Salted Caramel Chocolate Tartlets

Salted Caramel Chocolate Tartlets are a decadent dessert featuring a buttery, crisp tart shell filled with smooth, rich chocolate ganache and luscious homemade salted caramel. These bite-sized treats are perfect for special occasions, parties, or whenever you crave a sweet-salty indulgence.

Why You’ll Love This Recipe

• Rich & Decadent: A perfect combination of buttery crust, gooey caramel, and silky chocolate.
• Sweet & Salty Balance: The touch of sea salt enhances the flavors beautifully.
• Elegant Yet Easy: Simple ingredients create an impressive dessert.
• Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tartlet Shells:

• All-purpose flour
• Unsalted butter, cold and cubed
• Powdered sugar
• Egg yolk
• Vanilla extract
• Cold water

For the Salted Caramel Filling:

• Granulated sugar
• Unsalted butter
• Heavy cream
• Sea salt
• Vanilla extract

For the Chocolate Ganache:

• Semi-sweet or dark chocolate, chopped
• Heavy cream
• Butter

For Garnish (Optional):

• Flaky sea salt
• Caramel drizzle
• Chocolate shavings

Directions

1. Make the Tartlet Shells:

1. Prepare Dough: In a food processor, pulse flour, butter, and powdered sugar until crumbly. Add egg yolk, vanilla, and cold water, mixing until the dough comes together.
2. Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Shape & Bake: Roll out the dough and press into mini tart pans. Prick the bottoms with a fork and bake at 350°F (175°C) for 12-15 minutes until golden. Cool completely.

2. Make the Salted Caramel:

1. Melt Sugar: Heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
2. Add Butter & Cream: Stir in butter, followed by heavy cream. Remove from heat and mix in salt and vanilla.
3. Fill Tartlets: Pour caramel into the cooled tart shells and let set for 15 minutes.

3. Make the Chocolate Ganache:

1. Heat Cream: Warm heavy cream in a saucepan until hot but not boiling.
2. Melt Chocolate: Pour over chopped chocolate, let sit for a minute, then stir until smooth.
3. Top Tartlets: Pour ganache over the caramel layer and smooth the tops.

4. Garnish & Chill:

1. Sprinkle with flaky sea salt or chocolate shavings.
2. Refrigerate for at least 1 hour before serving.

Servings and Timing

• Servings: 12 mini tartlets
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 45 minutes

Variations

• Nutty Crunch: Add chopped toasted pecans or hazelnuts to the caramel.
• Spicy Kick: Stir a pinch of cayenne or chili powder into the ganache.
• Dairy-Free: Use coconut cream and dairy-free butter.
• White Chocolate Ganache: Swap dark chocolate for white chocolate.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
• Serving Tip: Let tartlets sit at room temperature for 10 minutes before eating.

FAQs

Can I make these ahead of time?

Yes! They store well in the fridge and taste even better the next day.

What if my caramel is too thick?

Reheat it gently with a splash of cream to loosen.

Can I use store-bought caramel?

Yes, but homemade caramel has a richer flavor.

How do I prevent the tart shells from getting soggy?

Make sure the caramel has set before adding the ganache.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will result in a sweeter ganache.

How do I get a glossy chocolate ganache?

Add butter or a teaspoon of corn syrup for shine.

What’s the best way to remove tartlets from the pan?

Use mini tart pans with removable bottoms or gently loosen edges with a knife.

Can I make these in a regular tart pan instead of mini ones?

Yes! Adjust the baking time and layer thickness accordingly.

How do I prevent my caramel from crystallizing?

Avoid stirring until the sugar fully melts, and use a clean pan.

What pairs well with these tartlets?

Coffee, espresso, or a glass of red wine enhances the flavors beautifully.

Conclusion

Salted Caramel Chocolate Tartlets are the ultimate indulgence with a buttery crust, gooey caramel, and smooth chocolate ganache. Whether for a special occasion or a luxurious treat, these tartlets are guaranteed to impress. Enjoy them chilled with a sprinkle of sea salt for the perfect finishing touch!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 10 minutes
• Yield: 12 donuts 1x
• Category: Dessert, Breakfast
• Method: Frying
• Cuisine: American

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Description

These fluffy homemade donuts are coated in a sweet cinnamon-sugar blend and drizzled with a smooth vanilla glaze. Perfect for breakfast or a treat with coffee!

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Ingredients

Units USM Scale 1x2x3x

For the Donuts:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup warm milk (110°F)
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter

For the Creamy Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

• Make the dough: In a bowl, mix warm milk, yeast, and 1 tablespoon sugar. Let sit for 5-10 minutes until foamy.
• Combine ingredients: In a large bowl, whisk flour, remaining sugar, salt, and cinnamon. Add yeast mixture, melted butter, egg, and vanilla. Mix until a soft dough forms.
• Knead & rise: Knead dough for 5-7 minutes, then place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
• Shape the donuts: Roll dough to ½-inch thickness and cut out donut shapes. Let rest for 15 minutes.
• Fry the donuts: Heat oil to 350°F (175°C) and fry 1-2 minutes per side until golden brown. Drain on paper towels.
• Coat in cinnamon sugar: Brush warm donuts with melted butter, then roll in cinnamon sugar mix.
• Glaze & serve: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over donuts and enjoy!

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Notes

• Bake instead of frying at 375°F for 10-12 minutes.
• Store in an airtight container for up to 2 days.
• Use a piping bag for a neater glaze drizzle!