Ava McKenney
If you’re a fan of decadent desserts that combine a buttery crust, gooey caramel, and velvety chocolate, then these Mini Pecan Chocolate Caramel Tarts are going to steal your heart! Perfectly portioned for individual servings, these tarts are an elegant yet surprisingly simple dessert that will impress guests or satisfy your sweet tooth on any cozy evening. Let’s dive in!
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour – The base of the crust, providing structure and a tender bite. Quick tip: Sift the flour to avoid lumps.
- 1/2 cup unsalted butter, cold and cubed – Keeps the crust flaky and rich. Freeze it for 10 minutes before using!
- 1/4 cup granulated sugar – Adds just the right amount of sweetness.
- 1 large egg yolk – Helps bind the dough together.
For the Caramel Layer:
- 1 cup granulated sugar – For that rich caramel base. Use a heavy-bottomed saucepan for even melting.
- 1/2 cup heavy cream – Adds creaminess to the caramel. Warm it slightly to prevent curdling.
- 1/4 cup unsalted butter – Gives the caramel a silky finish.
For the Chocolate Ganache:
- 1/2 cup heavy cream – The foundation of the ganache, making it smooth and creamy.
- 3/4 cup semi-sweet chocolate chips – Use high-quality chocolate for the best flavor.
- 1/2 teaspoon vanilla extract – Enhances the chocolate flavor.
For Topping:
- 1/2 cup chopped pecans – Toast them for a nutty, aromatic finish.
- Sea salt flakes (optional) – Adds a touch of sophistication with a salty-sweet contrast.
How to Make Mini Pecan Chocolate Caramel Tarts
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and sugar. Add cold butter cubes and work them in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and mix until the dough comes together. Wrap the dough in plastic wrap and chill for 20 minutes.
- Roll out the dough on a floured surface and cut circles to fit your mini tart pans. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork to prevent puffing.
- Bake for 10–12 minutes or until golden. Let them cool completely.
Step 2: Make the Caramel
- In a heavy saucepan, melt the sugar over medium heat, stirring constantly until it turns amber.
- Carefully add the heavy cream (it may bubble up) and whisk until smooth.
- Stir in the butter and let the caramel cool slightly before pouring it into the baked tart shells. Fill each shell halfway and allow the caramel to set.
Step 3: Prepare the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
- Stir in vanilla extract for an extra flavor boost.
Step 4: Assemble the Tarts
- Pour the ganache over the caramel layer in each tart, filling to the top.
- Sprinkle chopped pecans over the ganache and add a pinch of sea salt, if desired.
- Chill the tarts for 1–2 hours to set before serving.
Storing Information
These mini tarts can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months—just thaw them in the fridge before serving.
Frequently Asked Questions
Can I make these tarts ahead of time?
Yes! You can prepare the crust and caramel layer a day in advance and assemble the ganache and toppings the next day.
What can I use instead of pecans?
Walnuts, almonds, or even hazelnuts are great substitutes. Toast them for extra flavor!
How do I prevent the caramel from burning?
Use medium heat and stir constantly. As soon as the sugar melts and turns amber, quickly remove it from heat.
Can I make a larger version of this tart?
Absolutely! Use a single 9-inch tart pan and follow the same steps, adjusting the baking time for the crust to about 15 minutes.
What if I don’t have mini tart pans?
You can use a muffin tin lined with parchment paper or cupcake liners as an alternative.
Can I use milk chocolate instead of semi-sweet?
Of course! Just note that milk chocolate will make the tarts slightly sweeter.
How do I toast pecans?
Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring occasionally, until fragrant.
I hope you fall in love with these Mini Pecan Chocolate Caramel Tarts as much as I did! They’re indulgent, gorgeous, and so satisfying. Whether you’re making them for a special occasion or just to treat yourself, they’re sure to impress. Don’t forget to share this recipe on Facebook using the buttons below or save it on Pinterest to try later. Happy baking!