Mini Makes #6 - Oreo, Caramel and Chocolate Tartlets

You know when you want to create something delicious but you just don't have the time, energy or skills to make a masterpiece, well this recipe is the answer to your prayers! You only need 5 ingredients for these delicious Oreo, caramel and chocolate desserts (or easy peasy pudding pies as I call them) and they are so incredibly simple to do that even a novice, or the kids, could give them a go.

This recipe will make 3 individual sized tarts but you can make a bigger version by multiplying the ingredients by 3 and using a 10" dish instead.

You will need

Caramel Choux Pastry Buns

I've really been inspired by The Great British Bake Off over the past few weeks and I've found myself creating some new and tasty treats in the kitchen. I've made Chocolate and Cinnamon Whirls, a Raspberry and White Chocolate Roly Poly and this week I've had a go at choux pastry for the first time. 

It was actually a lot easier than I expected which again spurs me on to make and bake even more!

Ingredients

For the pastry

85g butter

200ml water

3 eggs

100g flour

Pinch of salt

For the caramel sauce

25g butter

3tbsp brown sugar

70ml double cream

For the filling

284ml double cream (1 large pot)

2 heaped tbsp icing sugar

Method

• Preheat the oven to 180 degrees and line a baking tray
• Melt the butter with the water in a pan on a medium heat, as soon as it boils remove from the heat and mix in the flour and salt until smooth.
• Allow to cool completely then add the eggs whisking until fully combined
• Spoon the mixture into 8 even rounds in the baking tray
• Cook for 25-30 minutes until golden brown
• Allow to cool and slice in half
• To make the caramel sauce heat the butter, sugar and cream on a low heat until smooth and allow to cool
• To make the filling gently mix the cream with the icing sugar until thick
• Scoff!

Caramel Egg Brownies

Following on from our caramel cookie cups, these are a nice twist on a classic chocolate brownie using Easter treats.



Ingredients

180g butter
270g caster sugar
3 medium eggs
40g cocoa
80g plain flour
100g dark chocolate
12 mini caramel eggs (we also made them with Creme eggs on a separate occasion)

 

 

 

 

Method
Preheat the oven to 180 degrees
Melt the dark chocolate and butter together in a pan on a low heat and set aside to cool slightly.
In a bowl whisk together the sugar and eggs
Add the cooled chocolate and butter mixture and fold in.
Fold in the cocoa and flour
Add in the caramel eggs and continue to fold the mixture until fully combined.

Pour into a 12" by 9" greased dish and level out.
Cook for 45 minutes and check with a skewer that the brownies are cooked throughout.
Once cooked turn out onto a plate or board and slice into approx 15 equal sized cubes

My little helpers

Scoff!

These are delicious served warm with ice cream or as a lunchbox treat.

 

 

I'm entering this into the Range Cookers Cooking with Kids competition