Salted Chocolate Caramel Tartlets
Calories: 10
Adjust Servings Here: 12 mini tarts
Description
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.
Ingredients
- 24 Mini tart shells tartlet shells any shape.
Caramel Sauce
- 1 cup (200 g) Sugar
- 2 tbsp Water
- 1 tsp Lemon juice
- ¼ cup (60 ml) Cream
- 4 tbsp (60 g) Butter
- 2 tsp Vanilla extract
- ¼ tsp Sea salt
- 4 oz (115 g) Dark Chocolate
Instructions
Chocolate caramel sauce
- In a heavy-bottomed deep saucepan, add the sugar, water, and lemon juice.1 cup Sugar, 2 tbsp Water , 1 tsp 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.
- 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 overflow or overheat in the pan.¼ cup Cream, 4 tbsp Butter
- Add the vanilla extract and coarse salt.2 tsp Vanilla extract, 1/4 tsp Sea salt
- Break the chocolate and add it to the caramel sauce. Stir until smooth again.4 oz Dark Chocolate
Assemble
- Use a spoon or piping bag to 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.
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
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