Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

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REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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2 October 2023

Chocolate Caramel Tarts

Prep

1 hr

Cook

20 min

Ingredients

Plain flour 3 cups (450g)

Icing sugar 40g

Cocoa 40g

Butter, chilled and cubed 250g

Egg yolks 4

Chilled water 2-3 tsp

Caster sugar 4 cups

Water 1 cup

Bulla Dollop Cream 1 1/2 cups

Butter, diced 100g

Pinch salt

Bulla Thickened Cream 250mL

Cocoa dark chocolate, chopped 160g 70%

Salt flakes

Methods

Step 01

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.

Step 02

Pre-heat oven to 180°C (160°C fan-forced).

Step 03

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.

Step 04

Blind bake for 6-8 minutes. Allow to cool.

Step 05

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.

Step 06

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.