Chocolate & Salted Caramel Tartlets
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
These tarts have a delicate chocolate sable pastry that is filled with salted caramel and topped with chocolate ganache. To decorate you can pipe small blobs of salted caramel and top with a chunk of 'Hello Lindt - Salted Caramel'. The salted caramel recipe can be found here, you only need half the quantity for this recipe. If you want to make the whole recipe the caramel freezes well for up to 3 months, or can be stored in the fridge for up to 2 weeks.
  • **Chocolate Sable Pastry**
  • 100g Unsalted Butter
  • 50g Icing Sugar
  • 1 Egg Lightly beaten
  • 85g Plain Flour
  • 40g Cocoa Powder
  • **Chocolate Ganache**
  • 150ml Whipping Cream
  • 25g Unsalted Butter
  • 280g Dark Chocolate (at least 50% Cocoa)
  • ½ Quantity of Salted Caramel (recipe here)
  • Lindt Hello Salted Caramel Bar (optional)
  • 8 x 7cm Tart Tins (1 x 20cm cake/tart tin)
  1. First make the pastry, add the butter, icing sugar and eggs to a food mixer and mix together.
  2. Finally add the flour and cocoa powder and mix until the the pastry comes together in a sticky paste.
  3. This is a very sticky pastry and it needs a lot of time to rest. Cover in cling film and leave to rest in the fridge for at least 2 hours or overnight if possible.
  4. Make the Salted Caramel as per the recipe here.
  5. To make the ganache, heat the cream and butter together and bring it to the boil. Take the cream off the heat and allow to cool slightly before pouring it over the chocolate.
  6. Stir the chocolate from the centre working outwards until the cream and chocolate are combined.
  7. Leave to cool, if you refrigerate the ganache you may need to warm it in the microwave when you want to use it, or it will be too hard to spread.
  8. Roll out the pastry until it's 2mm/3mm thick. The pastry can be very sticky, so it may be easier to roll it out between two sheets of baking parchment.
  9. Either stamp out 8 circles for the individual tarts or drape the pastry into one large tin (20cm) and press the pastry into the sides and trim the edges.
  10. Bake the pastry blind, weighing it down with greaseproof paper and baking beans. Bake the individual tarts at 180C for 10mins ( 15 mins for the large tart) and then remove the baking beans and finish baking the pastry at 160C for a further 10/15 mins.
  11. Leave the pastry to cool.
  12. Fill the cases with the salted caramel using a piping bag, or a knife and half fill them.
  13. Then pipe or spread the cooled ganache on top to fill the tarts, smooth it so the edges are completely sealed. You will have ganache leftover, this can be rolled into truffles or frozen for up to 3 months, (just defrost it overnight and warm it slightly in a microwave to make it soft enough to spread or pipe).
  14. The tart can then be decorated with more salted caramel and chunks of Lindt Hello Salted Caramel.
Recipe by Patisserie Makes Perfect at