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Recipe By Jaxters

Ref: 915
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   190 g  Plain Flour
   150 g  Butter cold
   50 g  Icing sugar
   20 g  Cocoa powder
   1 Egg
   1 tsp  Vanilla paste
  Salted Caramel Filling
   300 g  Soft Brown sugar
   160 g  Double cream
   120 g  Butter salted
   50 g  Golden syrup
   1 tsp  Sea salt fine
  Chocolate Topping
   130 g  Dark chocolate
   35 g  Butter salted
   35 ml  Double cream
   sprinkle  Sea salt flakes


  Step 1
Place flour, icing sugar & cocoa powder in a bowl mix, then grate in half cold butter, then mix in using finger tips, then grate in the other half of the butter & mix in or pulse to a breadcrumb in a food processor, in a bowl add the egg to the flour mixture & combine to form a dough, if dry add a little water a bit at a time, then wrap in cling film & place in the fridge to rest for at least 45 mins.
  Step 2
Pre-heat the oven to 180°C fan. Lightly grease with some butter 10cm loose-bottomed tart tins to the number or portions selected.
  Step 3
Roll out pastry on a floured worktop with a rolling pin to 4 mm thick then line each tin, cut 14 cm greaseproof paper rounds, scrunch up then put on top of the pastry, then fill tins with baking beads or uncooked rice & bake for 10 mins remove baking beads/rice & paper place back in the oven for a further 2 minutes, remove & allow to cool.
  Step 4
Caramel filling, place all the ingredients into a saucepan over a med heat & bring to the boil stirring & simmer for 5 minutes.
  Step 5
Pour caramel into tart tins equally, then allow to go cold, then place tarts in the fridge for 2 hours.
  Step 6
Place all the topping ingredients in a bowl then place over a saucepan of simmering water (not touching the bottom), melt & mix until chocolate has all melted, then pour on top of the caramel equally, rock tarts side to side to coat evenly, then garnish with a pinch of sea salt flake on each, allow topping to cool then remove from the tins & serve.

Suggestion & Tips

Eat a room temperature. Nice with whipped cream.
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