Festive Cheats; Baileys Chocolate & Salted Caramel Tarts
I’m a sucker for salted caramel… And millionaires shortbread… and anything with Baileys around Christmas time, as it goes. So these tasty little tarts are a new found addiction of mine. Of course, they’re super simply made with a few pre-prepared (aka ready bought) essentials, but feel free to make them from scratch if you have nothing better to do with your days.
Time: 20 minutes, if you get the chocolate melting right the first time. Then 8 hours/overnight to chill, if you can wait that long and don’t just eat it in partially liquid form.
Difficulty: Getting your hands on a new Topshop launch that isn’t quite the first Ivy Park line. With slightly more than minimal determination, you got this. Again, it’s the whole melting chocolate part. If your from the ‘stick it in the microwave’ school of melting chocolate, keep an eye on it. If your a traditionalist with a bowl over a pan of boiling water, it’s more of a waiting game. After that, it’s plain sailing, as long as you don’t polish off the Bailey’s before you start.
9 ready made pastry cases
200g of milk chocolate
A knob of butter (stop laughing, it’s a proper measure, Mez Bez says so!)
200ml of Baileys
A jar of salted caramel
First thing, get our your pastry cases, undo the lid from the salted caramel and stick a good spoonful into each case. Then things start to get a bit more technical… Stick a pan of water on the hob, and turn up the heat till it’s bubbling like a glass of fizz, stick a bowl over it, break up the chocolate and add to the bowl with the butter. Stir until it’s melted, take off the heat and mix in the Bailey’s. Taste test time (aka the best time) and add more if your feeling it. If you want a non-boozy version (u k hun?), switch the Bailey’s for double cream. Stick them in the fridge for as long as you can resist, pour yourself a large tipple of Baileys in your hot chocolate and wait for those tarts to get chill AF. Top with a sprinkle of sea salt before serving.
Verdict: Perfect Elf watching snack material. The hardest bit is waiting for them to chill but tbh they taste pretty delish without chilling too (I couldn’t resist). Double down and dip them in your hot chocolate whilst wearing a Christmas jumper and spreading Christmas cheer the best way you know how… Singing loud for all too hear.*
*No one specified the singing had to be in tune.