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Mini Chocolate Caramel Tarts Recipe

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★★★★★

4.7 from 726 reviews

These Mini Chocolate Caramel Tarts feature a buttery, crisp pastry shell filled with luscious salted caramel and topped with a smooth, glossy chocolate ganache. Perfectly portioned for individual servings, this dessert balances sweet and salty flavors with a rich, creamy texture, making it an elegant treat for any occasion.

Ingredients

Scale

Tartlet Shells

  • 250 gr Plain / All-Purpose Flour
  • 50 gr Icing Sugar (sifted)
  • 1 pinch Fine Table Salt
  • 120 gr Unsalted Butter (very cold, cubed)
  • 1 large Egg

Salted Caramel

  • 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)

Chocolate Ganache Topping

  • 50 gr Dark Cooking Chocolate (finely chopped)
  • 80 ml Heavy / Thickened Cream
  • 15 ml Honey (optional)
  • Flaky Sea Salt (optional, for garnish)
  • Cocoa Nibs (optional, for garnish)

Instructions

  1. Prepare Tartlet Shells: Place sifted plain flour, icing sugar, and salt in a food processor bowl. Pulse briefly to combine. Add very cold cubed butter and blend until the mixture resembles very small crumbs. Add the egg and mix just until a rough dough forms.
  2. Shape and Chill Dough: Form the dough into a ball and sandwich it between two large sheets of baking paper. Lightly flatten with your hands, then roll out to a 3–4 mm (1/6 to 1/8 inch) thickness. Chill on a flat tray in the fridge for at least one hour or overnight.
  3. Cut and Fit Dough into Pans: Remove dough from fridge and paper. Using a round cookie cutter slightly larger than your mini tartlet pans (about 10–12 cm), cut out pastry disks. Line tartlet pans, pressing pastry evenly along the bottom and sides. Chill again for at least one hour, preferably overnight.
  4. Blind Bake Tartlet Shells: Preheat oven to 160°C (325°F). Dock pastry bottoms with a fork. Cover each crust with crumpled baking paper and fill with baking weights, dried beans, or rice. Bake for 15 minutes, then remove weights and paper and bake an additional 12–15 minutes until dry and edges are lightly golden. Cool completely.
  5. Make Salted Caramel: In a heavy-bottom saucepan, combine caster sugar and water. Over low heat, allow the sugar to melt and bubble without stirring. Continue cooking until the color changes to an amber hue, about 5–10 minutes.
  6. Add Cream to Caramel: Carefully pour lukewarm cream into the caramel; it will bubble vigorously. Stir vigorously with a heat-proof spatula until smooth and shiny. Remove from heat and let cool 5 minutes. Stir in room temperature butter until melted and combined, then add sea salt and vanilla paste.
  7. Fill Tartlet Shells: Transfer caramel to a jug or pastry bag and fill tartlet shells about two-thirds full. Tap gently to remove air bubbles and refrigerate 1–2 hours or overnight to set.
  8. Prepare Chocolate Ganache: Finely chop dark cooking chocolate and place in a small heatproof bowl. Microwave for 30 seconds to 1 minute until partially melted.
  9. Heat Cream and Honey: Warm heavy cream and honey in a small saucepan over low heat until simmering. Pour over the partially melted chocolate and let sit for 2 minutes to melt the chocolate.
  10. Stir Ganache: Using a spatula, gently stir the chocolate and cream mixture in a circular motion until smooth, shiny, and fully combined.
  11. Top Tarts with Ganache: Pipe or drizzle ganache over the caramel layer. Tap tartlets on a surface and tilt to spread ganache evenly. Optionally, sprinkle flaky sea salt and cocoa nibs on top.
  12. Chill to Set: Return tartlets to the fridge to set for at least 1 hour, preferably up to 24 hours before serving.

Notes

  • Note 1: Keep the butter very cold to create a flaky, tender pastry crust.
  • Note 2: Mix until just combined to avoid tough pastry.
  • Note 3: Do not stir the sugar while melting to prevent crystallization; gently swirl the pan if needed.
  • Note 4: Adding cream to hot caramel causes bubbling; use caution to avoid burns.
  • Note 5: Microwaving chocolate partially melts it and facilitates smooth ganache.
  • Note 6: Stir gently to avoid incorporating air for a shiny ganache finish.

Keywords: mini tarts, caramel tarts, chocolate ganache, salted caramel, dessert, baking, pastry

Find it online: https://ricoloranz.com/mini-chocolate-caramel-tarts-recipe/