salted caramel and chocolate tart

by Sam on April 1, 2012

salted caramel and chocolate tart

Combine a luxurious chocolate ganache with an irresistible salted caramel layer in an almond shortbread crust tart case to create a very decadent and totally delicious dessert.

I had some left over ganache from the extraordinary chocolate tart I made a while ago with Valrhona chocolate, and a jar of my all-time-most-favourite treat – salted caramel, so decided to make this combination in a tartlet. I am convinced this combination makes one of the best ever desserts.

Make a batch of the almond shortbread pastry and line as many mini tart moulds as you can or need. You should get about 8 – 10 out of one batch. Whatever’s leftover can be made into cookies.

Spoon about a tablespoon of salted caramel into the cooked and cooled pastry cases and fill with the  chocolate ganache.

totally decadent and utterly irresistible

Set at room temperature or in the fridge until you are ready to serve / devour this. It can be stored for days in advance but it is better to take it out of the fridge and bring it back to room temperature before you serve it so that the chocolate softens and the caramel oozes out.

I decorated the tartlets with a dusting of cocoa powder and chocolate curls.

amongst my all time favourite desserts

 

PS: I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

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Leave a Comment

{ 21 comments… read them below or add one }

Willow April 1, 2012 at 10:03 pm

Oooh – chocolate and caramel together is probably one of my favorite combinations. Beautiful photos, too! Love love love.

Kimberley April 1, 2012 at 10:12 pm

Stunning photos as per usual!! :)

nina April 2, 2012 at 8:01 am

Stunning, stunning work Sam!That last photo has a droolfactor of note!

Sam April 2, 2012 at 8:55 pm

Thank you Nina :-)

Ela April 3, 2012 at 1:58 am

Wooohooo!!!! What could be better than caramel and chocolate in one dessert. Drooling!

Denise April 3, 2012 at 10:49 pm

Salted caramel and chocolate? You can count me in! Especially after that drizzling caramel in the pictures, mmmmmmmmm, can you bring me some please?;)

Charissa April 4, 2012 at 12:43 am

Wow, this looks deliciously evil…and your pictures are just incredible!

Hannah April 4, 2012 at 8:53 am

These are impressive! What an incredible flavor combo! Xx

Sam April 4, 2012 at 9:48 am

Thanks Hannah, nothing new, but soo irresistible :-)

Sam April 4, 2012 at 9:50 am

Thanks so much Charissa :-) (I try)

Live to Eat April 4, 2012 at 12:00 pm

Oh my god, that looks amazing. That oozing caramel… YUM! Next season I’ll trade you some granadillas for one of those. x

Sam April 4, 2012 at 12:37 pm

Bern, you are so on like a….um tart. :-)

Thekla Salmon April 11, 2012 at 4:00 pm

Such a great idea!!! I just have to buy myself some mini tart moulds now! Your styling and photography is breath taking!

Sam April 11, 2012 at 5:06 pm

Thanks Thekla – all I can say is I try :-)

Zirkie April 12, 2012 at 4:22 pm

O my word!! It looks delicious!

Inxvdh November 19, 2012 at 2:08 pm

Hi Sam
Where can I find salted caramel?

Inxvdh November 19, 2012 at 2:10 pm

Nevermind, I see the recipe link for the salted caramen, thanks Sam.

Lesley September 28, 2013 at 10:04 am

Hi, I’m making a large tart instead of a few smaller ones as I didn’t have the small molds, I’ve made the salted caramel, couldn’t stop tasting it just to make sure it was right! Gorgeous! If I’m topping it with the chocolate ganache should I make a the full amount you made for your extraordinary chocolate torte or half quantities?

Sam September 28, 2013 at 11:35 am

Awesome Lesley – enjoy and let me know how it goes.
Sam

Lesley September 28, 2013 at 12:47 pm

Should it be half the quantities of the ganache?

Sam September 29, 2013 at 6:40 pm

The recipe for ganache for the extraordinary chocolate tart is the quantity for 1 x large tart

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