Easy Caramel & Chocolate Mini Tarts

This is the easiest Caramel & Chocolate Mini Tarts you will ever make in your baking life and its all made possible by store bought caramel and pre-made chocolate short crust pastry. For me, chocolate and caramel is the perfect unbeatable combo of all time. They look so adorable and positively scrumptious, don’t you think so? The recipe is adapted from Careme Pastry website. I’ve changed the topping a little bit because I prefer the taste and textUre of milk chocolate with the dark chocolate base.

What you need to make these mini wonders…

• Chocolate or Vanilla Shortcrust Pastry – I use store bought for sheer convenience . Careme which is an Australian company and based in the Barossa Valley makes the best one, I reckon. ( In case you’re wondering, the answer is NO I’m not affiliated with the company, one can wish!) You can use any brand you prefer or make your own it’s up to you. Careme Pastry is available from most supermarkets . I get mine from my local fruit shop, and I always have some in my freezer. That’s how good it is.
• Caramel Spread – I use Bonne Maman , because that’s whats available in my local shops.
• A block of Baking Milk Chocolate and Cream for the Ganache Topping
• You need a mini tart tin, or a shallow mini muffin tray.

Easy does it..

• Cut rounds of 7.5 cm or whatever size your tart tin is, then press the one round of pastry into the well of each tart mould. Chill in the fridge for about 30 minutes-this prevents the pastry from shrinking.
• Bake in a preheated oven for 12 minutes. Set aside to cool.
• Warm up the caramel spread in the microwave so easier to spread.
• Fill the tarts with warm caramel 3/4 full. Set aside in the fridge to set approximately 30 minutes.
• Meanwhile make the ganache then use it to top the tarts.
• Dust with cocoa powder if desired or pearl sugar. Decorate with dried rose petals and salt flakes for added drama if you wish.

Easy Caramel & Chocolate Tart

Recipe by Lola Adele

0.0 from 0 votes

Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 packet (300g) Dark Chocolate Pastry, defrosted

• 200g Bonne Maman Caramel Spread

• 150g Baking Milk Chocolate , chopped finely

• 100ml pure cream

• Cocoa powder for dusting, pearl sugar and dried rose buds for decoration optional

Directions

• Preheat oven to 160°C fan forced .
• Dust clean work counter with a little bit of flour. Unroll defrosted pastry onto the work surface.
• Use 7.5 cm round cutter to cut 12 circles. Press rounds into each well of mini tart tin. Chill in the fridge for 30 mintues.
• Bake for 12 minutes then set aside to cool.
• Place caramel spread in a microwave safe bowl and microwave it for 30 seconds.
• Fill cooked tart shells with warm caramel spread 3/4 full, then chill in the fridge for 30 minutes.
• Meanwhile make the ganache topping. Heat cream in a small saucepan until just boiling. Remove from heat and add the chopped chocolate. Set aside for 10 mintues.
  
• Use a small spatula to mix the ganache together until smooth. Set aside to cool down slightly. The ganache should be thick but still runny .
• Remove the filled tarts from the fridge and use a spoon to pour chocolate ganache on the top. Dust with cocoa powder or sugar pearls. Decorate with chopped nuts like pistachios or edible flower petals.