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Chocolate Caramel Tarts

Delightful dessert combining rich chocolate and sweet, salty caramel in an elegant tart shell.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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
  1. In a mixing bowl, combine the plain flour, icing sugar, and salt.
  2. Add the cold unsalted butter and mix until it resembles breadcrumbs.
  3. Beat the egg and add it to the mixture. Combine until the dough forms.
  4. Wrap it in plastic wrap and chill in the fridge for about 30 minutes.
  5. Preheat your oven to 180°C (350°F).
  6. Roll out the dough and place it into tartlet tins.
  7. Bake for 15-20 minutes or until golden brown. Let them cool.
Preparation of Salted Caramel
  1. In a saucepan, combine the caster sugar and water.
  2. Heat gently until the sugar dissolves.
  3. Increase the heat and cook until it turns a golden color.
  4. Carefully add the lukewarm heavy cream and stir.
  5. Remove from heat, add room temperature butter, sea salt, and vanilla paste if using. Stir until smooth.
  6. Pour the caramel into the cooled tart shells and let it set.
Preparation of Chocolate Ganache Topping
  1. In a small saucepan, heat 80 ml of heavy cream until just about to boil.
  2. Pour it over the finely chopped dark chocolate.
  3. Let it sit for a minute, then stir until smooth.
  4. If desired, add honey for sweetness.
  5. 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.