Salted caramel tarts

Some food photographs need few, if any, words of explanation. Mention salted caramel and you have my attention. This tart is so easy to bake ahead and impress your guests, but, a word of caution, it is probably a good idea to bake in you smallest tart tins- they are VERY rich.

This was my first road test of James Morton’s new book How Baking Works. James won the GBBO a couple of years ago and I really loved his fist book on all things bread. While this book is brilliant for new bakers, it is not so simple that the accomplished baker would not find something in it. Apart from that I just love the way he writes!

I used my own chocolate short sweet pastry and filled the cooled, blind baked cases with his oh so easy salted caramel. Topped with chocolate ganache this is a dessert made in heaven- just go out for a run the next day. If you want to omit the chocolate ganache, feel free. I think it would work well with chopped nuts or thinly sliced apple. Caramel and apple is awesome and will take the edge off the sweetness. You could also convince yourself it’s one of you 5 a day!

I made mine totally in the Thermomix because for something like caramel the Thermomix just makes life easy. You don’t have to stand constantly stirring bubbling sugar, butter and syrup.


salted caramel tartlets

  • Servings: 0
  • Difficulty: easy
  • Print


  • 150g unsalted butter
  • 200g soft liht brown sugar
  • 100g golden syrup
  • 250 g double/ heavy cream
  • 10g flaked sea salt


In a saucepan or in Thermomix add butter, sugar and syrup. Melt, and stir until bubbling. In TM bowl melt at 90° sp3. Stir I. Double cream and sea salt. Maldon flaked salt is perfect if you can source it. Pour into your cooled tart cases.


Chocolate ganache

The perfect chocolate ganache rules are simple. Equal quantities (250g of each gives enough for these tartlets or a 10″) of good quality chocolate chips and double cream. I always use callebaut choc chips and simply heat cream to boiling point before pouring over the chocolate. If you are using the seeds of a vanilla pod or a shot of esspresso ( both of which enhance and balance the flavour of rich chocolate) stir that in with a spatula along with 50g of softened unsalted butter.

Pour over the filled tart.








4 Comments Add yours

  1. lumar1298 says:

    Want some… Yummy…

    Liked by 1 person

    1. vannillarock says:

      Well I still have some in my fridge …


  2. Ingrid says:

    My mouth is watering…. oh, yum!

    Liked by 1 person

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