Thursday, November 11, 2010

Chocolate Caramel Mini Tartlets with Sea Salt

Chocolate Caramel Tartlets

Sweet and salty is all the rage right now and these bite-sized Chocolate Caramel Tartlets with Sea Salt are an impressive addition to your chocolate sampler tray next to your Chocolate Raspberry Truffles and Chocolate-Dipped Coconut Macaroons.

If you've tried your hand at ganache, caramel, and pastry then these will be a snap to make. If you haven't mastered these yet, then these tartlets are a good reason to try these techniques again. Use a 9" tart pan if you're not into making dozens of tiny tart shells.

I've had these little mini tartlet molds ever since I took a cooking class in a little local kitchen shop about 15 years ago. I'm embarassed to say that this is the first time I've used them. But then again, I got a little busy in those 15 years...(my kids are 14, 11, and 8!)

The tartlet shells are a sweet pate sucree dough. I pricked to bottoms with a fork to eliminate the possibility of air pockets. No need for pie weights with a shell this small but if you are making a larger tart, bake the shell for half the total baking time lined with parchment and pie weights, then remove the paper and weights and continue baking until golden brown.

I thought the tart shells looked just like sunflowers...

Chocolate Caramel Tartlets

Spoon in the caramel filling...

Chocolate Caramel Tartlets

And then top with chocolate ganache and a sprinkling of gourmet sea salt. I picked up this pink Himalayan Sea Salt at Marshall's. If you look closely, you can see a hint of pink.

Chocolate Caramel Tartlets

Place your chocolate goodies on a pretty platter. Now who could resist these?

Chocolate Caramel Tart with Sea Salt
Makes one 9-inch tart or about 24 mini tartlets
Note: to make the mini tart shells, I cut circles out of the rolled-out dough and worked the dough into the tartlet molds. Prick the bottoms with a fork and bake until golden, about 8-10 minutes.

1 9-inch pre-baked pate sucree tart shell or 24 mini tart shells

for the chocolate ganache:
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream

Sea Salt for garnish

Place the chocolate into a medium heat-proof bowl. Heat the heavy cream in a small saucepan until just boiling. Pour the heavy cream over the chocolate and let it sit for one minute. Stir with a rubber spatula or whisk in a small, quick circular motion, starting in the center of the bowl and working your way out until the ganache is shiny and all the chocolate has melted.

Assemble the tart:
Pour enough caramel into the tart shell to come up about 1/3 of the way up the sides of the tart shell. Refrigerate the tart for 30 minutes to harden the caramel. Pour the chocolate ganache over the caramel to fill about 2/3 of the tart shell. Sprinkle with sea salt and allow to set for 30 minutes in the refrigerator or 2 hours at room temperature.


  1. Your collection of petit fours is so pretty. I love the mix of flavors you incorporated, with the raspberry, coconut, and here, caramel. And you cracked me up with the story of breaking out these molds for the first time in 15 years. I have the problem of using something once and then sticking it in a drawer to never be seen again.

  2. Very cute. Are you done yet? You didn't make any more chocolate things for this party did you? I wish you were my neighbour!

  3. Too adorable..I can see this as a lovely addition to any cocktail party.

  4. Love them. So adorable!! And the perfect size to satisfy an afternoon chocolate craving....

  5. Okay, I'm officially drooling on my keyboard!! Thank you! lol!
    They look super yummy!!

  6. The caramel on your tart is gorgeous! i am such a wimp when it comes to making caramel. it always comes out looking pale. i never dared to bring it any darker for fear of burning my caramel!



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