Caramel Tarts

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine December '17. NOTE we call cookies biscuits in Australia."

Original recipe yields 6 servings


  • Serving Size: 1 (193.9 g)
  • Calories 654
  • Total Fat - 43 g
  • Saturated Fat - 25.7 g
  • Cholesterol - 91 mg
  • Sodium - 601.9 mg
  • Total Carbohydrate - 58.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 24.8 g
  • Protein - 9.5 g
  • Calcium - 230.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Combine the chocolate and cream in a heatproof bowl over a saucepan of simmer water and cook, stirring for 5 minutes or until chocolate melts and mixture is smooth.

Step 2

Remove from the heat and cover with plastic wrap and set aside at room temperature.

Step 3

Meanwhile grease 6 2cm deep, 8cm (base measurement fluted tart tins with removable bases and place on a baking tray.

Step 4

Process the biscuits in a food processor until finely crushed and then add the melted butter and process until just combined.

Step 5

Spoon evenly among the prepared tins and press firmly into base and side and then place in the fridge for 30 minutes to set.

Step 6

Place the condensed milk, extra butt, golden syurup and natural pink salt in a small heavy based saucepan over medium heat and cook, stirring, for 10 minutes or until mixture is well combined and golden.

Step 7

Remove from heat ande stir in the extra cream until smooth and then spoon the salted caramel evenly among the tart cases in the tins.

Step 8

Spoon the chocolate mixture evenly ovr the salted caramel and use the back of the spoon to smooth the surface and sprinkle with the natural pink salt to serve.

Tips & Variations

No special items needed.

Tags : Desserts