These mini chocolate tarts taste incredible. Crisp, sweet shortcrust pastry cases are filled with a rich caramel, topped with creamy milk chocolate ganache, and finished with a drizzle of white chocolate.
Course: Desserts and sweet treats
Keyword: caramel, chocolate, chocolate tart, dessert, mini chocolate tart, mini tart, tart, tart recipe, tarts
Put the condensed milk, sugar and butter in a large, microwave-safe bowl. Mix together.
Microwave on full for 3 minutes. Remove and whisk until evenly combined. Be very careful as the bowl and caramel will be extremely hot.
Return to the microwave for another 3 minutes. Whisk again. The caramel will look frothy and may seem split when you first begin to whisk it. Don't panic, just keep mixing and it will come together as a smooth caramel. Allow to cool to room temp before moving on to the next step.
Make the ganache
Put the chocolate in a large heatproof bowl.
Put the cream in a small microwave-safe bowl and microwave for 30-60 second until almost boiling. Pour the cream over the chocolate.
Whisk. At first, your chocolate mixture may look dull / murky. Keep whisking and it will come together as a smooth, glossy ganache. Set aside and allow to cool until the ganache holds its shape a little but it still light and spreadable.
Assemble your tarts
Arrange the pastry cases on a large tray. You may need two trays.
Share the caramel evenly between the pastry cases. Use the back of a clean spoon to gently ease the caramel to the edges of the cases.
Gently spoon the ganache evenly into the pastry cases on top of the caramel. Use the back of a clean spoon to ease the chocolate to the edges, aiming not to disturb the caramel layer beneath.
Put the white chocolate in a small microwave-safe bowl and heat in 30-second blasts until melted. Drizzle over the tarts in a zig zag pattern. You can do this with a spoon or a small piping bag, if preferred.
Place the trays of tarts in the fridge for a couple of hours, or the freezer for 30 minutes to set.
You might not need all of the caramel and ganache, depending on the size of your pastry cases.