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Surprise chocolate tarts
Surprise chocolate tarts
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Decadent chocolate tarts with a delightful caramel and raspberry surprise filling.
Ingredients:
  • 332.50 ml plain flour
  • 20.00 gm Cocoa
  • 40.00 gm Brand Caster Sugar
  • 125g chilled butter, chopped
  • 50.00 gm iced water
  • 1 tsp white vinegar
  • 200g Brand Dark Chocolate, chopped
  • 125ml cream
  • 50.00 ml Nestle Top 'n' Fill Caramel
  • Pinch sea salt flakes, plus extra to sprinkle
  • 52.80 gm Raspberry Jam
  • 40.00 ml frozen raspberries
Instructions:
  • Combine flour, cocoa powder, and sugar in a food processor until mixed. Add butter and pulse until mixture resembles breadcrumbs. Mix iced water and vinegar in a bowl. Slowly pour the vinegar mixture into the food processor while running, until dough forms. Shape into a 25cm disc, cover with plastic wrap, and chill for 15 minutes.
  • Roll out the pastry to a thickness of 3-4mm. Use a cutter to cut out five 11cm discs from the pastry. Reroll any excess and repeat to make three more discs. Line eight 8.5cm base fluted tart tins with the pastry and refrigerate for 15 minutes.
  • Preheat your oven to 200°C (180°C fan). Arrange tins on a baking tray, line with baking paper, and fill with pastry weights or rice. Bake for 12 minutes, then remove paper and weights or rice. Continue baking for 15 minutes or until golden brown. Let the tins cool on a wire rack.
  • For the caramel filling: Combine caramel and salt in a small bowl, then divide and spoon into 4 tart shells. For the raspberry filling: Mix jam and raspberries in a small bowl, crush with a fork, then spoon into the remaining shells.
  • In a medium bowl, add the chocolate. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes. Gently whisk until smooth. Fill the tart shells with the mixture. Sprinkle a touch of salt on the caramel tarts for easy identification. Let them cool in a refrigerator for 2-3 hours until firm.

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