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.

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22 Comments

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

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

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

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

  5. These are impressive! What an incredible flavor combo! Xx

  6. Sam

    Thanks Hannah, nothing new, but soo irresistible 🙂

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

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

  9. Pingback: My 10 top egg recipes for world egg day | Drizzle and Dip

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

  11. 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?

  12. Sam

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

  13. Should it be half the quantities of the ganache?

  14. Sam

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

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