Chocolate-Caramel Tarts


1/2 cup sugar
1/4 cup water
1 teaspoon corn syrup
1-1/3 cups heavy cream, divided
8 ounces semisweet chocolate, roughly chopped
1 egg, beaten
1/2 teaspoon vanilla extract
24 Cookie Tart Shells
Garnishes: whipped cream; red currants, cranberries, or sliced kumquats; gold flakes (optional)


In a heavy saucepan over high heat, combine sugar, water, and corn syrup and boil, stirring, until sugar dissolves. Cook until light amber in color, about 5 minutes. Remove from heat and whisk in ⅓ cup cream. Let cool and thicken, stirring occasionally. In a double boiler over medium heat, combine chocolate and 1 cup cream, stirring until chocolate has melted and is smooth. Stir in egg and vanilla and cook, stirring, until mixture thickens, about 2 minutes. Remove from heat and let cool to room temperature.

Fill each tart shell with 1 teaspoon caramel, then fill with chocolate. Refrigerate until set, about 1 hour. Place a teaspoon of whipped cream and a red currant (or other berry) on top and sprinkle with gold flakes if desired.

Cookie Tart Shells


2 dozen tarts

Preparation Time

60 Minutes

Total Time

150 Minutes

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