These Baileys salted caramel mini chocolate tarts are stunningly delicious.
Sweet shortcrust pastry, a layer of salted caramel, topped with creamy Baileys and chocolate ganache, and finished with a sprinkle of sea salt to bring out the flavour.
Here's the speedy, cheaty, 6-ingredient recipe.
Ingredients
- 12 sweet shortcrust pastry cases
- 250 g (¾ cup) salted caramel sauce
- 150 g (5.5 oz) dark chocolate (bittersweet)
- 200 ml (½+⅓ cup) double cream (heavy cream)
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 1 pinch sea salt flakes
Instructions
Lay the pastry cases out on a tray.
Spread a rounded teaspoon of salted caramel onto the base of each pastry case. Place in the fridge while you make the ganache.
Melt the dark chocolate in a large heatproof bowl, leave to cool to room temp.
Pour in the cream and Baileys.
Whisk! At first it might look a little dull and granular.
Keep whisking until you get a thick, glossy ganache.
Spoon the ganache into the pastry cases, swirling gently to the edges.
Place in the fridge for a couple of hours, or the freezer for 30 minutes to set.
Sprinkle with a little sea salt to serve.
Enjoy!
Some tips and tricks for making the perfect chocolate tart.
Why didn't my chocolate tart set?
This is usually a result of it not having been in the fridge for long enough, a couple of hours will usually do the trick, but fridge temperatures vary significantly so leave it overnight and it should set.
Do chocolate tarts need to be refrigerated?
Yes, as it contains dairy products it should always be kept in the refrigerator and eaten within 3 days of making.
Can you freeze chocolate tarts?
Yes, you can. Pop them in the freezer to set them if you're in a hurry, or keep them frozen for up to 3 months.
If you're going to store them in the freezer then make sure to put them in a single layer and in an airtight container so they don't get freezer burn.
Defrost in the fridge overnight.
What goes well with a chocolate tart?
As these tarts are the perfect mix of salty and sweet combined with wonderfully rich chocolate I would recommend serving them on their own, but if you want to add just a touch more luxury a little whipped cream on the side of the plate couldn't hurt.
Can I make chocolate tarts ahead of time?
Yes, making the tarts a day before and keeping them in the fridge will be absolutely fine. Store them in a single layer and in an airtight container. Remember not to leave them out of the fridge for more than two hours if transporting them somewhere.
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Baileys Salted Caramel Mini Chocolate Tarts
Ingredients
- 12 sweet shortcrust pastry cases
- 250 g (¾ cup) salted caramel sauce
- 150 g (5.5 oz) dark chocolate (bittersweet)
- 200 ml (½+⅓ cup) double cream (heavy cream)
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 1 pinch sea salt flakes
Instructions
- Spread a rounded teaspoon of salted caramel onto the base of each pastry case. Place in the fridge while you make the ganache.
- Melt the dark chocolate in a large heatproof bowl, leave to cool to room temp.
- Pour in the cream and Baileys and whisk until you get a thick, glossy ganache.
- Spoon the ganache into the pastry cases until full, shaking the cases gently to level off.
- Place in the fridge for a couple of hours, or the freezer for 30 minutes to set.
- Sprinkle with a little sea salt to serve.
Video
Notes
Nutrition
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Janet says
Can these tartlets be made the day before? They look absolutely delicious !!
Emily Leary says
Yep, just pop them in the fridge :)
Alison says
Would the ingredients amount/method have to be changed if the baileys wasn't added?
Emily Leary says
Yes, just up the cream content to replace the amount of Baileys you would have used. It doesn't have to be too exact, though - the ganache is pretty forgiving if you don't get the amounts spot on.
Lara says
Can I make these ahead of time and freeze them?
Emily Leary says
Yes! I've tested these and they stay good for ages in the freezer :)
Deserae says
Did you make the pastry tart cases, or did you buy them?
marsha timothy says
Great tarts! Simple and sounds delicious, goodjob Emily for your this post . I love it
felicia | Dish by Dish says
Hi Emily! These tarts are gorgeous!!
I'd love to include your baileys salted caramel mini chocolate tarts recipe in a chocolate dessert roundup I'm preparing for Parade Magazine.
if you're fine with it, could I use one of your photos with a link back to this original post?
Let me know, thanks!
felicia
Emily Leary says
I am so sorry I missed this. I'm sure it's too late now, but for future reference, you're welcome to use an image and link from any recipe post in a Parade round up.
Joanne T Ferguson says
What a great recipe and photo! This ticks the box for all the flavor combinations I love! Pinned and shared!
Patricia @ Grab a Plate says
Wow! These look incredible! I would just LOVE to have one (or two!) to myself. Simply beautiful!