Description
Indulgent Chocolate Caramel Tartlets are a perfect sweet treat featuring a rich cocoa shortcrust pastry filled with luscious homemade caramel and topped with a silky chocolate ganache. These bite-sized tartlets combine flaky, buttery crusts with creamy caramel and decadent chocolate for a truly delightful dessert perfect for special occasions or cozy moments.
Ingredients
Scale
Crust
- 1 cup all-purpose flour (Can substitute with gluten-free flour.)
- 1/4 cup unsweetened cocoa powder (No substitutes recommended.)
- 1/4 cup powdered sugar (Granulated sugar can work, but may alter tenderness.)
- 1/2 cup unsalted butter (Can substitute with margarine or a vegan alternative.)
- 1 large egg yolk (Consider a flax or chia seed egg for egg-free version.)
Caramel Filling
- 1 cup granulated sugar (Can substitute with brown sugar.)
- 1/4 cup unsalted butter (Coconut oil can be used for dairy-free.)
- 1/2 cup heavy cream (Coconut cream is a great dairy-free substitute.)
- Pinch of sea salt (Adjust to personal taste.)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips (Dark chocolate can offer a richer alternative.)
- 1/2 cup heavy cream (Use coconut cream for dairy-free.)
- Splash vanilla extract (Can be omitted but enhances flavor.)
Instructions
- Prepare the crust: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, and powdered sugar. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and gently knead to form a smooth dough. Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes.
- Blind bake the tartlet shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles slightly larger than your tartlet pans and press the dough into each pan. Prick bases with a fork, cover with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 5 minutes until firm. Let cool completely.
- Make the caramel filling: In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a smooth amber-colored liquid. Remove from heat and carefully add the butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring continuously; the mixture will bubble vigorously. Return to medium heat and cook for an additional 2-3 minutes until caramel thickens slightly. Stir in a pinch of sea salt and let cool to room temperature.
- Fill tartlets with caramel: Spoon an even layer of caramel into each cooled tart shell. Place filled tartlets in the refrigerator to set for about 20 minutes.
- Prepare the chocolate ganache: In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips placed in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth. Stir in a splash of vanilla extract for added flavor.
- Top tartlets with ganache: Pour the chocolate ganache over the set caramel layer in each tartlet, smoothing the top with the back of a spoon. Refrigerate the tartlets for at least 1 hour until the ganache is firm and set.
- Serve: Remove tartlets from pans and serve chilled or at room temperature for a decadent dessert experience.
Notes
- For dairy-free versions, substitute butter with margarine or coconut oil, and heavy cream with coconut cream.
- Make sure to cool caramel filling before pouring chocolate ganache to avoid melting the ganache layer.
- Blind baking the crust prevents sogginess from the caramel filling.
- Use a silicone or metal tartlet pan for best results.
- These tartlets can be stored in the refrigerator for up to 3 days in an airtight container.
- For an egg-free crust, replace egg yolk with a flax or chia seed egg (1 tablespoon seeds + 2.5 tablespoons water, set for 5 minutes).
