Salted Caramel Tarts

You ‘re going to love me for these. They salted caramel tarts look super impressive but use every short cut there is. I had every intention of making my own pastry and salted caramel but then decided to cut out hours of work and go straight to the finished treat.

All you need is a few ingredients and you will be enjoying these delicious tarts in no time.


  • 200 g dark chocolate, broken into pieces
  • 100 ml pouring cream
  • one packet of Careme chocolate shortcrust pastry, defrosted
  • one can of store bought caramel filling {I used Nestle Top n’ Fill, but you could also use Dulce de Leche}
  • a generous pinch of sea salt flakes
  1. Place the chocolate pieces and the cream in a glass jug and microwave at 50% power for two minutes. Give it a stir, then repeat. Stir well until smooth and set aside.
  2. Pre heat the oven to 180 C. Cut out twelve circles of pastry to fit a muffin try. Line each muffin hole with a circle of pastry, pressing in well. Line with some baking paper and pour some baking weights into each hole, then bake for twenty minutes. Remove the weights and paper and bake for another ten minutes, or until the pastry is crisp. Set aside to cool.
  3. For the filling pour the caramel into a bowl and add the salt. Stir well until smooth.
  4. Spoon a tablespoon of filling into each pastry shell. To drizzle the chocolate ganache over the caramel it needs to be still be runny. If it has hardened microwave it on 50% for a minute to soften. Using a spoon, gently drizzle some ganache over each tart. They can go in the fridge but the ganache will harden, so they are better served straight away.

11 Thoughts

  1. Ummm to this recipe I give a huge two thumbs up!!! How yummy!!! Thank you so much for sharing this as part of our Fabulous Foodie Fridays!! I have bookmarked this and am thinking it will be perfect for a Biggest Morning Tea we are having at work later this week! xxx

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