Tribeca fudge and caramel tart

Tribeca fudge and caramel tart

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  • 4
  • Easy
  • 1 1/2 hours
  • 1 hour
  • Fairview La Beryl Blanc 2010


  • 100 g butter
  • 50 g golden syrup
  • 1 x 397 g condensed milk
  • 400 g ready-made butter pastry
  • For the frangipane, mix:
  • 150 g almond flour
  • 150 g butter
  • 55 g caster sugar
  • 2 free-range eggs
  • 50 g flour

Cooking Instructions

Melt the butter and syrup in a saucepan over a low heat, then whisk in the condensed milk. Cook for 10 to 15 minutes, stirring continuously, or until the mixture turns to a smooth caramel. Set aside to cool.

Roll out the pastry and use to line 4 medium-sized tart cases. Chill for 30 minutes.

Preheat the oven to 180°C, then bake the tart cases for 15 to 20 minutes, or until light golden.

Half fill the pastry shells with the frangipane* mixture, then bake for another 12 to 15 minutes, or until the frangipane has set.

Top each tart with 2 T caramel and bake for a final 2 minutes, or until the caramel has spread evenly on top. Cool before serving.

Cook’s note: Garnish with crumbled truffles and a chocolate-fudge lollipop. For the fudge lollipop, buy some chocolate-topped round fudge balls from Woolworths and pierce with a wooden ice lolly stick.

*Frangipane is a classic almond-flavoured sweet pastry cream used in a number of desserts.

TASTE Recipe by: TASTE
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