Chocolate Shot Caramel Tartlets |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 |
60 g cooking chocolate, melted |
filling |
60 g butter |
3 tbsp golden syrup |
395 g can sweetened condensed milk |
3/4 cup white choc bits |
toffee bark |
1/4 cup caster sugar |
Directions:
1. Preheat oven 180°C.
2. 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.
3. FILLING
4. 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.
5. 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.
6. Before serving decorate with remaining White Choc Bits and toffee bark. Serve with berries.
7. TOFFEE BARK
8. 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.
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