Chocolate & Salted Caramel Tarts
Recipe type: Dessert
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 24
Chocolate and Salted Caramel Tarts have a delicious chocolate shortcrust pastry, filled with a salted caramel filling, and topped with piped chocolate ganache.
  • Pastry
  • 11/4 cups plain (all purpose) flour
  • ¼ cup cocoa powder
  • ¼ cup icing (confectioners) sugar
  • ¼ teaspoon sea slat
  • 9 tablespoons cold unsalted butter
  • 1 large egg yolk
  • Salted Caramel Filling
  • ⅓ cup Anchor Thickened cream
  • ½ cup sugar
  • 70 grams (1/2 stick) butter, cut into pieces
  • ¼ teaspoon sea salt
  • Chocolate ganache:
  • 225 g dark baking chocolate, chopped
  • 1 cup Anchor thickened cream
  • 4 tablespoons unsalted butter, cut into pieces
  1. To make tart shells: Put flour, cocoa, icing sugar, and slat in a food processor and pulse to combine. Add chopped butter and pulse until butter is cut in. Lightly whisk the yolk, and pulse it in. Turn the dough onto a work surface.
  2. Shape the dough into a disc. Roll out the dough evening until it is 2-3 mm thick (1/8 - 1/16 inch). Slide the sheet of dough onto a baking sheet and refrigerate for a couple of hours.
  3. Let the dough rest at room temperature for approx 10 minutes. Use a tart cutter to cut the shells.Lightly grease the tartlet pan, and fill with the pastry. Prick the crust all over and then freeze for 30 minutes.
  4. Bake in a preheated oven at 190 deg C (375 deg F) for 12-14 minutes.
  5. To make the salted caramel filling: Bring the cram to a boil in a small saucepan over medium heat. Remove from the heat.
  6. Pour the sugar over the bottom of a small frypan and put over medium heat. When the sugar starts to melt around the edges, stir until the sugar turns a light golden colour. Turn off the heat and add butter. Then add the cream. Put it back on the heat and stir until smooth (approx 1 minute). Then stir in the salt. Allow to cool completely.
  7. Fill cooled tart shells with a spoonful of the filling.
  8. Chocolate ganache: Put the chocolate in a medium heatproof bowl. Bring the cream to the boil and then pour it over the chocolate. Wait for a minute and then stir the cream/chocolate. Put it in the refrigerator and stir it occasionally until it has thickened.
  9. When the ganache is chilled, whip it for a minute, and then pipe it onto the filled tarts.
Recipe by A Spoonful of Sugar at