Chocolate and caramel tartlets. Recipe


As our colleague Tita explained very well the other day, there are days when the body inevitably asks you for something with chocolate. Depending on the times, it happens to me more or less often. Well, for those moments here you have these chocolate and caramel tartlets that will be a good injection of cocoa, apart from being delicious, crunchy and very sweet.

The shortcrust pastry this time is homemade, but very simple to prepare. If you have a food processor in a few seconds you will have it done, and if you knead it by hand, since it has butter, it must be done with quick movements so as not to overheat the dough and make it too soft. In any case, it has a rest time in the refrigerator where it would return to its original texture.

Ingredients for 8 tartlets

  • For the shortcrust pastry: 300 g of flour, 100 g of very cold butter, 2 eggs, 1 teaspoon of salt, 1 teaspoon of sugar
  • For the caramel sauce: 225 g of sugar, 60 g of butter, 100 ml of cream
  • For the chocolate ganache: 400 ml of cream, 200 g of dark chocolate with a minimum of 70% cocoa, chopped nuts to decorate

How to Make Chocolate Caramel Tartlets

In a food processor or in a bowl, add the ingredients of the dough in the same order that they are written. Knead for fifteen seconds until it forms a few crumbs, pass it to a worktop and shape into a ball to integrate all the ingredients well. Cover with plastic wrap and reserve in the fridge for at least one hour.

While preparing the caramel sauce, to do this, heat the sugar gently over low heat in a saucepan and the cream in another. When the caramel turns light brown, carefully pour the cream over it and stir to integrate. Add the butter until it melts and boil for a few minutes. Leave it in a warm place so that it does not harden.

To prepare the chocolate ganache, we will break the chocolate in a container that resists heat. Heat the cream until it starts to boil, pour it over the chocolate and stir with a whisk. Reserve. Preheat the oven to 200ºC. Spread the broken dough between two kitchen papers, leaving it about two mm thick. Cut some circles a little bigger than the molds, adapt the dough to them and prick the entire surface with a fork or add some dried vegetables. Bake for ten to twelve minutes.

When the tartlets have cooled add two tablespoons of caramel sauce to the bottom, leave for fifteen minutes in the fridge. Fill with the ganache to the brim and add some chopped walnuts for garnish. Chill at least two hours so that the chocolate cream takes shape.

Processing time | 1 hour and 40 minutes
Difficulty | Half


These chocolate and caramel tartlets are always craving. The smoothness of the cream, the crunchy dough and the touch of walnuts make them irresistible. And if you are a little lazy, but you want to make them, you know, refrigerated shortcrust dough so that nobody is left without their chocolate whim.

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