Introduction

These Mini Chocolate Caramel Tarts are a delightful combination of buttery pastry, rich salted caramel, and smooth chocolate ganache. Perfect as a fancy treat or for special occasions, they offer a perfect balance of sweet and salty flavors in bite-sized form.

The image shows small round tarts with a golden brown, crumbly crust that forms a scalloped edge. Each tart has a smooth, shiny chocolate filling that is dark brown in color. The tart in the center stands out with a slightly lighter, milk chocolate filling topped by a thick, glossy dark chocolate stripe across its middle, sprinkled with small dark chocolate bits. The tarts are placed on a white marbled surface, with small chocolate crumbs scattered around them. The overall look is neat and appetizing, highlighting different chocolate tones and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Place the sifted plain flour, icing sugar, and salt in a food processor. Pulse briefly to combine, then add the very cold cubed butter. Blend until the mixture resembles very small crumbs of butter.
Step 2: Add the egg and mix just until a rough dough forms. Gather the dough into a ball, place it between two large sheets of baking paper, and roll it out into a disk about 3 to 4mm thick. Chill in the fridge for at least one hour or overnight.
Step 3: Remove the dough from the fridge and take off the baking paper. Using a round cookie cutter larger than your mini tart pans (about 10 to 12 cm), cut out disks of pastry.
Step 4: Line the tartlet pans with the pastry disks, pressing gently into the sides and bottom. Return to the fridge to chill for at least 1 hour or overnight.
Step 5: Preheat the oven to 160°C (325°F). Dock the bottoms of the pastry with a fork, cover with crumpled baking paper, and fill with baking weights or dried beans. Bake for 15 minutes.
Step 6: Remove the weights and paper, then bake for an additional 12 to 15 minutes until dry and lightly golden. Let the tartlet shells cool completely.
Step 7: To make the caramel, combine caster sugar and water in a heavy-bottom saucepan over low heat. Let the sugar melt slowly without stirring, cooking until it turns amber in color, about 5 to 10 minutes.
Step 8: Carefully add the lukewarm cream to the caramel, stirring vigorously to combine and create a smooth sauce. Remove from heat, then stir in butter until melted, followed by sea salt and vanilla paste if using. Let cool for 5 minutes.
Step 9: Pour the caramel filling into the cooled tartlet shells, filling about two-thirds full. Tap gently to remove air bubbles, then refrigerate for 1 to 2 hours or overnight to set.
Step 10: For the chocolate ganache, place the chopped chocolate in a heat-proof bowl. Heat cream and honey together over low heat until simmering, then pour over the chocolate. Let sit for 2 minutes.
Step 11: Stir gently until the ganache is smooth and glossy. Transfer to a pastry bag, pipe or drizzle over the set caramel layer in each tartlet. Optionally, sprinkle with flaky sea salt and cocoa nibs.
Step 12: Chill the tarts in the fridge for at least 1 hour or up to 24 hours before serving to let the ganache firm up.

Tips & Variations

Use very cold butter for the pastry to ensure a flaky crust.
Substitute vanilla paste with vanilla extract if preferred.
For a different topping, drizzle melted white chocolate instead of dark ganache.
Re-roll excess dough carefully and chill it before making more tartlets to maintain texture.

Storage

Store the assembled tarts in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for about 15 minutes before serving to soften the ganache slightly. These tarts can also be frozen unfilled and baked later for fresh results.

How to Serve

The image shows small tarts with three visible layers: a golden brown, crumbly crust forming the base and sides; a thick, glossy dark chocolate layer on top with a smooth texture; and a sticky, light amber caramel layer that is slightly oozing out from one tart where a bite has been taken, revealing the two bottom layers clearly. The tarts rest on a white marbled surface with a few small brown crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked and refrigerated for up to two days before filling. Keep them in an airtight container to maintain their crispness.

What can I use instead of caster sugar for the caramel?

If you don’t have caster sugar, you can use granulated sugar. Just be sure to stir less during melting to avoid crystallization and achieve a smooth caramel.