I looked around for different fillings and was confused which one to choose.We are not really fond of pastry and such and the only one we liked were these Jam tarts.I knew I had to tread in carefully to make it like-able.I'd thought of making Butterscotch filling from scratch but then had a better idea.
Chocolate Caramel Tarts
Recipe source for the Tart - Thankam Philip book of Baking
Ingredients[Makes 12 tarts]
[I halved the recipe]
Baking powder – ½ tsp
For the filling
Dulce de leche - 1/4 cup
Chocolate Ganache - 1/2 cup
Mix flour and baking powder together.
Add the butter and rub it with your fingertips till it resembles breadcrumbs.
Now add water little by little and form a dough[do not knead,just mix slightly with your fingertips].
Divide the dough into 12 parts.Flatten each ball using a rolling pin and line the tart moulds.
Bake at 180 degress for 15 mins or till done.
- I refrigerated the tart dough for about 20 minutes before rolling it since it was quite hot and humid in the kitchen.This makes it easier to roll the dough.
- Make sure you do not knead the dough,it just needs a little help to come together,if you work the dough too much the tart would turn out hard.
- The combination of caramel and chocolate is worth trying out,I feared it would be too sweet for our choice,but it was just perfect.
- You could fill the tart with anything of your choice,it could be whipped cream and fruits or some nutella or even jam and marmalade,choice is yours!!