Ingredients
For the Dough
- 225 g plain flour (1 ½ cups)
- ¼ tsp salt
- 50 g caster sugar (¼ cup)
- 115 g cold unsalted butter, cubed (½ cup)
- 1 large egg
- 1-2 tbsp whole milk (you may need more)
For the Caramel Filling
- 1 x 397 g tin caramel (e.g., Carnation or Dulce de Leche)
For the Ganache
- 300 ml double cream
- 2 level tablespoons caster sugar
- 90 g unsalted butter, at room temperature
- 400 g quality dark chocolate, 70%, broken up
For the Optional Torched Swiss Meringue
- 300 g caster sugar
- 160 g egg whites
Instructions
- Prepare the Dough: In a large mixing bowl, combine the plain flour, salt, and caster sugar. Rub in the cold cubed butter until the mixture resembles breadcrumbs. Beat the egg and add it to the mixture along with 1-2 tablespoons of whole milk. Mix until a smooth dough forms, adding more milk if needed. Wrap the dough in cling film and chill for at least 30 minutes.
- Shape and Bake the Tart Shells: Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thick. Cut out circles to fit your mini tart tins. Press dough into the tins and prick the bases with a fork to prevent puffing. Blind bake the tart shells with baking beans or rice for 10-12 minutes until set but not browned. Remove the beans and bake for a further 5 minutes to lightly brown the bases. Let cool completely.
- Prepare the Caramel Layer: Spoon or spread a generous layer of caramel or dulce de leche into the cooled tart shells, smoothing the tops evenly. Set aside while you prepare the ganache.
- Make the Chocolate Ganache: In a saucepan, gently heat the double cream with caster sugar until dissolved and warm but not boiling. Remove from heat and add the broken dark chocolate, stirring until smooth and glossy. Stir in the room temperature butter until fully incorporated. Allow the ganache to cool slightly but remain pourable.
- Assemble the Tarts: Pour or spoon the ganache gently over the caramel layer in each tart, filling them nearly to the top. Chill the tarts in the refrigerator for at least one hour to set the ganache.
- Prepare the Swiss Meringue: In a heatproof bowl set over a saucepan of simmering water, whisk the caster sugar and egg whites continuously until the sugar dissolves and mixture is warm to the touch (~70°C or 160°F). Transfer to a mixer bowl and whisk on high speed until stiff, glossy peaks form and the meringue has cooled to room temperature.
- Top and Torch the Meringue: Using a piping bag, pipe generous swirls of Swiss meringue over each set tart. Carefully toast the meringue peaks with a kitchen torch until golden brown and slightly caramelized. Serve immediately or chill briefly before serving.
Notes
- For homemade caramel, slowly cook sweetened condensed milk in a sealed can or pot on low heat until thick and caramelized, ensuring safety by not opening the can during cooking.
- Blind baking the tart shells prevents sogginess when adding the wet fillings.
- Use good quality dark chocolate with high cocoa content for the richest ganache.
- Swiss meringue topping adds a beautiful toasted flavor and elegant presentation but can be omitted for a simpler version.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
