These chocolate caramel tartlets are perfect bite-size, make-ahead semi-homemade treats. Made with homemade caramel sauce, dark chocolate, and ready-to-use tart shells but you can also make homemade mini tart shells.
Table of Content
How pretty do these tartlets? They are perfect to make when you want bite-size individual treats I made a selection of these recently when I had a guest over. They were so popular, I promised my friends that I'd share the recipes with them.
Why make these tartlets
- It's quick. These tartlets don't take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.
- It's easy. You can make the tart shells from scratch, but buying the ready-made shells are a great way to make these quick, easy, and semi-homemade.
- And it's simple. Most of the ingredients are easy to find or pantry staples.
- I am using dark chocolate but any choclate that you like works just fine.
Ingredients and substitutes
- Caramel - Homemade caramel sauce takes as little as 5 to 7 minutes to make.
- Salt - Coarse salt is the way to go. I used sea salt but rock salt works just as well.
- Chocolate - Because caramel is sweet I like to use dark chocolate. In fact, my favorite is Godiva 85%. But, you can use any chocolate you like from 55 % cocoa on words.
Step by step instructions
Chocolate caramel filling
- In a heavy-bottom deep saucepan, add the sugar, water, and lemon juice.
- With the heat on medium, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR.
Pro tip - We avoid stirring to prevent the crystallization of sugar. - Continue to cook on medium to low heat until the sugar starts to turn amber. Then, add the butter followed by the cream. Take it off the heat so it does not over-flow or overheats in the pan.
Pro tip - The caramel will rise at this point, that's normal hence the deep saucepan. - Next, add the vanilla extract and coarse salt.
Pro tip - For salted caramel, you can add more salt over the cooled sauce later. - Break the chocolate and add it to the caramel sauce. Stir until smooth again.
Pro tip - Chop the chocolate small so it melts easily with the heat in the caramel.
Assemble
- Use a spoon or piping bag and divide the chocolate caramel between 24 individual tartlets.
- Place the tarts in the fridge until set (2 to 4 hours) or until ready to serve. Garnish and serve at room temperature.
Frequently asked questions
This tart will keep in the fridge for up to a week.
These don't take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.
You can also fill the tarts 2 days ahead. Fill the tart shells and chill them in the fridge to set. Bring them to room temperature before serving as the caramel softens and tastes wonderful.
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry crust to make a large Salted chocolate caramel tart .
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Printable Recipe
Salted Chocolate Caramel Tartlets
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 24 Mini tart shells (tartlet shells any shape. )
Caramel Sauce
- 1 cup (200 g) Sugar
- 2 tablespoon Water
- 1 teaspoon Lemon juice
- ¼ cup (60 ml) Cream
- 4 tablespoon Butter
- 2 teaspoon Vanilla extract
- ¼ teaspoon Sea salt
- 4 oz Dark Chocolate
Instructions
Chocolate caramel sauce
- In a heavy-bottom deep saucepan, add the sugar, water, and lemon juice.1 cup Sugar, 2 tablespoon Water, 1 teaspoon Lemon juice
- With the heat on medium, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR.Pro tip - We avoid stirring to prevent the crystallization of sugar.
- Continue to cook on medium to low heat until the sugar starts to turn amber. Add the butter followed by the cream. Take it off the heat so it does not over-flow or overheat in the pan.Pro tip - The caramel will rise at this point, that's normal hence the deep saucepan.¼ cup Cream, 4 tablespoon Butter
- Add the vanilla extract and coarse salt. Pro tip - For salted caramel, you can add more salt over the cooled sauce later.2 teaspoon Vanilla extract, ¼ teaspoon Sea salt
- Break the chocolate and add it to the caramel sauce. Stir until smooth again. Pro tip - Chop the chocolate small so it melts easily with the heat in the caramel.4 oz Dark Chocolate
Assemble
- Use a spoon or piping bag and divide the chocolate caramel between 24 individual tartlets.
- Place the tarts in the fridge until set (2 to 4 hours) or until ready to serve. Garnish and serve at room temperature
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Chris
Hi Veena,
Thank you for sharing your salted caramel recipe.
Is the correct amount of cream 1/4 cup or 1/2 cup? Because 1/4 cup is 60ml, not 120ml as per the recipe.
Thank you for clarifying 🙂
Veena Azmanov
Chris. It is 1/4 cup (60 ml) heavy cream. To make a softer pouring consistency you can use up to 1/2 cup (120 ml)
Thanks
Diane
Hi! These chocolate salted caramel tarts look delicious! Are they freezable?
Thanks!
Veena Azmanov
Sorry, Diane. I think you can freeze them but I have never tried. In my home they go like hot cakes.
Cheyenne
How long would you say it takes for these to set in the fridge or can you serve immediately?
Veena Azmanov
If you serve them immediately they will be too soft. I usually keep mine overnight but at least 2 to 4 hours would be good. Thanks
Megan Burt
hello,
would these tarts hold at room temp for a few days or should i refrigerate them?
thank you in advanced
Veena Azmanov
Meagan, sorry for the late reply. Your comment was transferred to spam, not sure why? These will stay for about 2 days at room temperature. The pumpkin puree in there is what you need to be careful about.