Caramel Tarts
Hannah Gray
The mini chocolate tart shells are the perfect base for rich, creamy caramel. Their crisp texture and deep cocoa flavor complement the sweetness beautifully. Best of all, they’re pre-made, saving you time in the kitchen without sacrificing quality or presentation.
Ingredients
Ingredients
- 1 Can / 11 oz Sweetened Condensed Milk
- Mini Round Chocolate Filigrano Tartlet
- Zebra Dark and White Chocolate Batons
Equipment
- Crockpot
- 2 Pastry Bags
- Pastry Tip
Directions
Caramel
Remove the label from the can of sweetened condensed milk.
Place the can in a crockpot and fill with hot water until the can is submerged with at least 1–2 inches of water above it.
Cover and cook on high for 8–10 hours.
Turn off heat and carefully remove the can with tongs. (Let the can cool completely. Preferably overnight, before opening.)
Assembly
Spoon caramel into a piping bag and snip off the tip.
Pipe a small amount of caramel into each chocolate tart shell, just enough to fill without overflowing.
Cut chocolate batons into 1-inch pieces and place one on top of each tart.