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Baileys Salted Caramel Mini Chocolate Tarts Recipe
Sweet shortcrust pastry, a layer of salted caramel, creamy Baileys and chocolate ganache, finished with a sprinkle of salt.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
French
Diet:
Vegetarian
Servings:
12
tartlets
Author:
Emily Leary
Equipment
Weighing scales
Nonstick baking sheet
Spoon
Large mixing bowl
Whisk
Ingredients
12
sweet shortcrust pastry cases
250
g
salted caramel sauce
150
g
dark chocolate (bittersweet)
200
ml
double cream (heavy cream)
100
ml
Baileys Original Irish Cream
1
pinch
sea salt flakes
Metric
-
Ounces
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:
369
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
25
mg
|
Sodium:
343
mg
|
Potassium:
146
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
259
IU
|
Vitamin C:
1
mg
|
Calcium:
49
mg
|
Iron:
2
mg
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