Choc Caramel Tarts

Choc Caramel Tarts

0:30 To Prep
0:15 To Cook
24 Servings
Average Rating
Difficulty Easy

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


  • 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

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