Chocolate Caramel Tarts
Tarts:
110g plain flour
1/2tsp baking powder
90g des. coconut
95g soft brown sugar
125g melted butter
1tsp vanilla
1) Mix all together and push into holes of mini muffin tins. Bake for 12 mins or until crisp
and golden (180 deg)
Caramel filling - I just use carnation ready made caramel condensed milk
2) Spoon into the cases and bake for further 5-8 minutes.
3) Cool for ten mins in tin, then remove to wire rack to cool
Chocolate topping:
200g dark choc - chopped
30 butter, cubed
4) Combine in bain marie and mix well, spread over top of caramel
The ideal pan for these is from Lakeland Mini Morsel pan
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