Gooey Caramel Chocolate Tarts

Mmm, who doesn’t love caramel? Velvety, gooey, oozing caramel that sticks to the sides of your mouth while you devour it with all of your heart and soul. My partner Ben is a caramel monster. College student by day, caramel monster by night. Needless to say, we get on like a house on fire, or in this case like the caramel and chocolate combination in these wonderful little tarts.

Anyway, I baked these tarts just for him. They ended up not being so little though. I used a regular cupcake pan, so I ended up with nine slightly larger tarts, as opposed to if I had used a mini muffin pan. But these rich, mouth-watering tarts are great nonetheless, whether served with berries, frozen yoghurt, or just by themselves.

The word delicious doesn’t quite do them justice!

Ingredients (Makes 9):

For the tart cases:

  • 110g plain flour
  • 1/2 tsp baking powder
  • 90g dessicated coconut
  • 95g dark brown muscovado sugar
  • 125g unsalted butter, melted
  • 1 tsp vanilla extract

For the caramel filling:

  • 395g tin sweetened condensed milk
  • 95g dark brown muscovado sugar
  • 80g unsalted butter, cubed
  • 2 tbsp golden syrup

For the chocolate topping:

  • 100g dark chocolate, broken into chunks
  • 30g unsalted butter, cubed

Method:

  • Preheat oven to 180C (350F/Gas 4). Grease 9 holes of a standard cupcake tin.

For the tart cases:

  • Sift the flour and baking powder into a bowl, add the coconut and sugar and stir with a wooden spoon.
  • Stir in the butter and vanilla until the two ingredients are combined.
  • Firmly press the mixture into the holes, up the sides and into the bases. Bake for 12 minutes or until light golden and crisp.

For the filling:

  • Stir the condensed milk, sugar, butter and golden syrup in a large heavy-based saucepan until the sugar has dissolved, all the while doing this over a low heat. Bring to a boil, simmer and continue to cook, stirring constantly for 5 minutes, or until the mixture is of a slightly darker hue.
  • Immediately remove from the heat and divide the mixture among the 9 tart cases. Bake for approximately 5 minutes, until the caramel is bubbling around the edges. Cool in the tin for 10 minutes, then carefully remove from the tin and leave to cool completely on a wire rack.

Note:

  • The tarts can be removed using a small thin spatula to loosen them from the tin. Turn the tarts out onto a plate, very carefully, as they are very easy to crack when fresh out of the oven (I ruined two). Then arrange on a wire rack to cool.

For the chocolate topping:

  • Melt the chocolate and butter in a heatproof bowl, resting on top of a small saucepan of boiling water over a medium heat, ensuring that the water does not touch the bottom of the bowl at any time. Remove from the heat, spreading a thick, indulgent layer over each tart. Leave the tarts to stand in a cool place for 3-4 hours (until the chocolate topping has set).

The tarts will keep for up to two weeks if stored in an airtight container, although I can practically guarantee that they will be gobbled up in no time.ImageImage

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