Easy Chocolate Salted Caramel Tarts Recipe

These easy chocolate salted caramel tarts are the perfect combination of rich, smooth chocolate and creamy caramel with a hint of sea salt. With a buttery crust, luscious caramel filling, and a glossy chocolate ganache topping, these mini tarts are an indulgent treat that looks as impressive as they taste.

Why You’ll Love This Recipe

• Simple yet sophisticated – Despite their elegant appearance, these tarts are incredibly easy to make.
• Perfect balance of flavors – The sweetness of caramel and chocolate is perfectly complemented by a touch of sea salt.
• Make-ahead friendly – You can prepare these in advance for parties, gatherings, or special occasions.
• No fancy equipment needed – You only need basic kitchen tools to make these delicious tarts.
• Versatile and customizable – You can adjust the crust, chocolate type, or add nuts for extra crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the crust:
  • All-purpose flour
  • Unsalted butter
  • Granulated sugar
  • Salt
  • Egg yolk
  • Ice water
• For the caramel filling:
  • Granulated sugar
  • Heavy cream
  • Unsalted butter
  • Sea salt
• For the chocolate ganache:
  • Dark chocolate or semi-sweet chocolate
  • Heavy cream
  • Unsalted butter
• For garnish:
  • Flaky sea salt

Directions

1. Prepare the crust: In a food processor or mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until the dough comes together.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Bake the tart shells: Roll out the dough and press it into mini tart pans. Prick the bottoms with a fork and bake at 350°F (175°C) for about 15 minutes, or until lightly golden. Let them cool completely.
4. Make the caramel: In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Carefully whisk in the butter, then slowly pour in the heavy cream while stirring constantly. Add sea salt and let it cool slightly before filling the tart shells.
5. Fill the tarts: Pour the caramel into each tart shell, filling about halfway. Let them set at room temperature.
6. Prepare the chocolate ganache: Heat the heavy cream until warm but not boiling, then pour it over the chopped chocolate. Stir until smooth, then add butter for a glossy finish.
7. Assemble the tarts: Pour the chocolate ganache over the caramel layer, spreading evenly. Let the tarts set at room temperature or refrigerate for faster setting.
8. Garnish and serve: Sprinkle with flaky sea salt before serving.

Servings and Timing

• Servings: 6-8 mini tarts
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty Crunch: Add chopped toasted pecans or almonds to the caramel layer for added texture.
• Milk Chocolate Version: Swap dark chocolate for milk chocolate for a sweeter, creamier taste.
• Spiced Caramel: Add a pinch of cinnamon or cayenne pepper for a hint of warmth.
• Gluten-Free Option: Use a gluten-free flour blend for the crust.
• Vegan Alternative: Replace butter with coconut oil, heavy cream with coconut cream, and use dairy-free chocolate.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the tarts in a sealed container for up to 3 months. Thaw in the fridge before serving.
• Serving: These tarts are best enjoyed at room temperature. If refrigerated, let them sit out for 10-15 minutes before serving.

FAQs

How do I prevent my caramel from crystallizing?

Avoid stirring the sugar while it melts and use a clean pan to prevent sugar crystals from forming.

Can I use store-bought caramel instead of making my own?

Yes, you can use high-quality store-bought caramel to save time.

What type of chocolate is best for ganache?

Dark or semi-sweet chocolate works best for a rich and balanced flavor.

Do I need a tart pan to make these?

Mini tart pans work best, but you can also use a muffin tin lined with parchment paper.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid over-salting.

Why is my ganache too thick?

If the ganache is too thick, add a little warm cream to loosen the consistency.

How long do these tarts take to set?

They typically set within an hour at room temperature, but refrigeration speeds up the process.

Can I make the crust in advance?

Yes, you can bake the crusts ahead of time and store them in an airtight container for up to 2 days.

How do I get a shiny chocolate finish?

Adding a small amount of butter to the ganache gives it a glossy appearance.

Can I use milk instead of heavy cream for the caramel and ganache?

Heavy cream is recommended for the best texture, but you can use full-fat coconut milk as a substitute.

Conclusion

These easy chocolate salted caramel tarts are a delightful balance of sweet, salty, and rich flavors. Whether you’re making them for a special occasion or simply treating yourself, they are sure to impress. With a crisp crust, velvety caramel, and smooth chocolate ganache, they’re a luxurious yet simple dessert that you’ll want to make again and again.

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