven for 5 minutes or until caramel browns around edges.
Stand for 5 minutes, then cool in the refrigerator while you melt the chocolate. Remove tarts from pans when cool.
TO MAKE THE TOPPING
Melt the chocolate in the 2L Saucepan on lowest heat whilst stirring.
Spread 1 tspn of chocolate on caramel tarts.
Refrigerate until set.
Notes
Can also make 12 Tartlets