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Mini Salted Caramel Chocolate Tarts

Mini Salted Caramel Chocolate Tarts That Wow Every Time

These Mini Salted Caramel Chocolate Tarts mix gingerbread cups with caramel and chocolate for a delightful dessert experience.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 2 hours 42 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cookie Cups
  • 1 cup Unbleached All-Purpose Flour Can be substituted with gluten-free flour
  • 1/2 teaspoon Kosher Salt Sea salt can be an excellent substitute
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cardamom
  • 1/4 teaspoon Ground White Pepper
  • 1/2 cup Unsalted Butter Use vegan butter for a plant-based version
  • 1/2 cup Brown Sugar
  • 1/4 cup Honey
  • 1/4 cup Molasses Maple syrup can be a substitute
For the Salted Caramel
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/4 cup Light Corn Syrup Honey or agave syrup can be used instead
  • 1/2 cup Heavy Cream Coconut cream for dairy-free option
  • 2 tablespoons Unsalted Butter Non-dairy butter alternative works well
For the Chocolate Ganache
  • 8 ounces Bittersweet Chocolate Milk chocolate can be used for a sweeter taste
  • 2 tablespoons Light Corn Syrup Optional for better texture
For Serving
  • 1 teaspoon Flaky Sea Salt Sprinkle for salty-sweet contrast

Equipment

  • Mixing bowls
  • Muffin tins
  • Saucepan
  • cookie cutter

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, ginger, cinnamon, cardamom, white pepper, and salt. Cream butter with brown sugar until fluffy. Add honey and molasses, then mix in dry ingredients. Chill dough for at least 1 hour.
  2. Preheat oven to 350°F (175°C). Roll out chilled dough and cut out shapes. Press into greased muffin tins. Bake for 10 to 12 minutes until edges are golden. Cool completely.
  3. In a saucepan, boil sugar, water, and corn syrup until amber. Remove from heat and whisk in cream and butter. Pour caramel into cooled cookie cups and let set in refrigerator.
  4. Heat cream until simmering, pour over chocolate and corn syrup. Stir until smooth. Spoon ganache over caramel-filled cups.
  5. Chill tarts for 30 minutes to set ganache. Sprinkle with sea salt before serving.

Nutrition

Serving: 1tartCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Assemble tarts shortly before serving for best texture and flavor balance.

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