Salted caramel chocolate tarts
Brown sugar pavlova, a gingerbread house and salted caramel chocolate tarts. What do they all have in common? They’re all my contributions to the Sweet Adventures Blog Hop. The theme this month is ‘death by chocolate.’ A few weeks ago my grandma gave me a recipe for chocolate salted caramel tart and when I heard this month’s theme I knew this recipe was the one, with a few tweaks of course.
Salted caramel chocolate tarts
I chocolated it up a bit more by using chocolate biscuits in the base then decided, why not make the biscuits into bases? When I was younger these were always my favourite biscuits in the family packs and they’re fantastic made into mini tarts. It’s a little bite full of devilishly delightfully rich chocolate with a surprisingly smooth salted caramel center. Don’t let their rugged appearance fool you, these tarts are heavenly.
The ingredients
The recipe is a little bit involved but really the hardest part is making the caramel. I had a lot of caramel leftover from this which I’ve frozen to make into a tasty treat at a later date. It can be used for anything – drizzle it over ice-cream, ice a cake, fill macarons or biscuits, make a milkshake. I’ll leave it to your imagination.
Biscuit base
There are only two biscuits in the photo because these were my test biscuits. If they didn’t work I was going to make the base according to the recipe so I didn’t want to use too many in case of failure. You will need a patty cake tin to make these. Place the biscuits face-up on top of each hole and bake them at 180C fan-forced for about 10 minutes. Keep an eye on them though because you don’t want them to burn.
Ready for filling
As soon as they come out of the oven, gently push them into the tin to make little cups. If they’re too hard put them back in the oven for a few minutes.
Leave them to cool in the pan.
Making the caramel
To make the caramel, put the butter, sugar, golden syrup and condensed milk in a saucepan.
Caramel
Heat the mixture over low heat, stirring, until everything has melted and combined.
Boiling caramel
Now up the heat a little until it reaches a gentle boil and keep it like this, stirring until is thickens and turns fudge-like. The recipe said that this takes 8 minutes but mine took more like 15.
Salting the caramel
Take the caramel off the heat and stir in the salt. Whoever first though of the idea of adding salt to caramel is a genius. It’s my favourite macaron flavour and I could eat the stuff by the spoonful.
Caramel filling
Place a blob of the caramel in the middle of each biscuit cup and set it aside to cool.
Cream and chocolate
Meanwhile make the chocolate topping. I chose the lazy route (for a change) and heated the cream in the microwave. To do this, pour the cream into a microwave-proof bowl and zap it for 20 seconds at a time until it starts to bubble. As soon as it gets to this stage add the chocolate then let it sit for about 30 seconds. Be careful not to over-heat the cream..
Resting
Stir it all together until it is lovely and smooth then set it aside to cool to room temperature.
Egg yolk and vanilla
Whisk in the egg yolk and the vanilla.
Ready for baking
Pour the chocolate topping into the biscuit bases. Bake the tarts at 180C fan-forced for about 10 minutes. Be sure to check on them so the biscuits don’t burn!
Salted caramel chocolate tarts
Leave the tarts in the tin to rest for about five minutes.
Cooling
Transfer them to a wire rack to cool completely.
Salted caramel chocolate tarts
I think these would make a great addition to the sweet layer of a high tea or they’d be delicious served with ice-cream. Enjoy!
Don’t forget to check out all the other fabulous death-by-chocolate posts in the Sweet Adventures Blog Hop.
Salted caramel chocolate tarts
Salted caramel chocolate tarts - death by chocolate sweet adventures blog hop
Ingredients
- 1 packet of choc-ripple biscuits
- 175g (6oz) butter
- 175g (6oz) caster (superfine) sugar
- 4 tbsp golden syrup
- 1 400g (14oz) can of condensed milk
- 1 heaped tsp Maldon sea salt
- 100mL (2oz) cream
- 110g (4oz) dark chocolate
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions
- To make the biscuit cups, preheat the oven to 180C (356F) and place the biscuits right way up in a patty cake tin.
- Bake them for about 10 minutes then take the tin out of the oven and quickly press the biscuits into the tin to make little cups. If they're still a bit firm put them back in the oven for a few more minutes.
- To make the caramel place the butter, sugar, golden syrup and condensed milk in a saucepan and stir it all together over low heat until everything has melted.
- Bring it to a gentle boil, stirring, until it thickens and turns fudge-like. The recipe says that this take 8 minutes but mine took closer to 15.
- Take the saucepan off the heat and stir in the salt.
- Place a blob of caramel in the middle of each biscuit cup and set them aside to cool.
- To make the chocolate topping place the cream in a heat-proof jug and microwave it in 20 second bursts until it begins to bubble.
- Add the chocolate to the cream and leave it to sit for 30 seconds then stir it until the mixture is smooth. Leave it to cool until it reaches room temperature.
- Whisk in the egg yolks and vanilla. Spoon the mixture over the caramel.
- Bake the tarts at 180C (356F) fan-forced in a preheated oven for 10 minutes.
- Leave them to cool in the tin.
- These would be lovely with ice-cream and are deliciously rich on their own.
These look so delicious!! Salted caramel is a weakness of mine and who doesnt love a good tart ;) awesome job Claire! Love it!
Thanks Nic. Looking forward to some stories from you!
God I love salted caramel. Despite the caramel being a tin bit complex I like that you’ve balanced it with a relatively easy base. Definitely one to try asap!
This caramel wasn’t hard to make at all. I’ve had quite a few failures but this one was pretty easy.
Goodness me, these look incredible. So many beautiful combinations in this recipe – the Choc ripple (how versatile is this biscuit??), the salted caramel (agree, whoever invented it must a genius) and the Chocolate topping. Just lovely :)
I’m glad others agree… salted caramel is amazing!
My word, these look fantastic. There are so many different things going on with these biscuits – and all of them have me drooling. So glad you joined this blog hop!
So glad you hosted it!
Not only does your recipe look amazing, but I love those spoons!
Thanks Jennifer! I’ve had a few comments on the spoons.
What a great idea to use whole biscuits – I never would have thought of forming them this way – I bet Anzacs would do the same thing…hummm! These look divine. I love those little spoons in the pic – where are they from?!
I thought they’d go hard in the oven but it was perfect. Yep Anzacs would work too. The spoons were from Santa – they’re from Noosaville and ‘he’ is still trying to remember exactly where. I will let you know.
Santa’s memory is tricky like that ;) Would love to know if he works it out!
I will!
These look so lovely, I think they’d go down a treat at work. They remind me of some little brandy snap biscuit tarts I used to make.
I’ve seen a similar thing made made with ginger snaps too.
Lovely :) Salted caramel is certainly something else!
It is indeed!
hehe the chocolate ripple bisucits were my favourite in the family pack too. My least favourite were those rectangle vanilla ones with the cream between the two biscuits.
These tarts look like fun:)
Oh I know the ones and totally agree. They had a funny texture.
Clever recipe, Claire! :)
Thanks Celia!
Oh my goodness I can’t stay Claire because I can stop drooling. I’ve just made a cup of tea and all it needs is one of these. Do you mind terribly teleporting me one of them? :P
I LOVE the combination of salt and sweet. I definitely have to try these.
It’s delicious!
This is such a great idea. I am going to give these a whirl. They look so good. Thanks for posting
Thanks Tania. I hope you enjoy them.
Hi Claire, that caramel looks amazing, I wanted to dip a spoon into it!
I just might have :-)!
How good is salted caramel! Your caramel in the saucepan looks so delicious. Love your little cakes. Great recipe. I’m sure they didn’t last long – probably only long enough for you to take the photos!
So good! I actually took them over to my grandma because I knew where they’d end up otherwise and I have a wedding dress to fit into!
What a great idea to use the chocolate biscuits as the base! I will definitely have to try out a veganised version of this one!
I guess it would work with different biscuits too. Let me know how you go!
Agreed, great idea to use biscuits, much easier than making pastry! and they look delicious. I have a bit of a caramel phobia, it just never seems to work for me, but maybe I’ll give it another try one day…
When I tried to make caramel for macarons once I gave up after burning the third attempt. This recipe was pretty fool-proof in my opinion.
I nearly made a salted caramel chocolate tart! Great minds think alike Claire ;)
Your tarts look so delicious. I love that you’ve used chocolate ripple biscuits as the base. So easy and delicious!
The do indeed! The bases were so quick and easy to make. I think a lemon tart sort of filling would be good with them too. Ooh or cheesecake!
Oh yum… I am going to bookmark this for later… I so want to make that salted caramel!!!!
It’s so delicious! I made way too much so have a whole lot of it in the freezer for later. I hope it defrosts well!