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Chocolate Salted Caramel Tarts

Chocolate Salted Caramel Tarts

This Canadian Foodie Original recipe was the hit of the 2013 holiday season and if you like this flavour combination - your next favourite recipe.

Course Dessert
Cuisine Canadian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 36
Author Valerie Lugonja

Ingredients

Ingredients for Shells:

  • Ingredients for Chocolate Shortbread Crust Recipe (link in instructions and notes)

Ingredients for Chocolate Filling:

  • 325 g dark Callebaut Chocolate , in chunks
  • 250 g heavy cream

Ingredients for Caramel:

  • Ingredients for Toffee Sauce Recipe (link in instructions and notes)

Instructions

Instructions for Shells:

  1. Follow the instructions in the recipe for Chocolate Shortbread Tart Shell Crust and make 36 shells

Instructions for Chocolate Filling:

  1. Weigh chocolate; cut into chunks

  2. Heat cream to scalding; mix in chocolate with whisk, stirring to melt into ganache

  3. Spoon a dollop into each cooled tart shell; chill

Thermomix Instructions for Chocolate Filling:

  1. Weigh chocolate chunks into TM bowl; grate for 2 seconds on Turbo at speed 2-3 times, until fine

  2. Remove from TM bowl and place into medium bowl; set aside

  3. Weigh cream into TM bowl; heat for 5 minutes at 90C (temperature of cream going into bowl will affect time it takes to reach 90C)

  4. Pour cream over grated chocolate and whisk until combined; spoon dollop of thick ganache into each cooled tart shell and chill

Instructions for Caramel:

  1. Make one batch of this Toffee Sauce Recipe (Thermomix instructions included)
  2. Rest sauce for 10 to 15 minutes until warm and spoons into a mound on work surface or plate

  3. Using a teaspoon, carefully ladle caramel onto top of each chilled ganache filled shell; sprinkle with finishing salt immediately to ensure it will stick to the caramel
  4. Rest filled tarts for a good hour at room temperature; pack into a tightly sealed container and refrigerate until ready to serve

  5. Tarts freeze well

Recipe Notes

Hand-mined sea salt is my preference for the finishing salt: the crystals are gorgeous and the flavour, intense.

Chocolate Shortbread Crust Recipe 

Toffee Sauce Recipe