- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 16
Ingredients
- 1 package
- ready-made pie dough, thawed if frozen, cold
- 1 bar
- Swiss Dark Chocolate Caramel and Sea Salt Bar (100 g), broken into 12 equal pieces
- 1 cup
- packed light brown sugar
- 1⁄3 cup
- corn syrup (white or dark would work here)
- 1⁄4 cup
- unsalted butter, melted
- 2
- eggs
- 2 tsp
- vanilla
- 1 tsp
- apple cider vinegar
- 1⁄2 tsp
- salt
Directions
Step 1
Preheat the oven to 400ºF (200ºC). On a lightly floured work surface, lay out the pie dough and cut into 4” rounds. Re-roll the scraps as needed to make 12 circles total.
Step 2
Line a non-stick muffin pan with the dough rounds, pressing them into place using folds to make them fit. Place one piece of chocolate in the base of every crust. Set aside.
Step 3
In a medium bowl, combine the brown sugar, corn syrup, butter, eggs, vanilla, vinegar and salt. Whisk until the mixture is combined.
Step 4
Transfer the mixture to the crusts, filling them about 3/4 full, not more. Bake for 15 minutes. (See note)
Step 5
Lower the oven to 350ºF and bake until the tops are beautifully burnished, another 5 minutes.
Step 6
Remove from the oven and pass an offset spatula between the crusts and the pan to loosen the tarts. Let cool.
Tip
- If you have any leftover filling, avoid overfilling the tarts as they may overflow.
- Once baked, the butter tart filling should be quite tender and pudding-like. The tarts keep well at room temperature and travel well.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
