Chocolate Caramel Tarts
- 200 g unsalted butter (cold, cubed)
- 160 g icing sugar (sifted)
- 80 g egg (beaten, preferably cold)
- 1 tsp salt (fine)
- 400 g plain flour (sifted)
- 225 g light soft brown sugar
- 125 g double cream
- 75 g condensed milk
- 75 g golden syrup
- a pinch salt
- 30 g unsalted butter (room temperature)
- 1 tbsp golden syrup
- 150 g double cream
- 375 g milk chocolate chips
- 4 Digestive biscuits
- You will need eight 10cm tart tins, or four if you bake the tarts in two batches.
- In a stand mixer, beat the butter until just soft. Add the icing sugar & beat again until smooth.
- Weigh out the beaten egg, then stir in the salt. Add the egg mixture in two batches, beating well between each addition. Scrape the bowl down to ensure the mixture is smooth and homogenous.
- Add the flour, and stir together until mostly incorporated, then tip onto a work surface. Press and squash the dough until it comes together, folding in dry flour as you go. Making the dough this way should minimise the risk of overworking the pastry.
- Split the pastry into two pieces, forming each one into a flat disc, and then wrap in clingfilm. Refrigerate for at least an hour before using.
- Cut each disc into four equal pieces, and using a fine dusting of flour, roll each piece into a circle slightly larger than your tart tins. The pastry should be about 3mm thick – about the thickness of a pound coin.
- Carefully lift the pastry into the tart tins, and press the pastry into the sides. Do not cut off the excess pastry. Chill the lined tart tins for at least 30 minutes.
- Preheat the oven to 175c / 160c fan.
- Use a sharp knife to trim off the excess pastry from the top of the tart tins. Push the knife outwards, flush to the top of the tin. Dock the pastry on the bottom and sides of the tin, using a fork.
- Line each tart with a square of ovenproof cling-film (I use Cuki Microwave), and then fill with uncooked rice. Fold the excess clingfilm loosely into the middle of the tart.
- Bake the tarts blind for 10 minutes, then remove the rice parcels. Bake for another 5-10 minutes until the tart shells are firm and dry, just starting to brown.
- Leave the tart shells to cool completely before removing from the tins. Use a microplane zester to smooth any rough edges.
- Combine all ingredients for the caramel, except the butter, in a saucepan.
- Heat the mixture (stirring is allowed) until it reaches 115c.
- Remove from the heat and add the butter, stirring until completely melted.
- Distribute the caramel evenly between the prepared tart shells.
- Heat the golden syrup and double cream together in a saucepan until just simmering. Pour over the chocolate chips and leave to sit for 2-3 minutes.
- Whisk the cream and chocolate mixture together slowly, until it is completely combined. Leave to stand for 30 minutes to firm up before piping.
- Starting from the centre of you tarts, pipe a spiral outwards.
- Decorate the edges with crushed digestive biscuits. This can also be used to disguise any messy areas around the edge of the tarts!