Millionaire’s shortbread tartlets with salted caramel
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
A recipe for caramel tartlets, topped with chocolate in a shortbread base
  • 125g butter (at room temperature)
  • 125ml castor sugar
  • 250ml cake flour
  • 45ml corn flour
  • a pinch of salt
  • 125g butter
  • 50ml golden syrup
  • 397g tin of condensed milk
  • 125ml castor sugar
  • Sea salt flakes
  • 150g dark chocolate
  1. Pre-heat the oven to 180⁰C and grease 8 small tartlet pans.
  2. Beat the butter and castor sugar together until creamed.
  3. Sift the cake flour, corn flour and salt and add to the dough. Mix to from a stiff dough.
  4. Press the dough into the bottom and sides of the pans and prick the dough with a fork.
  5. Bake in the pre-heated oven for approximately 18 minutes or until golden brown. Remove from the oven and let the cases cool down in the tartlet pans.
  6. Make the caramel layer; place the butter, syrup, condensed milk and sugar into a heavy based saucepan.
  7. Bring to a boil, reduce the heat and simmer for 5 minutes. Stir all the time to make sure that the mixture does not burn.
  8. Remove from the heat, add a pinch of sea salt flakes and stir to combine. Cool down slightly.
  9. Spoon the salted caramel into the baked shortbread cases.
  10. Melt the chocolate over boiling water or in the microwave and spread over the caramel layer.
  11. Serve the tartlets with an extra sprinkling of sea salt flakes.
Recipe by Pink Polka Dot Food at