Shortbread is among one of my favourite tea time treats. Millionaire’s shortbread with its layer of soft caramel and topped with chocolate is even better.
I decided to make these scrumptious tartlets with salted caramel for Easter. The salted caramel gave a modern twist and a decadent touch to an old-time, classic favourite. The tarts are very rich, as the name suggests, so use your smallest tartlet pans.
The tartlets can be served as a tea-time treat or as an after dinner dessert. I adore chocolate and firmly believe that a small chocolate indulgence is a great end to any meal. Treat yourself and your family with these tartlets, which will also be a great lunchbox treat. But if you’re thinking of something slightly less sweet, try my plain chocolate tartlets or maybe this chocolate almond cake.
These tartlets are very easy to make. If you want to save time you can use a tin of shop bought caramel, but I prefer to make the caramel, using this recipe. There should not be any left-over caramel, but if there is, it can be stored in a sterilised bottle in the fridge. The salted caramel can be made on its own to be served with ice cream or as a filling for pancakes. The caramel can be kept in the fridge for a couple of weeks, although I doubt that anybody will be able to resist it for so long.
- 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
- Pre-heat the oven to 180⁰C and grease 8 small tartlet pans.
- Beat the butter and castor sugar together until creamed.
- Sift the cake flour, corn flour and salt and add to the dough. Mix to from a stiff dough.
- Press the dough into the bottom and sides of the pans and prick the dough with a fork.
- 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.
- Make the caramel layer; place the butter, syrup, condensed milk and sugar into a heavy based saucepan.
- 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.
- Remove from the heat, add a pinch of sea salt flakes and stir to combine. Cool down slightly.
- Spoon the salted caramel into the baked shortbread cases.
- Melt the chocolate over boiling water or in the microwave and spread over the caramel layer.
- Serve the tartlets with an extra sprinkling of sea salt flakes.