Chocolate Caramel Tarts Recipe

Posted by
Rate It!
Chocolate Caramel Tarts
Add your photo!
Ingredients
15
Count
Nutrition
2183
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until just combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
  2. Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes.
  3. Line the tart shells with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
  4. To prepare the filling, place 1/2 cup water in large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes.
  5. To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
  6. Variation: For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon the warm caramel to set before pouring the warm ganache onto the tart.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2183.33 Kcal (9141 kJ)
Calories from fat 955.57 Kcal
% Daily Value*
Total Fat 106.17g 163%
Cholesterol 370.82mg 124%
Sodium 191.14mg 8%
Potassium 459.56mg 10%
Total Carbs 308.21g 103%
Sugars 230.93g 924%
Dietary Fiber 6.56g 26%
Protein 17.13g 34%
Vitamin C 0.6mg 1%
Vitamin A 0.9mg 28%
Iron 3.5mg 19%
Calcium 154.2mg 15%
Amount Per 100 g
Calories 360.28 Kcal (1508 kJ)
Calories from fat 157.68 Kcal
% Daily Value*
Total Fat 17.52g 163%
Cholesterol 61.19mg 124%
Sodium 31.54mg 8%
Potassium 75.83mg 10%
Total Carbs 50.86g 103%
Sugars 38.11g 924%
Dietary Fiber 1.08g 26%
Protein 2.83g 34%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 28%
Iron 0.6mg 19%
Calcium 25.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 51.7
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top