Mini Caramel Fudge Tarts

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Mini Caramel Fudge Tarts

First things first, did you notice something new on the site? More about this later on…

Do you remember your school summer holidays? The long vacation of 2 months… the magical time when the sun rises only by noon time, the carefree time when you dont have to worry about any homework or class tests, the colorful break from the monotonous school uniform! I absolutely loved those days…

I spent my summer holidays with my cousins. We used to play house, beauty parlour, tailoring shop, hospital… those were crazy times! But one particular holiday stood out. I was enrolled in a summer camp with my school friends, Deepthi and Siji. We had many sessions in the camp like public speaking, embroidery, etiquette and not to mention cooking classes. We were the babies there, since the others were in high school or college and we were in middle school. We were so thrilled to attend the camp.

Though we tried to act like super matured girls around there, nobody treated us seriously! I dont think the three of us  learnt anything at all from that camp, but we had tons of fun. We always sat at the back bench giggling through out the session like a bunch of fools until we were told to move to the front!  I’m sure you also had similar experience with your friends were you acted crazy or stupid for no apparent reason… simpler times in life I say!

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We were taught to make Russian salad, Chocolate cake and Jam tarts! Though we were ready to cook up a storm, all we got to do was clean dishes!  That was my first ever cooking class experience!  Also, that camp was the last time where I danced on a stage. All in all, it’s one of my fav summer holiday memories!

I remember making the jam tarts later at home. My cousin sister still complains about how I got everyone to praise me after force feeding them, the jam tarts ;)

That’s how my relationship with tarts started! But my loyalty lies with Fudge tarts. This is one of the items that I dont want to miss during my holidays. I love the Fudge tarts at Pandal Cake Shoppe and my second favourite are those at Ann’s Bakery.

If you like the caramel/butterscotch taste then this is a must try for you and it’s eggless too. No need to mention it’s super easy to put this together. You got the point right, then what are you waiting for? Get ready to have some fun in the kitchen :)

This tart is ideal for a tea party or kid’s b’day party or kitty party. Also, this is a good recipe to try out with your kids, who knows may be this baking experience with you will turn out to be one of their most cherished summer holiday memories :)

Step by step pictures…

Sieve together flour, powdered sugar, salt and baking powder. Add butter to this and rub it with your fingers till it resembles bread crumbs…

Step 1Add 1-2 tbsp of ice cold water gradually and form a soft dough. Wrap it in cling film and refrigerate for 25 mins…

Step 2Take the dough from the fridge and divide into balls of equal size. Roll out each ball and place it in the greased tart tins. Prick the base all over with a fork…

Step  3Bake the tarts in the preheated oven for 15-20 mins or until it’s slightly brown around the edges of the tart. Remove from the oven and let it cool completely. Remove the tarts from the tins…

Step 4Heat 1/2 cup of sugar in a deep pan with 2 tbsp of water. Let the sugar turn a darker shade of brown…

Step 5Remove the pan from fire and add butter and cream to it. Stir well, bring it back to fire. Cook on low flame for 4-5 mins. Do not let it boil. Remove from fire and let it cool completely…

Step 6Add chopped nuts and raisins (no need to chop) to the caramel cream mixture and stir well…

Step 7Fill the cooled tarts with the caramel fudge mixture. Enjoy :)

Step 8

Mini Caramel Fudge Tarts
Author: 
Recipe type: Dessert, Bake
Serves: 5-6
 
Ingredients
For the tart base
  • Plain Flour (Maida) – 1 cup
  • Unsalted butter – 80 gms (kept @ room temp for 10 mins)
  • Powdered sugar – 2 tbsp
  • Salt – a pinch
  • Baking powder – a pinch
  • Ice cold water – 1-2 tbsp
For the caramel fudge filling
  • Sugar – ½ cup
  • Unsalted butter – 55 gms
  • Nestle cream – 1 tin of nt.wght 160 gms (refer notes for substitution)
  • Whole cashew – ¼ cup
  • Raisins – ¼ cup
Instructions
  1. Preheat the oven @ 175 C, 10 mins before baking.
  2. Sieve together flour, powdered sugar, salt and baking powder. Add butter to this and rub it with your fingers till it resembles bread crumbs. Add 1-2 tbsp of ice cold water gradually and form a soft dough. Wrap it in cling film and refrigerate for 25 mins.
  3. Grease the tart tins generously with butter. Take the dough from the fridge and divide into balls of equal size. Roll out each ball and place it in the greased tart tins. Prick the base all over with a fork.
  4. Bake the tarts in the preheated oven for 15-20 mins or until it’s slightly brown around the edges of the tart. Remove from the oven and let it cool completely. Remove the tarts from the tins.
  5. To make the filling:
  6. Whisk the cream lightly using a fork or manual whisker. Heat ½ cup of sugar in a deep pan with 2 tbsp of water. When the sugar becomes a darker shade of brown, remove from fire and add butter and cream to it (be careful while adding this, since it may splash). Stir well, bring it back to fire. Cook on low flame for 4-5 mins. Do not let it boil. Remove from fire and let it cool completely.
  7. Add chopped nuts and raisins (no need to chop) to the caramel cream mixture and stir well.
  8. Fill the cooled tarts with the caramel fudge mixture. Enjoy :) You can serve it with ice cream on the side.
Notes
I got 12 mini tarts with the above qty. You can store this at room temp for a day and in fridge for 3-4 days. You can substitute Nestle cream with any thick or heavy cream. I’ve seen some people using condensed milk instead of cream. If you are using condensed milk, you may need to reduce the qty of sugar used for making caramel. Make sure you whisk the cream lightly before adding, otherwise small granules might be there in the caramel mixture. You can also make Jam tarts using the same recipe. Follow the same method of making the tart base. Put a spoonful of jam in each tart and bake it.

 

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  • Preeti Nambiar

    Good one maria.. Will definitley try it out…U got an amazing blog..
    Preeti

    • http://mariasmenu.com Maria Jose

      Thanks Preeti :) Hope you get to try it soon..

  • revathi

    Looks so delicious…my all time fav bookmarked

    • http://mariasmenu.com Maria Jose

      Thanks Revathi :) It’s my all time fav too..

  • http://mariasmenu.com Maria Jose

    Hope you will like it Divs :)

  • http://mariasmenu.com Maria Jose

    Hi Saranya,

    I’m glad that this recipe made you nostalgic :) Hope you get to try it sometime n like it too..

    Happy baking!

    Cheers
    Maria

  • http://www.facebook.com/basiljoy4u Basil Joy

    i’m experimenting new dishes some recipes help vry much.. thnx..

    • http://mariasmenu.com Maria Jose

      You are welcome Basil :)

  • Mariam

    Maria…I never expected to find this recipe anywhere…I used to love these tarts when I was a little girl…and I still buy them from Anns bakery, whenever I visit Kerala. Thank u so much for putting it up…will try it soooon…:)

    • http://mariasmenu.com Maria Jose

      You are welcome Mariam :) Since I dont get it here in Bahrain, I had to come up with something to satisfy my occasional cravings for these ;)

      Hope you get to try it soon and like them too..

      Cheers
      Maria

  • Mahima

    Hi Maria :)

    This looks really yummy…n all recipes of yous looks the same :) m a great fan of your blog as most of the recipes which i tried was a great success(except with few baking recipes…i think its coz m very new to baking :’( ) :) Thanks a lot for sharing all the recipes. :) :) :)

    so iv got a doubt regarding this recipe..iv been searching for tart tins or mould ( don kno what exactly u call it)…but what i got is silicone individual moulds which is kind of semi oval in shape n it was named as silicone cupcake moulds n no the one which i saw in your images :(…will this mould be fine for baking tart?

    n yeah…Maria…i should say this as well…its coz of you that im a shining star in front of my hubby n his friends ;) as all the chicken n fish recipes was a great success n for all those recipes i follow exactly how it is in your blog. i do copy your veg items as well n it was a success too…but i stress on non-veg dishes just coz i learn to cook it from your blog ;) hehe..

    so thanks a tonnes Maria :)

    • http://mariasmenu.com Maria Jose

      Hi Mahima,

      Thanks a bunch dear for your wonderful comment :) Great to know that you learnt non veg cooking from here.

      I think you can use the silicone mould which you’ve mentioned. May be you can try making half the qty and see how it works.

      Hope it comes out well. Happy baking :)

      Cheers
      Maria

      • Mahima

        Hey Maria,
        Thanks a lot for the reply…was waiting for your reply..actually iv tried it the next day i posted my first comment coz i couldn’t resist my temptation after going through this recipe more than 10 times ;) hehe…n then it came out well except for the real brown caramel color…but it tasted good…:) i even tested your chicken pie recipe ..:) it was also damn super…thanks a lot …

        cheers
        Mahima :)

        • http://mariasmenu.com Maria Jose

          Thanks dear :) Glad that it cam eout well for you.. the caramel colour depends on how much you caramelise the sugar.

          Thanks for sharing your feedback here.
          Cheers
          Maria

  • Liji Nair

    hii Maria..thanks for the wonderful recipes…if i have to make this for a party ..can i make the mini tart shells earliar? if yes do i store it in an airtight container or should it be in the refrigerator…will it get soggy?pls help

    • http://mariasmenu.com Maria Jose

      Hi Liji,

      I’ve stored the tarts at room temp for 2-3 days. But if you live in a high humidity place, it’s better to store in the fridge.

      Cheers
      Maria

  • Liji Nair

    hii Maria…Thanx for the wonderful recipe…
    I f i make the mini tartlets , should i store then in airtight containers or does it need refrigeration?..will it become soggy if i use it the next day?..can i use chocolate pudding instead of caramalised nuts?