When I see these beautiful tarts, I think of peanut butter cups. But instead of peanut butter, these are filled with delicious and creamy Dulce de Leche.
These little tarts could be the perfect ending to a great dinner or a tasty treat to save in a secret place of your fridge until you’re ready to satisfy that sweet tooth. Or it could simply be a happy treat for everyone who loves chocolate and caramel.
Whether you make them today, next weekend or for Valentine’s Day, you’ll not only love how easy they are to make, but how utterly decadent they taste. Enjoy!
Salted Chocolate Caramel Tarts
Recipe adapted from Donna Hay magazine, issue 62
- 1 cup all purpose flour, sifted
- 1/2 cup cocoa, sifted
- 1/2 cup confectioner’s sugar, sifted
- 1/2 cup butter, chopped
- 3 eggs yolks
- 1 teaspoon vanilla extract
- 1 tablespoon iced water
- 1 cup Dulce de Leche
- 1/2 cup heavy cream
- 3/4 cup dark chocolate, chopped
- sea salt flakes, for sprinkling
Lightly grease a 6-section muffin pan.
Sifted flour, cocoa and confectioner’s sugar. Transfer to a food processor and process until the mixture looks like breadcrumbs. With the food processor running add the eggs yolks and vanilla and iced water and process until the dough comes together. Remove from food processor and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Remove dough from refrigerator and roll out on a lightly floured surface. Using a fluted cookie cutter stamp out 6 circles 2 1/2 inches in diameter. Press these into the prepared pan. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Preheat oven to 350°F. Line the pastry dough with squares of parchment paper and pie weights or dried beans. Bake for 10 minutes, remove paper weights and bake for another 10 minutes. Allow to cool completely. Carefully remove from pan. Fill the baked mini cases with the dulce de leche using a butter knife to spread evenly. Refrigerate for 10 minutes.
In a small saucepan over high heat bring heavy cream to a boil. Remove from the heat and add the chocolate. Stir until smooth and spread tarts with the chocolate. Refrigerate until set. Sprinkle with salt before serving.
To make your own dulce de leche take a can of condensed milk, poke two small holes on top of the can and remove the label. Fill a heavy saucepan with water, place the can in the saucepan making sure the top of the can sits 1/4-inch above the water. Bring to a simmer and let simmer for 5 hours adding more water occasionally.
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