Chocolate Caramel Tarts

Total Time:
1 hr 10 min
25 min
5 min
40 min

24 tartlettes

  • Chocolate tart dough:
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • Caramel filling:
  • 1/2 cup water
  • 2 cups sugar
  • 1/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 tablespoons creme fraiche
  • Chocolate ganache glaze:
  • 1/2 cup heavy cream
  • 3 1/2 ounces extra-bittersweet chocolate, chopped
  • Pinch fine sea salt, such as fleur de sel
Chocolate tart dough:
  • In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.

  • Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.

  • Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)

Caramel filling:
  • Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)

  • Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.

Chocolate ganache glaze:
  • In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.

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