Wonderful Tartettes Caramel & Chocolate

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When you go crack a tart, you will first feel the taste of caramel quite pronounced then happens that of chocolate.

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]


  • 90 ml (6 tablespoons) cream 35%
  • 170 g (6 oz) dark chocolate or milk, chopped
  • 14 pecans, grilled (optional)


  • 250 ml (1 cup) unbleached all-purpose flour
  • ¼ cup (60 mL) pecans, toasted
  • 15 ml (1 tablespoon) sugar
  • A pinch of salt
  • ¼ cup (60 mL) cold unsalted butter, diced
  • 3 tbsp (45 mL) ice water


  • ¼ cup (60 mL) water
  • 250 ml (1 cup) sugar
  • 125 ml (½ cup) of hot 35% cream

Preparation Method


  1. In the food processor, combine flour, pecans, sugar and salt until the pecans are reduced to powder.
  2. Add the butter and mix until the preparation has a sandy texture.
  3. Add the water and mix again until the dough just begins to form.
  4. Add water as needed. Remove the paste from the robot and form a disc.
  5. Wrap with plastic wrap and refrigerate 30 minutes.
  6. Place the rack in the center of the oven. Preheat the oven to 200 ° C (400 ° F).
  7. On a floured work surface, lower the dough finely. Using a 9 cm (3 ½ “) round cutter, cut 14 circles.
  8. Using thumbs, cast 14 3/3-inch (7.8 x 2 cm) aluminum tart molds. Using a fork, prick the bottom of the racks. Place on a baking sheet and bake for about 18 minutes or until crust is golden brown. Let cool.


  1. In a saucepan, bring water and sugar to a boil. Cook without stirring until golden in color.
  2. Remove the cream from the heat. Beware of splashing. Bring back to boil.
  3. Let cool for 5 minutes. Divide into the tarts, about 15 ml (1 tbsp) each. Allow to cool.


  1. In a small saucepan, bring the cream to a boil. Remove from fire.
  2. Add the chocolate and stir with a whisk until the ganache is homogeneous.
  3. Divide into the tarts on the caramel, about 15 ml (1 tbsp) each.
  4. Garnish with half-peanut. Allow to cool completely to room temperature or refrigerate if time presses. Store at room temperature.



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