Chocolate Caramel Tarts
Serves: 4
Since the caramel hardens quickly, don't prepare it until the tart shells are ready for filling. This recipe makes 4 individual sized tarts. To make one large tart, double this recipe.
  • Tart Shells:
  • ½ cup unsalted butter, slightly melted
  • 1.5 tablespoons sugar
  • ⅛ teaspoon salt
  • ¾ cups all purpose flour
  • ¼ cup cocoa
  • Caramel Filling:
  • ½ can sweetened condensed milk
  • ¼ cup brown sugar
  • 3 tablespoons butter, unsalted
  • 1 tablespoon dark corn syrup
  • ½ tsp vanilla
  • Ganache Topping:
  • ½ cup milk chocolate chips
  • ½ cup heavy cream (35%)
  • 1 tablespoon butter, unsalted
  1. Tart shells: Mix all ingredients in a bowl. Stir well with spoon to mix. Place tart batter into 4 individual-sized tart shells sprayed with non-stick cooking spray. Place tart shells in fridge for 30 minutes. Preheat oven to 350F. Remove tart shells from fridge and prick each with a fork several times. Bake for 20 minutes. Remove from oven and let cool before filling.
  2. Caramel Filling: Place all ingredients in a pot and set on stove on medium-high heat. Stirring constantly (this burns really easily), bring mixture to a boil and continue stirring while it boils for 5 minutes. Remove from heat and immediately pour into tart shells.
  3. Ganache Topping: Place chocolate chips in a medium bowl. In a pot, bring heavy cream to a boil and immediately pour over chocolate chips. Let stand 5 minutes. After 5 minutes, add the butter and stir until well mixed. Pour ganache evenly over the 4 tarts.
  4. Store in refrigerator.
Recipe by Moms & Munchkins at