If you are searching for a dessert that will impress, these Chocolate Caramel Tarts are it! They start with an easy chocolate shortcrust pastry, are filled with an amazing caramel filling, and are topped with dark chocolate ganache. The three layers together make the perfect dessert. They look great made in heart shaped tins, but they would look equally as good in any shape.
There are basically three steps to making these tarts. To make the first, the chocolate shortcrust pastry base, start by adding some flour, chilled butter, icing sugar and cocoa powder to a food processor. Process until the mixture resembles breadcrumbs, then add some chilled water until the mixture begins to form a ball. Give the dough a little knead, then wrap it in cling wrap and let it cool in the fridge for 30 minutes. Then, roll out the dough and use it to line 4 x 10cm heart tins (or any other shape you are using). Line the pastry with baking paper and fill each tin with baking beads. Bake for 10 minutes, then remove the baking paper and baking beads and bake for a further 5 minutes. Set aside to cool while you make a start on the caramel filling.
Combine a tin of sweetened condensed milk along with some butter, vanilla extract and brown sugar in a saucepan over low heat. Bring to the boil, then turn down the heat and simmer while stirring, until the caramel thickens. Divide the caramel evenly between the 4 tart cases, and allow to cool once again before topping with the ganache.
To make the ganache, simply melt together the cream and dark chocolate in the microwave, and stir until the mixture is smooth. Top the caramel with the chocolate ganache and place in the fridge to let the caramel and chocolate set. Remove from the cases and serve the chocolate caramel tarts to 4 very happy people!
- 1 cup plain flour
- 100g butter, chopped
- 2 tablespoons icing sugar
- 1 1/2 tablespoons cocoa powder
- 1 1/2 tablespoons iced water
- 397g tin sweetened condensed milk
- 40g butter
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 100g dark chocolate
- 1/4 cup thickened cream
Line 4 x 10cm heart shaped tins with baking paper and set aside.
Add the flour, butter, icing sugar and cocoa powder to a food processor until the mixture resembles breadcrumbs. Add the iced water and process again until a dough forms. Knead the dough lightly, then wrap in cling wrap and let sit in the fridge for 30 minutes.
Cut the ball of pastry into 4 quarters, then roll out each quarter to fit the heart tins. Line the tins with the dough and cut off any excess with a sharp knife. Prick the bases with a fork, line with baking paper and fill with baking beads. Bake at 300c for 10 minutes, remove the baking beads and baking paper, and bake for a further 5 minutes. Allow to cool.
While the bases are cooling, make the filling by combining the condensed milk, butter, vanilla and brown sugar in a saucepan over a low heat. Bring to the boil, then turn down the heat and continue stirring for around 5 minutes, or until the caramel thickens. Divide the caramel between the heart tins and allow to cool.
To make the ganache, melt together the dark chocolate and thickened cream in the microwave. Stir until smooth, then pour the ganache evenly between the 4 tins and allow to cool in the fridge before serving.