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: Chocolate caramel tartlets
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.
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