Rudolph’s Chocolate & Salted Caramel Tart

The simple addition of red M&Ms, candy eyeballs and pretzel halves turn this family favourite dessert into a Christmas classic. Start this dessert at least 8 hours ahead of serving (I make the caramel the night before).

Ingredients (serves 10-12)
1 x 395g can sweetened condensed milk
2 teaspoons vanilla extract
Big pinch sea salt flakes
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water
150g dark chocolate melts
½ cup thickened cream
12 red M&Ms
24 candy eyes
12 pretzels, cut in half to look like antlers


To make the caramel filling, put the unopened can of condensed milk into a large saucepan and fill with enough water to just cover the to of the tin. Bring the water to the boil, then turn down the heat until the water is simmering. Keep simmering for 3½ hours, ensuring you top up the water regular so the can is still fully submerged. Allow to cool for 30 mins in the water before carefully removing. Carefully open the can and scrape the caramel into a small bowl. Add vanilla and sea salt flakes to taste.

To make the pastry, put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Lightly grease a 24cm flan tin. After resting, roll dough on floured surface until large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 15 mins then remove baking paper and weights and bake, uncovered for a further 15-20 mins or until pastry case is golden browned and crisp. Leave to cool.

Once the pastry is completely cool, spoon in the caramel and smooth the top with a silicone spatula. Refrigerate for 30 mins.

To make the chocolate ganache, place the dark chocolate melts and cream in a medium saucepan over a medium heat. Stir continuously until the chocolate has melted and the ganache is glossy and smooth. Set aside for a couple of minutes to cool slightly.

Pour the chocolate ganache onto the caramel layer and refrigerate for a further 30 mins to set .

Once set, cut the tart into 10-12 slices. Decorate each slice with a red M&M nose, 2 candy eyes and 2 pretzel antlers. Serve and enjoy!

Tart recipe adapted from Beatrix Bake’s salty dulce de leche, the Australian Women’s Weekly pastry & Donna Hay’s chocolate ganache. Reindeer inspiration from Instagram.


Chocolate Reindeer Tartlets

Only 12 days until Christmas!! I LOVE Christmas time (and I mean LOVE) and have been madly baking and decorating along to Christmas tunes ready for the big day. I have also been joined by a little puppy, Bailey, who has made baking more of a challenge but has by no means curbed my enthusiasm for it.


These adorable reindeer tartlets are delicious and so easy to make – a perfect recipe to involve the kids in and to take to the multitude of Christmas functions where you need to ‘bring a plate’. If you don’t want all the reindeer to be Rudolphs, feel free to swap the jaffas for brown m&ms 🙂

image1-6Ingredients (makes 20)
1 packet Butternut Snap Biscuits (or equivalent)
65g butter, chopped
⅓ cup cream
200g dark chocolate melts
Approximately 10 white marshmallows, halved
20 jaffas or equivalent red lollies
20 white mini marshmallows, halved
Chocolate writing icing (or black icing pen, or additional melted chocolate applied with a toothpick)
1 packet of pretzels

Preheat oven to 160°C fan-forced. Place 1 biscuit per hole in a 12-hole, round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Carefully press softened biscuits into tin to mould into a cup shape (use a spoon to make it easier if you like). Allow to cool slightly before transferring to a plate and repeating with remaining biscuits.


Heat butter, cream and chocolate in a saucepan over very low heat. Stir constantly for approximately 5 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Refrigerate until set.


While the ganache is setting, carefully cut pretzels in half and trim so it looks like a lower case ‘f’ for the antlers (I seem to break as many as I successfully cut so that’s why I recommend allowing a full packet!!)


Gently press 1 marshmallow half, sticky side up into each tartlet.


Attach 1 jaffa to each marshmallow.


Attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use an icing pen/or a spot of chocolate ganache applied with a toothpick to create the pupils.


Place 2 pretzel pieces above eyes. Press to secure. Serve & enjoy!


Recipe adapted from Arnott’s ‘Chocolate Butternut Snap Tartlets’ recipe.