Baileys salted caramel mini chocolate tarts

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

Equipment

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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4.86 from 14 votes

Baileys salted caramel mini chocolate tarts

Sweet shortcrust pastry, a layer of salted caramel, creamy Baileys and chocolate ganache, finished with a sprinkle of salt.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Desserts and sweet treats

Cuisine: French

Keyword: Baileys, caramel, chocolate, chocolate tart, dessert, salted caramel, tart, tarts

Servings: 12 tartlets

Calories: 369kcal

Author: Emily Leary

Ingredients

• 12 sweet shortcrust pastry cases
• 250 g (8.8 oz) salted caramel sauce
• 150 g (5.3 oz) dark chocolate
• 200 ml (6.8 floz) double cream
• 100 ml (3.4 floz) Baileys Original Irish Cream
• 1 pinch sea salt flakes

Equipment

• Weighing scales
• Baking sheet
• Spoon
• Mixing bowl
• Whisk

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

You might not need all of the salted caramel and ganache, depending on the size of your pastry cases.

Nutrition

Calories: 369kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 343mg | Potassium: 146mg | Fiber: 2g | Sugar: 24g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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