Chocolate shot caramel tartlets
From hooch 15 years ago
- 30 minutes to make
- Serves 12
Who doesn't love caramel and chocolate, putting the two together is absolutely heaven to me...and this is a great recipe for lunches,parties or just after dinner dessert.
Ingredients
- 2 packets sweet shortcrust frozen tart cases shopping list
- 60 g Cooking chocolate, melted shopping list
- FILLING shopping list
- 60 g butter shopping list
- 3 Tbsp golden syrup shopping list
- 395 g can sweetened condensed milk shopping list
- 3/4 cup White CHOC BITS shopping list
- TOFFEE BARK shopping list
- 1/4 cup caster sugar shopping list
How to make it
- Preheat oven 180°C.
- Place frozen tart cases onto a baking tray. Cook 12 -15 minutes until light golden in colour. Cool slightly. Brush the inside of the tart cases with melted Cooking Chocolate and allow to set.
- FILLING
- In a medium saucepan add butter, golden syrup andSweetened Condensed Milk. Cook over medium heat 3-4 minutes stirring constantly. Cool. Stir in 2/3 of Choc Bits - White, reserving the remainder for decoration.
- Spoon caramel mixture into the tart case. Return to the oven and bake 8-10 minutes at 180°C or until the edges start to caramelise. Cool.
- Before serving decorate with remaining White Choc Bits and toffee bark. Serve with berries.
- TOFFEE BARK
- Lightly grease a baking tray. Sprinkle evenly with caster sugar. Place under a hot grill for 2-3 minutes or until sugar has dissolved and golden. Cool. Using a sharp knife remove bark from the tray and break into pieces.
The Rating
Reviewed by 6 people-
Sortcrust base, condensed milk in the filling are more than enough for me my friend...Just great!
ahmed1
in Cairo loved it
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mmmm..sounds great!! thanks
magali777
in Mexico loved it
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Mmmmmmmmmm, sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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