Chocolate Caramel Tarts

  • 1 hr
    Prep: 40 m / Cook: 20 m


Chocolate pastry 

  • 3 cups (450g) plain flour 
  • 40g icing sugar 
  • 40g cocoa 
  • 250g butter, chilled and cubed 
  • 4 egg yolks 
  • 2-3 tsp chilled water 


  • 4 cups caster sugar 
  • 1 cup water 
  • 1 1/2 cups Bulla Dollop Cream 
  • 100g butter, diced 
  • pinch salt 

Chocolate glaze 

  • 250mL Bulla Thickened Cream 
  • 160g 70% cocoa dark chocolate, chopped 

To serve 

  • salt flakes 


  1. Place flour, icing sugar and cocoa in the bowl of a food processor. Add butter and pulse until flour resembles breadcrumbs. Add yolks, followed by enough water to bring dough together. Remove from bowl, divide into two discs, and wrap in cling wrap. Refrigerate for 1 hour. 
  2. Pre-heat oven to 180°C (160°C fan-forced). 
  3. Remove pastry from refrigerator and roll out on a lightly floured surface to 5mm thickness. Using a 10cm cutter, cut rounds and press into 12 x 8cm diameter tart pans with removable bases.  
  4. Blind bake for 6-8 minutes. Allow to cool.  
  5. For the caramel, place sugar and water in a large saucepan, stirring until sugar is dissolved. Then bring to the boil without stirring, until mixture starts to turn a golden colour.  
  6. Once golden, remove from heat and stir in Bulla Dollop Cream and butter until smooth. Pour mixture between prepared tart shells and refrigerate until set. 
  7. For the chocolate glaze, heat Bulla Thickened Cream in a saucepan until boiling. Pour over chopped chocolate, stirring until melted and smooth.  
  8. Allow to cool slightly before pouring over caramel layer of tarts. 
  9. Sprinkle with salt flakes prior to serving.