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
Jolina
These look perfect! They will be perfect for Thanksgiving. And yay for caramel squares...I love using them in baking.
Veena Azmanov
Thanks, Jolina. This one is better than caramel squares it's made from scratch. You must try.
Denise
This is such a lovely idea for a family dinner dessert. They are so pretty and sound delicious.
Veena Azmanov
Thank you, Denise.
Marisa F. Stewart
Those desserts look scrumptious! I can see why your kiddos would love to indulge in those delicious desserts that you make. The pumpkin tarts would be perfect for Thanksgiving. Love the combination of white chocolate with the pumpkin. This is on my list for the Fall holidays.
Veena Azmanov
Thanks, Marisa. You must try it.
Katie Crenshaw
One of the best things about Fall is all of the tasty pumpkin recipes. These white chocolate caramel pumpkin tarts look OUTRAGEOUS! I love that they can be served individually. I am going to make these for my next dinner party.
Veena Azmanov
Absolutely, Love all the pumpkin inspired recipes too.
Helen
Pumpkin pie is such a good Fall/Autumn classic, but it isn't for everyone. This is a great version to add alternative flavours to the classic recipe. Caramel and chocolate are just right, making these little treats very moreish.
Veena Azmanov
Thanks, Helen.