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Earlier today I posted my Caramel Condensed Milk on my Facebook page. I hinted that I was turning it into something. This is it. My Chocolate Caramel Tarts.

These are a little bit more time consuming than a slice but worth the effort. They are a great addition to a dessert bar or high tea.


Chocolate Caramel Tarts
Yields 22
  1. 140g dark chocolate
Tart shells
  1. 140g plain flour
  2. 70g brown sugar
  3. 50g desiccated coconut
  4. 120g butter, cubed
Caramel Condensed Milk
  1. 140g milk powder
  2. 100g dark brown sugar
  3. 1 tablespoon golden syrup
  4. 50g butter
  5. 90g water
  6. 1 teaspoon on vanilla paste
Tart shells
  1. Preheat oven to 180 degrees.
  2. Lightly grease a mini muffin tray. You may wish to use a silicone form. This will be easier to remove the tarts from.
  3. Place all tart shell ingredients into tmx bowl.
  4. Blitz on speed 5 for 30 seconds or until a dough forms. Sometimes it takes slightly longer depending on butter temperature.
  5. Press a small ball of dough into each muffin hole. Press the mixture up the sides and base of tin. It only needs to be a few millimeters in thickness.
  6. Bake until just lightly brown.
  7. You may need to use the back of a spoon just to push the shell back into shape if it puffs up too much during baking. I only had to with one or two shells.
Caramel Condensed Milk
  1. Place everything into bowl.
  2. Cook at 90 degrees, speed 4 for 9 minutes.
  3. This will thicken upon standing.
  1. Place a teaspoon or so of caramel into each shell.
  2. Bake for 5-10 minutes or until caramel is slightly browned.
  3. Allow to cool completely and remove from tray. You may need to use a knife to release the tart from the tin.
  4. Place chocolate into tmx bowl.
  5. Melt on 50 degrees for 4 minutes or until melted.
  6. Spoon over the top of each tart.
  7. Allow to cool.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/