At Deborah’s (In a strange land) request, here are pictures of the chocolate caramel tartlets I made for an afternoon tea the other day. I host a mean afternoon tea, if I do say so myself.
First, I cut out pastry circles. I used a store-bought pastry, which I usually wouldn’t, but I’m fast becoming a fan of that particular company. I popped them into the oven, which was preheated to 200C, and took them out when they were golden and crisp, which took around ten minutes.
The caramel part of the recipe called for a 380g can of sweetened condensed milk, 2 tablespoons golden syrup and 60g butter, and I chucked approximately that into a pot.
I stirred for a few minutes, until the mixture was yellowy and thickened a little.
Then I filled in the shells with the caramel (well, I did some of them, see below) and the tartlets went in the fridge until they set.
By this time I’d somehow managed to burn my finger on a tray through the oven gloves, so while I was off nursing that, my kind cooking companion stepped in and mixed 200g of dark chocolate with 2 tablespoons of cream on a low heat. She then spooned the chocolate on top of the caramel.
Simple and really quite delicious!