Salted Caramel Chocolate Tarts

Salted Caramel Chocolate Tarts


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These chocolate tarts have a rich homemade chocolate ganache with a sweet and salty caramel filling. Serve these tarts with some of our other no bake delights!

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Chicago, IL

Time needed

30 min preparation

Serving Size / Yield

20 servings


  • Cooking spray
  • 1/2 cup brown sugar
  • 4 cups granulated sugar
  • 1/2 cup corn syrup
  • 1 teaspoon sea salt
  • 2 cups semisweet chocolate chips
  • 3 sticks butter
  • 2 cups heavy cream, divided
  • 1/4 cup creme fraiche
  • 3 cups graham cracker crumbs

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Spray a muffin pan with cooking spray. In a microwaveable bowl, melt 1 1/2 sticks of butter in 10 second increments. Whisk in 1/2 cup brown sugar until everything is combined and there are no clumps. Stir in the graham cracker crumbs. Press the crust mixture into the bottoms of the muffin holes in the tin. Refrigerate the crusts while you are making the caramel and chocolate ganache.

In a saucepan, heat the granulated sugar and corn syrup over medium heat with 1 cup of water. Keep cooking and stirring for about 10 minutes until it turns a dark caramel color. Whisk in the remaining butter and when the butter has melted add in the creme freiche and heavy cream. Sprinkle in the sea salt and stir until bubbling. Pour the caramel into the muffin shells and then return to the refrigerator.

In another bowl, microwave the chocolate and remaining butter in 10 second increments until completely melted. Stir in the heavy cream and pour the chocolate sauce over the caramel tarts. Sprinkle sea salt on top and refrigerate until set.

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