Chocolate Caramel Tart in 50mm Square Gluten Free Butter Shortbread Shells

Ingredients

• 60 RB Gluten Free Sweet Butter Shortbread Shells (GFSSQ50)

Caramel

• 1kg Condensed Milk
• 250g Golden Syrup
• 200g Butter

Chocolate Ganache

• 700mls Pouring Cream (Please note thicken cream contains gluten)
• 700g Dark Chocolate

Preparation Time – 15 minutes
Baking Time – 15 minutes

Method

• Pre heat your oven to 160°c.
• Bake Gluten Free Shells in a 160°c oven for 15 minutes. Set aside to cool
• In a pot add your condensed milk, golden syrup and butter.
• Place pot on a medium heat and mix all ingredients together. Bring to a simmer stirring constantly to avoid burning.
• Once the mixture hits a simmer the caramel mixture is ready.
• Fill half of shell with caramel mix.
• To make the chocolate ganache. Heat pouring cream in a pot.
• Add the chocolate and mix until smooth.
• Add the chocolate ganache on top of caramel and fill in the top of the shell.
• Cool down in the refrigerator/ cold room then serve.
• Makes 60 Tarts

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