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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

  • Author: The road to loving my Thermo Mixer
  • Yield: 22 1x


  • 140g dark chocolate

Tart shells

  • 140g plain flour
  • 70g brown sugar
  • 50g desiccated coconut
  • 120g butter, cubed

Caramel Condensed Milk

  • 140g milk powder
  • 100g dark brown sugar
  • 1 tablespoon golden syrup
  • 50g butter
  • 90g water
  • 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.



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  1. Jodie October 8, 2014 at 5:31 am - Reply

    Would this recipe work just as well as a tart?
    I don’t mAke sweets often so am curious

    • Peta October 8, 2014 at 7:51 pm - Reply

      Yes it would. I would suggest doing a ganache topping rather than plain chocolate as it will be easier to cut.

  2. Fi October 12, 2014 at 2:37 pm - Reply

    I just had to say a big thank you. Made these for my husband as it was his birthday. We are big caramel freaks in this house. Loved them

  3. Kay October 14, 2014 at 10:41 am - Reply

    Hi, my tart shells are turning out more like tart bases or discs, am I doing something wrong? Thanks πŸ™‚

    • Peta October 14, 2014 at 7:40 pm - Reply

      Work the mixture up the sides and base of muffin tin πŸ™‚

  4. Lisa October 14, 2014 at 7:46 pm - Reply

    I made this over the weekend and took them to work today for morning tea.. So many compliments! These are super easy and oh so yummy! Another sensational recipe.. Thank you πŸ™‚

  5. Terri October 15, 2014 at 2:03 pm - Reply

    Another winning recipe

  6. Sharon October 15, 2014 at 8:54 pm - Reply

    Made these today, they are soo yummy. Made the base using gluten free flour and they turned out great. Thank you

  7. Sarah October 16, 2014 at 8:36 pm - Reply

    Another awesome recipe – delicious and a big crowd pleaser at morning tea!

  8. stace October 19, 2014 at 8:40 am - Reply

    Made last night and they were so easy! Ive tried making caramel from scratch on the stove and failed but using this recipe in my thermomix it was PERFECT! Thanks Peta!

  9. Kim October 19, 2014 at 2:42 pm - Reply

    I made these today, the caramel works well in just 9 mins – terrific. The pastry is good, I used only 20g coconut and 100g butter, mix until it looks like a crumble. Spooned them into mini sisilicon tray and pressed into a cup shape. Fantastic. I made White choc and dark chocolate ones.

  10. Angela October 19, 2014 at 7:08 pm - Reply

    OH MY GOSH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! YUM!!!!!!!!!!!!!!!!!!!!! So super easy and super yum! You are totally awesome! But very very evil at the same time πŸ˜›

  11. Kate October 19, 2014 at 8:29 pm - Reply

    These shells are just incredible…. Very very addictive. This whole recipe is so simple to make and takes barely any time.

  12. Julie October 20, 2014 at 7:42 pm - Reply

    I went to make these but don’t have milk powder…could I use something else?

    • Peta October 20, 2014 at 7:58 pm - Reply

      Sorry I dont have a substitute for it.

  13. Holly October 21, 2014 at 3:13 pm - Reply

    I hear weight watchers calling my name. Oh my gosh these are so good! I’ve made two batches in as many days!

  14. Susan October 22, 2014 at 11:20 am - Reply

    Made these for shared morning tea at play group today. They were delicious.

  15. Meagan Sweeney October 23, 2014 at 7:01 pm - Reply

    Just finished making these for a party. They look awesome and were so easy to make. An awesome recipie. Thanks

  16. Linda wilson October 24, 2014 at 8:20 am - Reply

    I’m new to this. Can I use vanilla essence instead of paste!

    • Peta October 24, 2014 at 9:50 am - Reply

      Yes you can. I would use 1 teaspoon of essence.

  17. Felicity October 28, 2014 at 12:33 pm - Reply

    Oh peta!!
    Goodness these are amazing, perfect, delicious, easy, present well and pretty cheap!!!
    Thank you … Will be my Xmas thing to bring!

  18. Josie Dean October 30, 2014 at 4:02 pm - Reply

    Made these yesterday .. Trialling for prep open day catering.. Made 30!! So will be doubling!! As we need 60!! Love that we don’t need condense milk! πŸ™‚

  19. Christie C December 5, 2014 at 11:50 am - Reply

    For anyone who has managed to not eat these straight away, how long could these last in the fridge? TIA

    • Peta December 13, 2014 at 6:00 pm - Reply

      About 5 days πŸ™‚

  20. Kylie December 9, 2014 at 1:42 pm - Reply

    soooo excited about to make these for my daughters Kindy graduation…will let you know if I mastered it πŸ™‚

  21. Kylie December 14, 2014 at 12:34 am - Reply

    Well I mastered it but had to make 3 batches because my son reached up & grabbed 3, 1 in each hand & 1 in his mouth &,then hubby came home & as numbers were low needed to make …These will be on the xmas table for sure πŸ™‚ Thank you πŸ™‚ x

  22. Melissa January 1, 2015 at 8:04 pm - Reply


    I just made the caramel condensed milk and whilst it is yummy the dark brown sugar seems to overpower it. I usually use light brown sugar so probably not used to the taste but mine is also a lot darker than the picture above. Should I have used light brown sugar? Has anyone used it successfully?



  23. Hayley Dymond January 29, 2015 at 8:32 pm - Reply

    Hi Peta πŸ™‚ not sure what I did wrong here but my caramel was quite hard at the end of mixing time…the only difference is I used 1 tsp vanilla extract instead of the paste and I have a TM5. I still put it in the tarts but it stayed in the ‘plop’ that I put it in before it went in the oven. I threw that batch out but kept the leftover caramel and popped it in the freezer in case I could rescue it!

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