- Egg free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
Indulge with these sumptuous chocolate and dulce de leche mini tarts. You’ll want to make these again and again.
- Makes6
- Cook time5 minutes
- Prep time25 minutes, + 5 mins standing & 1 1/2 hours chilling time
Ingredients
- 250g chocolate ripple biscuits
- 120g butter, melted
- 150g dark chocolate, chopped
- 1/4 tsp sea salt flakes
- 3/4 cup (185ml) thickened cream
- 430g dulce de leche (salted caramel) or Nestlé Top ‘n’ Fill Caramel
- Raspberries, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease six 8cm (base measurement) fluted tart tins with removable bases. Place the biscuits in a food processor and process until finely crushed. Add butter and process until just combined. Spoon into the prepared tins and press firmly over the bases and sides. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the chocolate and salt in a medium heatproof bowl. Bring the cream to a simmer in a small saucepan over medium heat, then remove from heat. Pour over the chocolate mixture and set aside for 2 mins or until the chocolate melts. Whisk until the mixture is smooth and combined.
Step 3
Spoon dulce de leche evenly into the biscuit bases. Spoon over the chocolate mixture and smooth the surface. Place in the fridge for 1 hour or until set.
Step 4
Carefully transfer the tarts to serving plates. Serve with raspberries.
Serve with... sea salt flakes.
Recipe tip
COOK. STORE. SAVE.
Buy it right: A deliciously rich caramel, look for dulce de leche in the baking aisle.
Store it right: Refrigerate leftover dulce de leche in an airtight container for up to 14 days.
Cook it right: Dulce de leche can be heated up and drizzled over ice cream, pancakes or French toast.
Chocolate and dulce de leche mini tarts
- Makes6
- Cook time5 minutes
- Prep time25 minutes, + 5 mins standing & 1 1/2 hours chilling time
Ingredients
- 250g chocolate ripple biscuits
- 120g butter, melted
- 150g dark chocolate, chopped
- 1/4 tsp sea salt flakes
- 3/4 cup (185ml) thickened cream
- 430g dulce de leche (salted caramel) or Nestlé Top ‘n’ Fill Caramel
- Raspberries, to serve
Description
Indulge with these sumptuous chocolate and dulce de leche mini tarts. You’ll want to make these again and again.
Method
Step 1
Grease six 8cm (base measurement) fluted tart tins with removable bases. Place the biscuits in a food processor and process until finely crushed. Add butter and process until just combined. Spoon into the prepared tins and press firmly over the bases and sides. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the chocolate and salt in a medium heatproof bowl. Bring the cream to a simmer in a small saucepan over medium heat, then remove from heat. Pour over the chocolate mixture and set aside for 2 mins or until the chocolate melts. Whisk until the mixture is smooth and combined.
Step 3
Spoon dulce de leche evenly into the biscuit bases. Spoon over the chocolate mixture and smooth the surface. Place in the fridge for 1 hour or until set.
Step 4
Carefully transfer the tarts to serving plates. Serve with raspberries.
Serve with... sea salt flakes.