Chocolate-Caramel Butter Tarts
Prep Time
Cooking Mode
1 package ready-made pie dough, thawed if frozen, cold
1 bar Swiss Dark Chocolate Caramel and Sea Salt Bar (100 g), broken into 12 equal pieces
1 cup packed light brown sugar
1⁄3 cup corn syrup (white or dark would work here)
1⁄4 cup unsalted butter, melted
2 eggs
2 tsp vanilla
1 tsp apple cider vinegar
1⁄2 tsp salt
1 package ready-made pie dough, thawed if frozen, cold
1 bar Swiss Dark Chocolate Caramel and Sea Salt Bar (100 g), broken into 12 equal pieces
1 cup packed light brown sugar
1⁄3 cup corn syrup (white or dark would work here)
1⁄4 cup unsalted butter, melted
2 eggs
2 tsp vanilla
1 tsp apple cider vinegar
1⁄2 tsp salt
Directions
1Preheat the oven to 400ºF (200ºC). On a lightly floured work surface, lay out the pie dough and cut into 4” rounds. Re-roll the scraps as needed to make 12 circles total.
2Line a non-stick muffin pan with the dough rounds, pressing them into place using folds to make them fit. Place one piece of chocolate in the base of every crust. Set aside.
3In a medium bowl, combine the brown sugar, corn syrup, butter, eggs, vanilla, vinegar and salt. Whisk until the mixture is combined.
4Transfer the mixture to the crusts, filling them about 3/4 full, not more. Bake for 15 minutes. (See note)
5Lower the oven to 350ºF and bake until the tops are beautifully burnished, another 5 minutes.
6Remove from the oven and pass an offset spatula between the crusts and the pan to loosen the tarts. Let cool.
Tips
1
- If you have any leftover filling, avoid overfilling the tarts as they may overflow.
- Once baked, the butter tart filling should be quite tender and pudding-like. The tarts keep well at room temperature and travel well.
Disclaimer
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Personal Note
Personal Note
