Tartlets, miniature tarts or tartlette as they’re called in France are a very cute way of making and serving sweet treats. I’ve recently returned from France again, full of inspiration of course, so I’m giving you a lovely recipe for these little tarts.
Salted caramel with butter is a staple in Brittany, a region in the north-west of France (I stayed in a beautiful town called Rennes) so I wanted to make the sauce at home. It is really simple and utterly delicious. I refrigerated leftovers and used the sauce over delicious crepes. Dark chocolate ganache works great with sweet caramel and pie dough. Instead of small ones, you can make one large tart.
Chocolate caramel tartlets
- Total Time: 42 minutes
- Yield: 6 tartlets 1x
Description
These Chocolate Caramel Tartlets combine a buttery crust with rich salted caramel and smooth dark chocolate ganache, creating a decadent bite-sized treat.
Ingredients
For the dough
- 2.1 oz (60 g) butter
- pinch of salt
- 1.7 oz (50 g) sugar
- 1 egg
- 4 oz (115 g) all purpose flour
For the caramel
- 2.6 oz (75 g) sugar
- 1/2 tbsp honey
- 1/2 tsp salt
- 1 tbsp water
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/2 tbsp sour cream
- 1/2 tsp vanilla extract
For the dark chocolate ganache
- 2.4 (70 g) dark chocolate (70 %)
- 0.16 cups (40 ml) heavy cream
- 1 tbsp vanilla extract
- pinch of salt
Instructions
- To make the dough, mix 2.1 oz (60 g) butter with 1.7 oz (50 g) sugar and a pinch of salt until fluffy. Add 1 egg and sifted 4 oz (115 g) all-purpose flour. Knead until you form the dough, being careful not to over-knead. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C). Roll out the dough and cut into small circles to fit tartlet molds. Press the dough into the molds and prick the bottom with a fork. Bake for 10-12 minutes until golden brown. Remove from the oven and let cool.
- For the caramel, in a saucepan, heat 2.6 oz (75 g) sugar, 1/2 tbsp honey, 1/2 tsp salt, and 1 tbsp water over medium heat. Cook until the sugar dissolves and turns a golden brown color. Remove from heat and stir in 2 tbsp butter and 2 tbsp heavy cream until smooth. Let it cool slightly.
- For the chocolate ganache, heat 1/4 cup heavy cream until just simmering. Pour over 3.5 oz (100 g) dark chocolate, let sit for a minute, then stir until smooth.
- To assemble, pour a layer of caramel into each tartlet shell, then top with chocolate ganache. Refrigerate until set. Serve chilled.
Notes
You can make one large tart instead of individual tartlets. The caramel sauce can be refrigerated and used later on crepes or pancakes. Ensure the caramel is not too hot when pouring into the tartlet shells to avoid melting the crust.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 40
