Salted chocolate caramel tarts

Recipe from: 09 July 2015
recipe, chocolate, caramel, tart

Ingredients 3
Servings 6
Time 00:20

Ingredients

  • half quantity 1-2-3 dough
  • 200
    g
    Lindt ‘A Touch of Sea Salt’ chocolate
  • 1
    jar Bonne Maman caramel spread (available from larger Woolworths stores)
 

Method

00:15
 

Preheat the oven to 200ºC.

Knead the dough lightly until softened. Flour a rolling pin and roll out the dough on a lightly floured surface until 5mm thick.

Cut rounds to fit six 10cm diameter fluted tart tins. Place a pastry round into the tin, press down lightly to take the shape of the tin and, using a sharp knife, cut off the excess pastry, pressing against and away from the rim with the knife edge. Prick the base with a fork and place in the freezer for 15 minutes.

Bake for 15 minutes or until golden. Cool on a wire rack.

Melt chocolate in a bowl suspended over a pot of barely simmering water. Spoon the caramel into the tart cases. Spoon and smooth over the melted chocolate and refrigerate until set.

Text and image:
Fairlady

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: tart  |  recipe  |  caramel  |  chocolate
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.