It's not very often that I manage to bake something that looks as pretty as it tastes, but these adorable Raspberry and White Chocolate Caramel Tarts are finally fitting of that category!
This was a recipe I developed over Christmas time when I was feeling notably festive and wanted something that is easily shared between family and friends. With a gooey caramel filling, encased in a gorgeous shortbread base, and then topped with white chocolate and a single raspberry, you'll definitely get a few comments for delivering these to the table!
Raspberry and White Chocolate Caramel Tarts
- Ready in: 1 hour, 45 mins
- Complexity: medium
- Serves: 20 mini tarts
- 1/4 c brown sugar
- 1/3 c butter*
- 1 1/4 c plain flour
- 2 tbsp butter*
- 1 1/2 tbsp golden syrup
- 2/3 tin of condensed milk*
- 1 1/2 tbsp custard powder
Icing and Decorations
- 200 g white chocolate buttons
- 1 punnet of raspberries
Preheat your oven to 180°C (350°F) and lightly grease a 24 mini muffin tin.
For the shortbread base, the easiest way is to use your cake mixer. Put brown sugar and butter into your cake mixer bowl and using a paddle attachment, beat until light and fluffy. Add in flour gradually, until a dough is formed and knead this until smooth.
Take a small portion of the cough, a couple of tsps, and press it into disc. Place it in the tin and using a utensil with a round end (like a pestle or end of a rolling pin), gently push it into the tin.
Bake for 18-20 mins until golden brown. At about the halfway point of cooking, gently push down the centres with a teaspoon to ensure they don't rise too much in the middle. Remove from the oven and leave to cool in the tray for 5 mins, then transfer to a wire rack for cooling and filling.
To make the caramel filling, put all the caramel ingredients into a saucepan and cook over low-medium heat until well mixed and thickened - about 5-7 mins. Let it cool a bit before filling the cups.
Fill each cup with caramel up to just below or even with the shortbread top. Let the caramel set for 10-15 mins before topping with the white chocolate.
Using a double broiler (or the trusty microwave!), melt your white chocolate until runny. Using a teaspoon, gently spoon a dollop of white chocolate over each tart (one at a time!) and spread the chocolate around to cover the caramel with the back of the spoon. Before the chocolate cools, top with a fresh raspberry!