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Chocolate caramel tarts
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulge your loved one with decadent chocolate caramel tarts, garnished with toasted almonds and luscious whipped cream.
Ingredients:
  • 150g plain flour
  • 100g butter, chilled, chopped
  • 24.00 gm icing sugar
  • 15.00 gm cocoa powder
  • 30.00 gm iced water
  • 395g can Sweetened Condensed Milk
  • 40g butter, chopped
  • 4.40 gm Vanilla Essence
  • 32.00 gm brown sugar
  • 60ml thickened cream
  • 100g Dark Cooking Chocolate
  • Toasted slivered almonds, to serve
  • Whipped cream, to serve
Instructions:
  • For the pastry dough, combine flour, butter, icing sugar, and cocoa powder in a food processor. Pulse until mixture looks like fine breadcrumbs. Add iced water and pulse until dough forms. Transfer onto a floured surface, gently knead until smooth, then wrap in plastic and chill in the fridge for 30 minutes.
  • Divide the pastry into 4 portions and roll out each one on a lightly floured surface until 3mm thick. Use the rolled out pastry to line four 10cm heart-shaped, fluted tins with removable bases, and trim the edges. Prick the pastry bases with a fork and chill in the freezer for 20 minutes.
  • Preheat the oven to 200C. Place lined tart tins on a baking tray with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights or rice. Bake for an additional 5 minutes until pastry is dry to the touch. Cool completely before using.
  • For the caramel filling, combine condensed milk, butter, vanilla essence, and brown sugar in a saucepan over low heat. Stir until smooth and bring to a simmer. Cook on low heat for 5–7 minutes until thickened and slightly darker. Remove from heat and divide caramel into tart shells, smoothing the surface. Allow to cool completely.
  • For the ganache, combine the cream and chocolate in a small saucepan. Gently heat and stir for 2-3 minutes until smooth. Pour over the caramel and refrigerate until firm. Top tarts with toasted almonds and whipped cream before serving.

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