caramel hazelnut chocolate tarts

I’m not allowed to make these very often, as restaint happily sits outside the front door and away from ear shot. Just the right size to pop into your mouth in one sugary sweep. Gone like a flash, as the hand reaches for another… ahem, and another.

See. Troublesome little tarts they are. Trouble with a hazelnutty bottom, a sticky caramel middle and just enough chocolate drizzled on for some to get stuck on your top lip.

You’ve been warned.

Caramel Hazelnut Chocolate Tarts


1/3 cup toasted hazelnuts

1 cup plain flour (150g)

100g chilled cubed butter

All into a food processor until resembles bread crumbs. Divide mixture and press into greased mini muffin tray (I also cut strips of baking paper, lining one hole with a strip- easy to pop them out then.) Bake at  180C until a light golden. Press mixture down with a teaspoon to compress it while it’s still hot.


In a pot, add one can of condensed milk (395g), 30g butter and 2 tablespoons of golden syrup over a low heat. Stirring until butter melts, then bring it up to a simmer, and keep stirring until mixture thickens and darkens a little. Divide the caramel over the pastry tarts, cool for 5 minutes and then over to a wire rack.


Melt the chocolate really slowly and then drizzle it over the tarts. If you melt it slowly the chocolate should stay ‘in temper’, and will avoid any streakiness, (if you don’t mind a bit of streaking now and then, just go for it.)

smells like pink cupcakes

I couldn’t get them out of my head.

Pink cupcakes.

Everywhere I turned. There they were in my thoughts. In all their pinkness… and cupcakey-ness.

Little Monkey was even beginning to smell like pink cupcakes.

…actually I always think he smells like a pink cupcake.

Monkey Boy doesn’t smell like a pink cupcake. But he likes to eat them. Both of them like to eat them.

Now I’ve made them I can turn my attention to more pressing matters at hand, (like reading.)


Pink Cupcakes

150g softened butter

150g caster sugar

2 tsp vanilla

2 eggs

3tbls natural yogurt

80mls milk (1/3 cup)

225g s/r flour (1 1/2 cups)

Cream butter and sugar, add vanilla, eggs, yogurt, milk. Fold through flour.

Bake at 180C for approximately 25 minutes.


2 dessert spoons natural yogurt

red colouring (I used a little beetroot juice)

icing sugar