Salted caramel chocolate tartlets recipe

Vegan, gluten-free, wheat-free, quick & easy.

A 3 ingredient crust, filled with salted caramel sauce, a chocolate ganache and topped with a toasted meringue swirl and chocolate.

This recipe is foolproof and makes some of the richest, creamiest and most divine individual chocolate tarts!

The crust is made with only 3 ingredients and includes natural sugars. Plus, they only need baking for around 9 minutes until golden then that’s it! Delicious golden tartlet crusts ready to be filled with the silky smooth chocolate filling and salted caramel.

Preparation- 15 minutes

Baking time- 9-10 minutes

Makes- 6 mini tartlets

Level- Easy

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Ingredients for the crust

-200g of plain flour (I use gluten-free)

-125g of coconut oil (melted)

-4 tablespoons of maple syrup

Ingredients for the chocolate ganache

-400g of coconut cream (cream only)

-100g of dairy-free dark chocolate

-1 teaspoon of vanilla extract

+

-Salted caramel sauce (I use Natures charm)

–Meringue

-Dairy-free chocolate

…

To make the crust

Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.

My tartlet tins are 10cm in size each.

Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.

Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.

Allow to cool fully before filling.

To make the chocolate ganache

Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.

Gently heat until hot.

Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Spread some caramel sauce into the crust of each tartlet (optional), then fill with the chocolate ganache.

Step 4-  Pop into the fridge and allow to set. This will take around 1-2 hours.

I served my tartlets with a swirl of meringue, grated chocolate, and a chocolate square.

Store in a sealed container in the fridge, best eaten within a few days.

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