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
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.
