Chocolate Tarts with Salted Caramel

Cake Layer Overview:

Cake Base:
Cocoa Pâte Sablée 30 minutes
Crunch:
Hazelnut Praliné with Nutella 20 minutes
Creamy Elements:
Salted Caramel Crémeux Spirals 30 minutes Chocolate Frangipane with Hazelnut 15 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Caramel, Hazelnut, Milk/Dark Chocolate

Categories: Seasonal, Tarts

Yield & Time:

Servings / Yield: 8 tarts

Total Active Working Time: 1 hour & 35 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

These chocolate tarts with salted caramel are beyooond delicious! The strong chocolate flavor combined with salted caramel makes you want to dig in right away. Mmmm, the sweet with the salty!

I promise you won’t regret making these small tarts. If anything, be careful not to eat them all before the guests arrive – that’s how good they are!

Happy baking <

Day 1

Salted Caramel Crémeux Spirals:

  • 0.75 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
  • 130 g caramel chocolate (I use Callebaut Gold 30.4%)
  • 40 g egg yolks (approx. 2 medium egg yolks)
  • 10 g caster sugar
  • 160 ml heavy cream (min. 35%)
  • 1 tsp sea salt
  1. Soak the gelatin in cold water for 5–10 minutes.
  2. Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and set it aside in a bowl.
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