Caramel Coffee Tarts with white chocolate

Caramel Coffee Tarts with white chocolate
Inspiration difficulty

Ingredients for 8 tarts

  • 200 g (7 oz) plain flour
  • 60 g (2 oz) icing sugar
  • 2 eggs
  • 125 g (4,5 oz) butter
  • 100 ml (0,2 pts) whole milk
  • 150 g (5,2 oz) cream
  • 100 g (3,5 oz) finely chopped white chocolate
  • 130 g (4,6 oz) filled Caramel Drops with Arabica Coffee (from Cavendish & Harvey)
  • 1 egg yolk
  • 50 g (1,8 oz) brown sugar



  • Knead flour, icing sugar, 1 egg and butter into a dough and put in the fridge to cool for 30 minutes
  • Pour milk and cream into a saucepan and warm while continually stirring
  • Chop up the confectionery Drops into small pieces and add to the milk, add cream mixture to the saucepan
  • Bring to a boil while stirring until the Drops have completely dissolved
  • Add finely chopped white chocolate and stir until the ingredients have all melted
  • Allow to cool slightly and stir 1 egg and egg yolk into the tart mix
  • Preheat oven (circulating air) to 1700 C (3400 F)
  • Roll dough into a thin layer and cut out 8 circles of 12 cm diameter
  • Place the dough circles in 8 greased tart cups (10 cm in diameter) and cover with baking paper
  • Add dry peas (or beans) to the baking paper and blind bake for 15 minutes
  • Remove paper and peas and bake dough again for 8 minutes
  • Turn the oven down to 1000 C (2120 F)
  • Spread the coffee-caramel cream on the tarts and bake in the oven for 25 minutes and allow to cool in the oven
  • Refrigerate for at least 4 hours
  • Remove the tarts from the cups before serving, sprinkle with brown sugar and caramelize with a gas burner