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.
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 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.
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.
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.
To make the caramel, put the butter, sugar, golden syrup and condensed milk in a saucepan.
Heat the mixture over low heat, stirring, until everything has melted and combined.
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.
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.
Place a blob of the caramel in the middle of each biscuit cup and set it aside to cool.
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..
Stir it all together until it is lovely and smooth then set it aside to cool to room temperature.
Whisk in the egg yolk and the vanilla.
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!
Leave the tarts in the tin to rest for about five minutes.
Transfer them to a wire rack to cool completely.
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.
- 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
- 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.
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