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Caramel Tartlets with dark chocolate ganache on a black slate board.

Caramel And Chocolate Tartlets

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!
5 from 6 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling and Setting Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American, British
Servings 4 large or 12 small tartlets
Calories 588 kcal

Equipment

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

Decorate the tartlets with white chocolate, sea salt flakes (if you haven't used salt in the caramel) or small fudge cubes. 

Nutrition

Calories: 588kcalCarbohydrates: 85gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 300mgPotassium: 194mgFiber: 3gSugar: 52gVitamin A: 541IUCalcium: 31mgIron: 4mg
Keyword Banana and Salted Caramel Tart, Caramel Tartlets, Chocolate Caramel Tart, Millionaire's Tart
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