Tartlets filled with caramel and chocolate ganache.

I added some roasted hazelnuts inside the tartlets to add some extra crunch. You can also replace it with peanuts.
Please find the caramel recipe in this link.

Chocolate and Caramel Tart


Pâte sucrée cacao (cacao shortcrust)
  •  160°C
  •  30min
  • Try to bring all the ingredients to room temperature 30 minutes before starting.
  • Cream the butter with icing sugar.
  • Add almond powder, salt and eggs and mix until well combined.
  • Add the flour and cocoa powder.
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 4 hours.
  • Spread the dough with a rolling pin and put it in the tartlets molds.
  • Freeze the unbaked tartlets for at least 30 minutes.
  • Bake the frozen tartlets in a preheated oven at 160°C for 30 minutes.
Chocolate ganache
  • Bring the double cream to a boil.
  • Add honey.
  • Melt the dark and milk chocolate.
  • Pour the boiling cream over the melted chocolates and mix well.
  • Add the butter and mix until completely melted.
  • Leave at room temperature.
Chocolate and Caramel Tart
The assembling
  • Spread 1 tsp or more of caramel in the buttom of the baked tartlets.
  • You can add halved roasted hazenuts to add some crunch.
  • Fill the tartlets with the chocolate ganache.
  • Decorate with some caramel and hazenuts.
Chocolate and Caramel Tart