These super yummy gooey caramel tarts are sure to satisfy your sweet cravings. They have a perfect buttery biscuit base, and milk carob top which pairs so perfectly with the caramel. This recipe contains ingredients typically suitable for a low chemical diet but does include dairy and gluten and potentially soy depending on the brand of carob buttons you choose. I have provided some substitutions below but as always modify according to your needs.
On this page is everything you will need to know to make these delicious caramel tarts.
What you will need
Ingredients
Using store bought ingredients this recipe takes the pressure off cooking every element from scratch. The ingredients pair together perfectly to make an irresistible dessert.
- Marie Biscuits
- Unsalted butter
- Golden Syrup
- Caramel
- Carob Chips
See recipe card for quantities.
Equipment
To make this recipe you will need.
- Food processor
- Mixing bowl
- Large muffin tin x 2
- Microwave safe bowl
Instructions
Step by step instructions to make this recipe.
Preheat oven to 180 degrees Celsius.
Spray a muffin pan with spray oil and set aside.
Crush biscuits in a food processor.
Melt butter in microwave then add golden syrup and biscuit mix. Mix thoroughly.
Press mixture into muffin tin.
Transfer the biscuit cases into oven and bake for approximately 10 mins or until they are slightly browned.
Remove the cases from oven and set aside to cool (approx 30 mins).
Once the cases are cooled fill with as much of your favourite caramel topping as you can fit. Then transfer to the fridge to set.
Transfer carob chips to a microwave safe bowl and melt by stopping the microwave every 30 seconds to stir until they are melted.
Spread melted carob evenly over the top of the tarts and place in fridge to set.
Substitutions
Gluten free – use your favourite gluten free biscuit as the base instead and check labels of other ingredients.
Storage
Store in the fridge for up to five days in an airtight container.
Caramel Tart
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Ingredients
Base
Rice bran oil spray (or any suitable alternative)
250g Marie biscuits
200g unsalted butter
2 tablespoons golden syrup
Filling
½ cup squeezy caramel (or thick homemade caramel)
Top layer
1 cup carob chips
Instructions
- Preheat oven to 180 degrees Celsius.
- Spray a muffin pan with spray oil and set aside.
- Crush the biscuits in a food processor.
- Melt the butter in the microwave.
- Add melted butter and golden syrup into the biscuit mixture and stir thoroughly to combine.
- Spoon biscuit mixture evenly into each muffin pan hole, press in firmly using the back of a spoon and make a little well in the middle to make little biscuit cases (this is where your caramel will go later).
- Transfer the biscuit cases into oven and bake for approximately 10 mins or until they are slightly browned.
- Remove the cases from oven and set aside to cool (approx 30 mins).
- Once the cases are cooled fill the well with as much of your favourite caramel topping as you can fit. Then transfer to the fridge to set.
- Transfer carob chips to a microwave safe bowl and melt by stopping the microwave every 30 seconds to stir until they are melted.
- Spread melted carob evenly over the top of the tarts and place in fridge to set.
Notes
- I have found over time that some carob chips melt really well and others don’t so be sure to test them first if unsure.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
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