Chocolate Caramel Tarts

Chocolate Caramel Tarts:

A sweet Indulgence, these chocolate caramel tarts are bite-sized party desserts perfect for that sweettooth & definitely on the sweet side.

The beauty of mini desserts though is that they are small and so generally speaking, not too overwhelming.

Mini caramel tartlets have this way of stealing the show on any dessert table.

There’s something about the buttery crunch of pastry combined with the rich, gooey caramel that just hits the spot.

Then add chocolate- game over!

These simple, bites-sized party desserts are a next-level crowd-pleaser and are so easy to serve.

Plus, the bite-sized format makes them perfect for parties—or for enjoying a little sweet treat without going overboard!

You can find mini tart shells ready-made at most grocery stores, and I love using these to keep things quick and simple.

If you’re feeling adventurous, making a shortcrust pastry from scratch can add a homemade touch- knock yourself out!

But for a quick solution, the store-bought shells work beautifully and let the caramel filling be the star of the show.

Now, onto the filling

A good caramel sauce can make all the difference & you have 2 options.

You can go with a pre-made caramel spread or dulce de leche, but if you’re really in the mood to go to that extra effort, homemade caramel sauce does only take a few ingredients & not alot of time.

I just find that it is one less thing for me to worry about, using store-bought.

If making your own, just a little sugar, cream, and butter, and you’ve got a luscious caramel filling that makes these tartlets irresistible.

Presentation versatility

Chocolate Caramel Tarts are not a new invention, they have been around for a long time.

The way you present them however, can set you apart from others & invite intrigue from your guests at the same time.

You can also get creative with toppings—whipped cream, vanilla cream, fresh fruit, chopped nuts or melted marshmallow, dried apple, caramelised banana.

I have gone with dark chocolate and as I have said before, when you are hosting, you want a few easy-to prepare dishes that can still satisfy.

The presentation possibilities once again are endless, and these mini caramel tartlets look gorgeous on a tray or platter.

They’re elegant enough for special gatherings but simple enough to whip up whenever you’re craving a little caramel treat.

Plus, these mini desserts hold up well, so you can make them ahead of time and bring them out when you’re ready to serve.

Garnish these dessert bites however you like. Some options include: white chocolate, caramel drizzle, Ferrero Roche, caramel tuille, biscuit crumb- remember, you eat with your eyes first.

Take your pick & choose your easy!

Try these mini chocolate caramel tartlets. They’re easy, delicious, ridiculously easy & will be snaffled up by anyone who loves a rich, caramel chocolate indulgence!

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Chocolate Caramel Tarts

(Serves 12 Prep 15 Mins)

You Will Need:

• Sweet Tartlet Shells – 12 pre-baked tartlet shells (about 4cm in diameter), available at most grocery or baking stores but definitely available at super IGAs here in Australia. Choose a buttery, slightly sweet variety, not the savoury ones.
• Caramel Top ‘n’ Fill – 1 can (about 395g) of Nestle Caramel Top ‘n’ Fill, a ready-made caramel filling often found in the baking aisle. This thick caramel is ideal for easy, no-cook desserts. Alternatively any dulce de leche.
• Dark Chocolate Melts – 150g dark chocolate melts (or dark chocolate chips), with at least 60% cocoa content for a rich, slightly bitter flavour to offset the sweetness of the caramel. You could use milk chocolate but your tarts would be very sweet.
• Designer Macadamia Nuts – 12 whole macadamia nuts- I used designer coconut roasted Macadamias to top each tartlet for a decorative finish. You could use a Ferrero Roche chocolate ball.

Instructions:

1. Warm the Caramel: Place the unopened can of Caramel Top ‘n’ Fill in a pot of boiling water, ensuring the water level is high enough to partially cover the can. Allow the can to sit in the boiling water for about 5-10 minutes to soften the caramel, making it easier to spoon into the tartlet shells. Carefully remove the can with tongs and set aside to cool slightly before opening.
2. Prepare the Tartlet Shells: Arrange the tartlet shells on a flat surface, such as a baking tray or platter, to keep them steady while filling. This will also make it easier to transport them once they’re assembled.
3. Fill with Caramel: Open the can of caramel and use a small spoon to scoop it into each tartlet shell. Fill each shell about halfway, giving a generous layer of caramel without overfilling, as this will leave room for the chocolate topping.
4. Melt the Chocolate: Place the chocolate melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each session, until the chocolate is completely smooth and melted. This gradual melting process ensures the chocolate remains silky and doesn’t burn.
5. Top with Chocolate: Using a spoon, carefully drizzle the melted chocolate over each tartlet to fully cover the caramel layer. Gently spread the chocolate to the edges of the tartlet for a neat, even finish.
6. Add Garnishes: While the chocolate is still soft, place a single macadamia nut in the centre of each tartlet for a decorative touch. For that extra, drizzle a bit more melted chocolate in a zig-zag pattern over the top of the tartlet, creating a beautiful finish.
7. Set and Serve: Allow the chocolate to set at room temperature, or chill the tartlets in the refrigerator for a few minutes to firm up. Once set, arrange them on a serving platter or board and enjoy this rich, elegant treat!

Enjoy!

Helpful Hints

• If you place the can of top ‘n’ fill in a pot of hot water, the caramel will melt to a pouring consistency, otherwise use 2 teaspoons to scoop & 1/2 fill each tartlet shell and smooth out with the back of 1 teaspoon. Pouring your filling will give you a neater finish.

• Do not heat the dulce de leche in the microwave!

• I have garnished with coconut-roasted macadamia nuts which are made by a company called Kokopod on the Sunshine Coast. They are dusted in a copper-coloured shimmer dust.

• Sweet pastry shells come in a couple of different sizes. I have used the larger ones for these bite-sized party desserts. These were purchased at IGA.

Chocolate Caramel Tarts

Recipe

(Serves 12 Prep 15 Mins)

Ingredients

• 12 Medium (40mm) sweet Tartlet shells
• 1 can Nestle Caramel Top ‘n’ fill
• 200g Dark Chocolate melts
• 12 designer Macadamia nuts

Method

1. Place the can of Caramel Top ‘n’ Fill in a pot of boiling water to warm it through.
2. Arrange the tartlet shells on a flat surface, ready for filling.
3. Spoon the caramel into each tartlet shell, filling them halfway.
4. Melt the chocolate melts in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth and fully melted.
5. Spoon the melted chocolate over each tartlet to cover the caramel.
6. Finish by garnishing with a designer macadamia nut and a drizzle of extra melted chocolate.

Serve & Enjoy!

Wine Pairing Suggestions:

Often people forget about dessert wines or pairing different wines with different ingredients. Dessert wines although often sweeter, when paired correctly enhance other flavours in the dish. For these bite-sized party desserts, these are a few options.

Tawny Port or a Madeira pairs well, enhancing the depth of the caramel without overpowering it. 

Riesling can also work, as it offers a bright acidity that complements caramel’s sweetness.

Ruby Port and Vin Santo are both excellent options, as they provide a rich, fruity contrast to the chocolate.

A dry Zinfandel or a full-bodied Cabernet Sauvignon works well, with robust fruit and spice notes that pair beautifully with dark chocolate.

Pedro Ximénez Sherry is a great match, as it has toasted nut flavours and a sweetness that rounds out the tartlets.

A Sparkling Moscato or a Prosecco could also work well if you prefer something lighter, with a refreshing, fruity finish that balances the dessert’s sweetness.