Chocolate Caramel Tarts Topped with Chocolate Ganache…

caramel heaven...

caramel heaven…

These little beauties are very very dangerous!!

Easy to scoff 1 or 2 and still want more….

Rich and sweet but not overly.

Easy to make and little fuss but you do need a little time.

Afganish looking

Afganish looking

These are too good so let’s get BEASTY!!

What will you need?

1/2 a portion of my pasta frolla.

I would make half the recipe unless you want to freeze the rest or double the amount we are making here.

You also need to add in 2 tablespoons of Dutch processed cocoa to the dry ingredients for a rich chocolate dough.


1/2 tin of Condensed milk.

2 good squirts of golden syrup.

30 g of butter.

130 g chocolate chips

1/4 cup of cream.

P1070254 (800x600)

Roll it out..

Roll it out..

ready to bake...

ready to bake…

Make the Pasta Frolla and let it rest for a minimum of an hour.

Turn out onto a very lightly floured bench and gently roll out the dough.

I used a medium-sized muffin tin, well-greased as my moulds.

You can if you have moulds, use them, you can play around with the size as well.

Cut dough and quickly place into the muffin tray.

Pre heat oven to 165 Celsius.

Bake the pastry shells for 15-20 minutes.

Remove from the oven and allow to cool.



Ugly but will be beautiful....

Ugly but will be beautiful….

ready to fill

ready to fill

Caramel in...

Caramel in…

While the shells are baking and then cooling, make the caramel.

Combine the condensed milk, butter and golden syrup in a small saucepan.

Heat on a low heat and combine ingredient well, slowly cooking until a thick caramel mixture appears.

Usually about 10 minutes.

Spoon caramel into the shells and place back in the oven for 5-10 minutes.

Remove from oven and allow to cool.

To be ganached!

To be ganached!





While the caramel filled tarts are cooling, make the ganache.

Warm the cream in a little saucepan and add in the chocolate.

Do not mix over heat, if you need to, do it over a double boiler but the choccy should melt in the warm cream.

Mix well , allowing to cool and when it thickens, spoon onto the top of the caramel tarts.

Allow to cool and set.









Enjoy, Enjoy, Enjoy!!!

Enjoy, Enjoy, Enjoy!!!

Stunning with a small ball of vanilla ice cream….

Or alone with a tar black coffee:)

Almost all gone...nibble nibble

Almost all gone…nibble nibble





2 thoughts on “Chocolate Caramel Tarts Topped with Chocolate Ganache…

  1. Thanks Fae….Your ears must be burning as was just thinking of you….a question re rosewater as they use this alot in Persian baking, don’t they?
    This probably sounds weird but can I use rosewater and just reduce it to be a syrup or do i make a sugar syrup and add rosewater? what would you do? I just made some rosewater, pistachio and marzipan buns but was going to drizzle a rosewater syrup over them….

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