Chocolate Caramel Tarts with Coarse Sea Salt

A light pastry case filled with a rich chocolate caramel.


Serves 12

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Cook's NoteTo bake blind, place a disc of baking parchment or a paper cake case into each pastry-lined cup and add ceramic baking beans. Baking blind partially cooks the pastry before the filling is added which sets the shape and ensures the pastry cooks thoroughly.
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For the pastry:

  • 125g butter, chilled and cut into small cubes
  • 250g self-rising flour
  • 125g caster sugar
  • 1 egg, beaten

For the chocolate caramel filling:

  • 100g sugar
  • 50ml water
  • 100ml double cream
  • 150g dark chocolate, chopped
  • 25g butter
  • Pinch of coarse sea salt


To make the pastry:

Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Rub the butter into the flour and stir in the sugar. Add the beaten egg and bring the pastry dough together into a ball, wrap in cling film and place in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and roll out to 5mm thickness. Cut circles out of the dough using a 78-80mm cookie cutter and press them into the bun tray cups. Bake blind in the oven for 15 to 20 minutes until golden brown.

Remove the baked pastry cases from the tray and allow to cool.

To make the chocolate caramel filling:

Mix the sugar with the water in a saucepan, bring the mixture to a boil and allow to caramelise to a golden brown colour. In a separate pan, heat the cream to boiling point and gradually add to the caramel a little at a time, taking care to avoid over-cooking.

Add the chocolate to the caramel, stirring constantly. When the chocolate has melted add the butter and continue to stir until the mixture is completely combined.

Pour the filling into the pastry cases and allow to cool. Garnish with coarse sea salt.