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Chocolate caramel tarts

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Indulge in these chocolate caramel tarts. Made from scratch these tarts will be rich and irresistable.

  • Makes4
  • Cook time20 minutes
  • Prep time30 minutes, (+ cooling, chilling and 30 mins resting time)

Ingredients

Pastry

  • 1 cup (150g) plain flour
  • 100g chilled butter, chopped
  • 2 tbsp icing sugar
  • 1½ tbsp cocoa powder
  • 1½ tbsp iced water

Caramel filling

  • 395g can Nestle Sweetened Condensed Milk
  • 40g butter, chopped
  • 1 tsp Queens Vanilla Essence
  • 2 tbsp brown sugar

Ganache topping

  • ¼ cup (60ml) thickened cream
  • 100g Nestle Dark Cooking Chocolate
  • Toasted slivered almonds, to serve
  • Whipped cream, to serve

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

  1. Step 1

    To make the pastry, place the flour, butter, icing sugar and cocoa powder in a food processor and process until the mixture resembles fine breadcrumbs. Add iced water and process until pastry just comes together. Turn on to a clean work surface lightly dusted with flour and lightly knead until just smooth. Cover with plastic wrap and place in the fridge 30 mins to rest.

  2. Step 2

    Divide pastry into 4 portions. Roll each portion, on a clean work surface lightly dusted with flour until 3mm thick. Line four 10cm heart shaped, fluted tins with removable bases with the pastry and trim the edges. Prick pastry bases with a fork. Place in the freezer for 20 mins to chill.

  3. Step 3

    Preheat the oven to 200°C. Place tart tins on a baking tray. Line tins with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 5 mins or until pastry is dry to touch. Remove from oven and set aside to cool completely.

  4. Step 4

    Meanwhile, to make the caramel filling, stir the condensed milk, butter, vanilla essence and brown sugar in a saucepan over low heat until smooth. Bring to a simmer. Reduce heat to low and cook, stirring for 5 – 7 mins or until thickened and slightly darker in colour. Remove from heat. Divide caramel among tart shells, smoothing the surface. Set aside to cool completely.

  5. Step 5

    To make the ganache, place the cream and chocolate in a small saucepan. Stir over low heat for 2-3 mins or until melted and smooth. Pour over the caramel. Place in the fridge to chill until set. Serve the tarts topped with toasted almonds and whipped cream.