Why Make This Recipe

Chocolate Caramel Tarts are a delightful dessert that combines rich flavors and textures. The sweet and salty taste of the caramel, paired with smooth chocolate, is a match made in heaven. These tarts are not just delicious but also simple to make, making them perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a sweet treat for yourself. Their elegant appearance also makes them a fantastic dessert to impress guests.

How to Make Chocolate Caramel Tarts

Ingredients:

250 grams of Plain / All-Purpose Flour
50 grams Icing Sugar – sifted
1 pinch of Fine Table Salt
120 grams Unsalted Butter – very cold
1 large Egg
200 grams of Caster Sugar
30 ml Water
120 ml Heavy / Thickened Cream – lukewarm
50 grams of Unsalted Butter – at room temperature
1 1/2 tsp Sea Salt – or to taste
1/2 tsp Vanilla Paste – optional
50 grams Dark Cooking Chocolate – finely chopped
80 ml Heavy / Thickened Cream
15 ml Honey – optional

Directions:

Tartlet Shells: In a mixing bowl, combine the plain flour, icing sugar, and salt. Add the cold unsalted butter and mix until it resembles breadcrumbs. Beat the egg and add it to the mixture. Combine until the dough forms. Wrap it in plastic wrap and chill in the fridge for about 30 minutes. Preheat your oven to 180°C (350°F). Roll out the dough and place it into tartlet tins. Bake for 15-20 minutes or until golden brown. Let them cool.
Salted Caramel: In a saucepan, combine the caster sugar and water. Heat gently until the sugar dissolves. Then, increase the heat and cook until it turns a golden color. Carefully add the lukewarm heavy cream and stir. Remove from heat, add room temperature butter, sea salt, and vanilla paste if using. Stir until smooth. Pour the caramel into the cooled tart shells and let it set.
Chocolate Ganache Topping: In a small saucepan, heat 80 ml of heavy cream until just about to boil. Pour it over the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth. If you like, add honey for sweetness. Pour the ganache over the caramel filling and let it cool completely.

How to Serve Chocolate Caramel Tarts

Serve your Chocolate Caramel Tarts at room temperature for the best flavor and texture. You can garnish with a sprinkle of sea salt, a dollop of whipped cream, or some fresh berries for added color and taste. They will look stunning on any dessert table!

How to Store Chocolate Caramel Tarts

Store the tarts in an airtight container in the fridge. They can last up to a week. If you want to keep them longer, consider freezing them without the ganache topping. Make sure to thaw them in the fridge before serving.

Tips to Make Chocolate Caramel Tarts

Make sure your butter is very cold for the tart dough to ensure a flaky texture.
When making the caramel, be careful with the hot sugar mixture to avoid burns.
Allow the caramel to set before adding the ganache to keep layers distinct.

Variation

You can customize these tarts by adding flavors such as orange zest to the caramel or using white chocolate instead of dark chocolate for the ganache. You might also add nuts like pecans or walnuts to the caramel layer for added crunch.

FAQs

1. Can I use store-bought tart shells instead?
Yes, you can use store-bought tart shells to save time. Just fill them with the caramel and chocolate ganache as directed.

2. What can I use instead of heavy cream?
You can use coconut cream or a non-dairy cream substitute for a lighter version or for dairy-free options.

3. How can I make the tarts more decorative?
Consider topping with fresh fruit, chocolate shavings, or even drizzling extra caramel or chocolate on top before serving for an elegant touch.

Chocolate Caramel Tarts

Delightful dessert combining rich chocolate and sweet, salty caramel in an elegant tart shell.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 300

Ingredients Method Notes

Ingredients

For the tartlet shells

250 grams Plain / All-Purpose Flour
50 grams Icing Sugar – sifted
1 pinch Fine Table Salt
120 grams Unsalted Butter – very cold For the dough
1 large Egg

For the salted caramel

200 grams Caster Sugar
30 ml Water To dissolve sugar
120 ml Heavy / Thickened Cream – lukewarm
50 grams Unsalted Butter – at room temperature
1.5 tsp Sea Salt Or to taste
0.5 tsp Vanilla Paste Optional

For the chocolate ganache topping

50 grams Dark Cooking Chocolate – finely chopped
80 ml Heavy / Thickened Cream For the ganache
15 ml Honey Optional for sweetness

Method

Preparation of Tartlet Shells

In a mixing bowl, combine the plain flour, icing sugar, and salt.
Add the cold unsalted butter and mix until it resembles breadcrumbs.
Beat the egg and add it to the mixture. Combine until the dough forms.
Wrap it in plastic wrap and chill in the fridge for about 30 minutes.
Preheat your oven to 180°C (350°F).
Roll out the dough and place it into tartlet tins.
Bake for 15-20 minutes or until golden brown. Let them cool.

Preparation of Salted Caramel

In a saucepan, combine the caster sugar and water.
Heat gently until the sugar dissolves.
Increase the heat and cook until it turns a golden color.
Carefully add the lukewarm heavy cream and stir.
Remove from heat, add room temperature butter, sea salt, and vanilla paste if using. Stir until smooth.
Pour the caramel into the cooled tart shells and let it set.

Preparation of Chocolate Ganache Topping

In a small saucepan, heat 80 ml of heavy cream until just about to boil.
Pour it over the finely chopped dark chocolate.
Let it sit for a minute, then stir until smooth.
If desired, add honey for sweetness.
Pour the ganache over the caramel filling and let it cool completely.

Notes

Serve your Chocolate Caramel Tarts at room temperature. Garnish with sea salt, whipped cream, or fresh berries. Store in an airtight container in the fridge for up to a week or freeze without the ganache topping.