Salted Caramel Chocolate Tartlets
Salted Caramel Chocolate Tartlets are an indulgent dessert of crisp cocoa pastry filled with silky salted caramel and glossy dark chocolate ganache. The Thermomix TM7 caramelises the sugar with controlled heat, melts the chocolate without burning, and mixes the pastry and filling to a velvety finish. Ideal for dinner parties or festive treats, they deliver patisserie quality with minimal effort.
About this recipe
Salted Caramel Chocolate Tartlets Thermomix TM7 are the ultimate indulgent dessert for anyone searching for chocolate tart recipes made in an all-in-one kitchen machine. These little pastry jewels pair a crisp cocoa-and-icing-sugar shell with a molten golden caramel and a glossy dark chocolate ganache made from double cream and butter. The magic of this dessert lies in the contrast: bittersweet 70% dark chocolate against caramel made deeply flavourful with flaky sea salt. Where a classic patisserie version demands a candy thermometer and constant stirring, the TM7 caramelises the light sugar with controlled heat so it turns amber without a hint of burning, then melts the chocolate gently in the same bowl. The result is a silky, restaurant-quality filling with none of the stress. Serve these tartlets at a dinner party, a festive Christmas table, or as an elegant weekend treat with coffee. They are the kind of dessert that looks elaborate yet comes together conveniently, leaving you free to enjoy your guests.
Preparation tips
- Chill the cocoa pastry thoroughly before lining the tartlet tins, as the butter needs to be firm to prevent shrinkage during baking. Blind bake the shells until deeply golden so they stay crisp under the moist caramel filling.
- Warm the double cream slightly before pouring it over the dark chocolate for the ganache; this helps the chocolate melt evenly into a glossy mixture without splitting. Stir the sea salt in at the end to keep its crunch.
- The tartlets keep well for two days in an airtight box in the fridge. For a firmer bite, serve them chilled; for a softer, gooier caramel, let them stand at room temperature for half an hour first.
Recipe variations
- Make a lactose-free version by replacing the double cream with oat-based whipping cream and the unsalted butter with a plant-based baking block. The dark chocolate ganache remains silky and the salted caramel flavour stays intact.
- For a festive twist, add a pinch of smoked salt and a light dusting of cocoa powder just before serving, or crown each tartlet with a roasted hazelnut. A splash of orange zest in the caramel gives a seasonal Christmas character.
Why this recipe works
Achieving the glossy finish and smooth texture of professional patisseries can be elusive at home, particularly with temperamental caramel. With the Thermomix TM7, you eliminate the guesswork, ensuring your salted caramel is flawlessly smooth and your chocolate ganache shines every single time. This intelligent appliance offers precise temperature control, allowing you to create stunning tartlets with restaurant-standard results without the usual stress. Impress your guests with a dessert that looks as exquisite as it tastes, all whilst enjoying the ease of a truly foolproof process.
Thermomix TM7 Benefits
- Caramelising the light sugar with precise heat control, the Thermomix turns it into golden salted caramel without any burning. [Precision Control]
- Gentle melting of the dark chocolate and butter in the TM7 yields a glossy ganache free from scorched lumps. [Multi-Function]
- The TM7 mixes the cocoa powder, icing sugar and butter into an even pastry dough in seconds, with no uneven pockets. [Multi-Function]
- Weighing the double cream and sugar directly in the mixing bowl saves you from juggling separate scales and bowls. [Built-in Scale]
- Whipping the chilled cream for the topping gives the Thermomix tartlets a light, airy finish every single time. [Time Savings]
Ingredients
- plain flour
- cocoa powder
- unsalted butter
- icing sugar
- large egg
- light brown sugar
- unsalted butter
- double cream
- fine sea salt
- dark chocolate