Salted caramel & chocolate tartlets


In case you couldn’t tell from all the pink, hearts and roses popping up in shops, Valentine’s Day is just around the corner – only two sleeps away in fact!

I must admit, Valentine’s Day kind of crept up on me this year – blame it on our wedding – so my window for making themed treats was pretty short. So short in fact, that I decided not to bake anything pink or heart shaped at all!

But that doesn’t mean I didn’t do some Valentine’s baking. Instead of going down the themed route, I decided I would be better off spending my time making an absolutely decadent treat that Kevin would absolutely love. That means a treat made from caramel and chocolate – that’s where these salted caramel and chocolate tartlets come in.

There’s no denying these are an incredibly decadent treat. The lightly flavoured chocolate tartlet shell is filled with a rich, dark homemade salted caramel before being topped with milk chocolate ganache and finished with a sprinkling of salt. Gooey yet firm, sweet yet salty, these tartlets really are something special.

As you can imagine this is a bit of a steppy recipe – you need to make, chill and bake the tartlet shells; prepare the caramel and fill the shells; prepare the ganache and top the tartlets; and chill the finished product for a couple of hours until set. The good news? Most of the time goes into resting, baking, or setting – the actual recipe itself is pretty simple.

I love making caramel, so had a lot of fun preparing the salted caramel filling – I love the way such basic ingredients come together to create something so flavoursome in such a short amount of time. And the way it bubbles furiously when you add the cream – beware, you need a deep pot! If you haven’t made caramel yet, be sure to give this recipe a try.

The finished tartlets are absolutely incredible – and absolutely decadent! Even Kevin, the King of all things sweet, struggled to finish his tartlet. With this in mind, try cutting each tartlet in half before serving alongside a little whipped cream – not only will this mean every plate will be licked clean, but the recipe will serve eight people!

Whether you’re single or attached, I hope you have a fabulous Valentine’s Day!



Shell – recipe adapted from My Baking Addiction

  • 1 ½ cups flour
  • ¼ cup + 1 Tbsp cocoa
  • 140g butter, softened
  • ½ cup + 2 Tbsp icing sugar
  • 2 egg yolks
  • ½ tsp vanilla

Salted Caramel – recipe adapted from Sprinklebakes

  • 1 cup sugar
  • 85g butter, cubed
  • ½ cup + 2 Tbsp cream, room temperature
  • ¼ tsp sea salt

Milk chocolate ganache

  • 200g milk chocolate
  • ½ cup cream



  1. Cream together butter and icing sugar until light and fluffy. Add egg yolks and vanilla, and mix until well combined.
  2. Add dry ingredients and mix until fully incorporated. Divide dough into four and press into greased tartlet pan. Chill for 30 minutes.
  3. Preheat oven to 175 degrees Celsius. Prick base of tartlet shells with fork. Place shells in oven and bake for 15 minutes. Place on a wire rack to cool.

Salted caramel

  1. Place sugar in a large pot and melt over medium-high heat, whisking as it melts. Cook until sugar reaches an amber colour.
  2. Add butter. Stir until melted and combined.
  3. Add cream and whisk until smooth. If lumps occur, continue to stir caramel over a low heat until lumps melt.
  4. Carefully pour caramel into prepared tartlet shells. Place in fridge to chill.

Milk chocolate ganache

  1. Place chocolate and cream in a small pot over medium heat and leave for 2-3 minutes.
  2. Slowly stir, beginning from the centre. Continue until combined, smooth and glossy.
  3. Remove from heat and allow to cool slightly. Spoon over tartlets and sprinkle with rock salt if desired.
  4. Place in fridge for 3-4 hours or until caramel is firm.

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