Save Decadent mini tartlets featuring a crisp chocolate crust, silky salted caramel, and rich chocolate ganache — the perfect bite-sized treat for any occasion.
This recipe quickly became my favorite holiday treat as it's always a crowd-pleaser and looks elegant on the dessert table.
Ingredients
- For the Chocolate Tartlet Shells: 1 cup (130 g) all-purpose flour, 1/4 cup (30 g) cocoa powder (unsweetened), 1/3 cup (40 g) powdered sugar, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter cold and cubed, 1 large egg yolk, 1–2 tbsp cold water
- For the Salted Caramel: 2/3 cup (130 g) granulated sugar, 2 tbsp (30 mL) water, 1/4 cup (60 mL) heavy cream, 2 tbsp (30 g) unsalted butter, 1/2 tsp flaky sea salt
- For the Chocolate Ganache: 4 oz (115 g) dark chocolate (60-70%) chopped, 1/2 cup (120 mL) heavy cream, 1 tbsp unsalted butter
- For Garnish: Flaky sea salt to finish
Instructions
- Prepare the Chocolate Tartlet Shells:
- In a bowl whisk together flour cocoa powder powdered sugar and salt Cut in the cold butter until the mixture resembles coarse crumbs Add egg yolk and 1 tbsp cold water mix just until dough comes together adding more water if needed Form into a disk wrap and chill for 30 minutes Roll out dough on a lightly floured surface to 1/8-inch thickness Cut circles and press into tartlet pans trimming excess Prick bases with a fork Chill pans for 15 minutes Meanwhile preheat oven to 350°F (175°C) Line shells with parchment and fill with baking weights Bake 12 minutes remove weights and bake 5 more minutes Cool completely
- Make the Salted Caramel:
- In a saucepan combine sugar and water over medium heat Stir until dissolved then cook without stirring until deep amber Remove from heat Carefully whisk in heavy cream (it will bubble) then stir in butter and salt until smooth Let cool until slightly thickened but still pourable (about 10 minutes) Pour a thin layer of caramel into each cooled tart shell Chill 15 minutes to set
- Prepare the Chocolate Ganache:
- Place chopped chocolate in a heatproof bowl Heat cream until just simmering then pour over chocolate Let sit 2 minutes then stir until smooth Add butter and mix until glossy Pour ganache over set caramel in tart shells smoothing tops Chill 30–45 minutes until set
- Garnish and Serve:
- Sprinkle tartlets with flaky sea salt before serving Serve chilled or at room temperature
Save This tartlet recipe brings back fond family moments of baking together during holidays.
Notes
Pairs beautifully with espresso or dessert wine.
Required Tools
Mixing bowls Rolling pin 8 tartlet pans (8 cm/3-inch) Saucepan Whisk Baking weights or dried beans Parchment paper Heatproof spatula
Allergen Information
Contains Wheat (gluten) dairy (butter cream) eggs May contain traces of nuts if cross-contaminated check labels if serving to those with allergies
Save This salted caramel chocolate tartlet is a delightful treat that impresses every time.
Recipe FAQs
- → How do I achieve a crisp tartlet crust?
Use cold, cubed butter and minimal water to form the dough. Chill before rolling out, then bake with weights to prevent puffing up, ensuring a firm, crisp crust.
- → What is the best way to make smooth salted caramel?
Cook sugar and water until amber without stirring, then carefully whisk in warm heavy cream and butter off heat, stirring until silky and smooth.
- → How can I prevent the ganache from separating?
Pour hot cream over chopped chocolate, let it sit for a couple of minutes, then gently stir until fully combined before adding butter for gloss.
- → Can I prepare these tartlets in advance?
Yes, they benefit from chilling time. Assemble and refrigerate tartlets for at least 30 minutes after adding each layer for best texture and flavor.
- → What garnish enhances the flavors?
Sprinkling flaky sea salt just before serving heightens the balance between sweet and bitter notes in the tartlets.