Salted caramel and chocolate tarts
A coworker recently complained to me about the cost of Twix bars. $3, just for a few small bites!
I thought about this and how I could possibly create a Twix-like dessert, with fresh ingredients and no artificial yuckies, for barely a few dollars more. After attempting a biscuit-based chocolate and caramel slice (which was a logistical nightmare) I came up with the idea of making it in tart form.
Here I’ve combined my basic butter biscuit recipe with my basic salted caramel recipe and allowed magic to happen. The base is slightly crumbly, giving way too oozy sweet caramel and shards of cracking dark chocolate.
This recipe makes 12 x 8cm diameter tarts. If you prefer you could also make this as one large tart.
For the pastry:
- 125g butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups plain flour
- 1 tsp baking powder
- 1 tbsp milk
Cream the butter and sugar together using an electric mixer. Add egg and mix well to combine. Beat in remaining ingredients until a soft dough forms. Wrap dough in cling wrap and refrigerate for 1 hour.
Divide the dough into 12 equal pieces. Roll a portion of dough into a ball, flatten and then roll out to 4mm thick. Line an 8-cm mini tart tin with dough, trimming away excess. Repeat for remaining dough. Refrigerate pastry-lined tart tins for 15 minutes.
Cut a sheet of baking paper into squares just larger than the tart tins. Lay a square of paper on top of each tart and fill with uncooked rice or beans.
Bake tarts at 180 degrees for 10 minutes. Remove rice/beans and bake for a further 3-5 minutes until lightly golden. Remove from tins and allow to cool completely.
For the salted caramel:
- 225g caster sugar
- 150mL cream
- 150g butter, chopped
- 2 tsp sea salt, or to taste
For photos of the method, see here
Spread sugar in an even layer over the base of a large pot. Cook on low heat until sugar is melted and browned. Add butter and cream bit by bit until completely incorporated. Stir in salt, then taste and adjust if necessary.
Fill the cooled tart cases with caramel. Refrigerate for 1 hour to set. Any extra caramel will keep in the fridge for up to three weeks.
For the chocolate topping:
- 100g dark chocolate (45-60% cocoa)
- 10g butter
Melt chocolate and butter together. Carefully spread melted chocolate over the tarts. Make sure you work quickly, otherwise the caramel will melt.
Keep refrigerated until ready to serve.