What makes a wonderful Caramel Tartlet recipe? Sweet golden brown caramel. Incredibly rich dark chocolate ganache. Buttery tartlet case that melts in your mouth. These Caramel Tartlets are a dessert you won’t be able to control yourself around! We warned you!
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Tastes Like…
If you are a fan of Twix bars, but find them slightly too sweet, try our Caramel and Dark Chocolate Tartlets. They are richer but less sweet, with a wonderfully crisp sweet shortcrust base. And if you are a huge lover of Caramel Shortbread (also known as Millionaire’s shortbread), these mini caramel tarts will definitely impress. This recipe has three main elements: crisp buttery shortbread tart case, gooey caramel and incredibly rich dark chocolate ganache. Altogether they taste like heaven on earth…
Ingredients
To make 4 large or 10-12 mini tartlets, you will need 8 ingredients.
- 150 g plain flour: also known as all-purpose flour.
- 50 g icing sugar: also known as powdered sugar or confectioner’s sugar.
- 140 g butter: unsalted: 75g for the pastry, 50g for the caramel and the remaining 15g for the ganache.
- 1 egg yolk: large in the UK, extra large in the US.
- 140 g caster sugar
- 90 ml double cream: also known as heavy cream in the US. 65ml will be used for the caramel and 25ml for the ganache.
- ½ tsp sea salt flakes: optional, but delicious incorporated into the caramel or sprinkled on top.
- 80 g dark chocolate: we used 52% cocoa solid baking chocolate. You may use ½ milk chocolate and ½ dark chocolate for a sweeter tartlet.
Method
Make Tartlet Cases
Place flour and icing sugar in a food processor. Add the cubes of cold butter and pulse until you have a mixture that looks like sand.
Add egg yolk and pulse again, until the mixture starts to clump together (if it’s dry, add 1-2 teaspoon of water).
Scoop the pastry onto a work surface and bring it together into a ball (try not to knead it too much). Flatten it out and wrap it in clingfilm. Then place it in the fridge for 30 minutes to chill.
On a floured work surface or a sheet of baking parchment, roll the pastry out into a large 3mm thick sheet. Cut shapes of pastry large enough to cover the bottom and sides of your tartlet cases and to have about 1 cm overhanging. You can trim them later.
Line the tartlet cases with the pastry, gently pushing it into the corners and up the sides. Trim the edges now if the pastry is still cold and easy to handle (or leave this job until later).
Preheat the oven to 160C Fan. Scrunch up baking parchment sheets large enough to line the insides of the pastry for blind baking.
Once the tartlet cases are lined with pastry, prick the bottoms with a fork and place them in the freezer for 20 minutes. The pastry will firm up, but won’t freeze completely. I find it’s easier to trim the overhanging pastry now that the pastry is firm. Make sure you use a very sharp knife and cut any overhangs so that the pastry is level with the tartlet tin.
Unscrunch the baking parchment pieces and place them on top of each tartlet, then fill them with baking beans or rice (make sure to push them into every nook and cranny).
Bake the tartlet cases for 15 minutes, then remove the baking parchment with all the beans/rice inside and continue baking for another 10-15 minutes, until crisp and golden brown.
Leave the tartlet cases to cool down completely.
Make The Caramel
In the meantime, make the caramel. Place the caster sugar and a tablespoon of water in a pan and set it over low heat. Leave the sugar to melt gradually without stirring, but you can swirl the pan to help it along.
When the caramel becomes medium amber colour, take it off the heat and add the butter and cream, stirring vigorously (but be careful as it may spatter) until it comes together into a smooth thick syrup.
Put the pan back on the heat and continue cooking stirring continuously for a couple of minutes. Your kitchen thermometer should read 108°C once it’s done. At this point, you can stir in the salt, if using.
Pour the caramel into the tartlet cases and leave them to cool for 1-2 hours at room temperature (depending on how warm and humid it is in your house), or until the caramel firms up.
Make Chocolate Ganache
When the caramel has set, place the chocolate and butter in a large heatproof bowl and set it over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the pan. Heat until the chocolate has melted. Then swiftly pour in the cream and immediately whisk the mixture. It may look grainy at first but should become smoother after 30 seconds of whisking.
Spoon the dark chocolate ganache over the set caramel. Leave the caramel tartlets to set for 1-2 hours at room temperature (placing them in the fridge will speed up the process but you will lose the shine on the surface of the ganache).
Toppings and Decoration
If you wonder how to make these Caramel Tartlets even prettier, or if you don’t have the pretty loose-bottom heart-shaped tartlet tins, there are other ways to decorate them:
- Sprinkle some sea salt flakes on top (but be careful not to overdo it)
- Decorate the tops with small cubes of fudge.
- Pipe thin lines of white chocolate to create a pretty pattern.
How To Store Caramel Tartlets?
Once these small caramel tarts have cooled down completely and the chocolate ganache has set, you can store them in air-tight containers at room temperature. Keep them out of the sun though, they do best in a dark cool cupboard. There is no need to refrigerate them, but be sure to eat them within 4 days.
We do not recommend freezing them, the caramel and ganache lose their texture and the tartlets become sticky and very messy to eat.
If You Love Caramel and Chocolate…
Whether you prefer chocolate or caramel we have you covered for recipes for days (if not weeks). Our Peanut Caramel Shortbread and Salted Caramel Chocolate Brownies combine the best of the two ingredients. And if doesn’t tickle your fancy, try the following recipes:
- Chocolate Mousse Domes With Mirror Glaze
- Milk Chocolate Chip Cookies With Nutmeg (That Work Every Time)
- Gingerbread Cheesecake with Ginger Biscuit Base and Caramel Sauce
Recipe Card
Caramel And Chocolate Tartlets
Equipment
- Tartlet Tins
Ingredients
For Sweet Shortcrust Pastry
- 150 g plain flour
- 50 g icing sugar
- 75 g unsalted butter
- 1 egg yolk
For Caramel:
- 140 g caster sugar
- 65 ml double (heavy) cream
- 50 g unsalted butter
- ½ teaspoon salt optional
For Chocolate Ganache:
- 80 g dark chocolate we used 52% cocoa solid
- 1 tablespoon unsalted butter
- 25 ml double (heavy) cream
Instructions
Make Tartlet Cases
- Place flour and icing sugar in a food processor. Add the cubes of cold butter and pulse until you have a mixture that looks like sand.
- Add an egg yolk and pulse again, until the mixture starts to clump together (if it's dry, add 1-2 teaspoon of water).
- Scoop the pastry onto a worksurface and bring it together into a ball (try not to knead it too much). Flatten it out and wrap in clingfilm. Then place it in the fridge for 30 minutes to chill.
- On a floured work surface or a sheet of baking parchment, roll the pastry out into a large 3mm thick sheet. Cut shapes of pastry large enough to cover the botton and sides of your tartlet cases and to have about 1 cm overhanging. You can trim them later.
- Line the tartlet cases with the pastry, gently pushing it into the corners and up the sides. Trim the edges now if the pastry is still cold and easy to handle (or leave this job until later).
- Preheat the oven to 160°C Fan. Scrunch up baking parchment sheets large enough to line the insides of the pastry for blind baking.
- Once the tartlet cases are lined with pastry, prick the bottoms with a fork and place them in the freezer for 20 minutes. The pastry will firm up, but won't freeze completely. I find it's easier to trim the overhanging pastry now that the pastry is firm. Make sure you use a very sharp knife and cut any overhangs so that the pastry is level with the tartlet tin.
- Unscrunch the baking parchment pieces and place them on top of each tartlet, then fill them with baking beans or rice (make sure to push them into every nook and cranny).
- Bake the tartlet cases for 15 minutes, then remove the baking parchment with all the beans/rice inside and continue baking for another 10-15 minutes, until crisp and golden brown.
- Leave the tartlet cases to cool down completely.
Make The Caramel
- In the meantime, make the caramel. Place the caster sugar and a tablespoon of water in a pan and set it over low heat. Leave the sugar to melt gradually without stirring, but you can swirl the pan to help it along.
- When the caramel becomes medium amber colour, take it off the heat and add the butter and cream, stirring vigorously (but be careful as it ay spatter) until it comes together into a smooth thick syrup.
- Put the pan back on the heat and continue cooking stirring continuously for a couple of minutes. Your kitchen thermometer should read 108°C once it’s done. At this point you can stir in the salt, if using.
- Pour the caramel into the tartlet cases and leave them to cool for 1-2 hours at room temperature (depending on how warm and humid it is in your house), or until the caramel firms up.
Make Chocolate Ganache
- When the caramel has set, place the chocolate and butter in a large heatproof bowl and set it over a pan of simmering water, making sure the bottom of the bowl doesn't touch the pan. Heat until the chocolate has melted. Then swiftly pour in the cream and immediately whisk the mixture. It may look grainy at first, but should become smoother after 30 seconds of whisking.
- Spoon the ganache over the set caramel. Leave it to set for 1-2 hours at room temperature.
Notes
Nutrition
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