Description
Rich chocolate toffee tartlets with a crisp buttery crust, gooey toffee center, and smooth dark chocolate ganache topping. A decadent treat that’s perfect for any occasion.
Ingredients
Scale
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 3/4 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate (60-70%)
- Sea salt (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your tartlet pans or line them with parchment paper.
- In a mixing bowl, combine flour and powdered sugar. Cut in the butter until crumbly. Add egg yolk and a tablespoon of cold water, mixing until dough forms.
- Roll out the dough and cut to fit tartlet pans. Press into pans, trim excess, prick bases with a fork, and chill for 15 minutes.
- Line each tartlet shell with parchment and fill with baking weights. Blind bake for 10–12 minutes. Remove weights and bake another 5 minutes. Let cool.
- In a saucepan, heat brown sugar and 1/4 cup cream. Simmer for 4–5 minutes until thick. Remove from heat, stir in vanilla, and spoon into cooled tartlet shells.
- Heat remaining cream until just simmering, pour over chopped chocolate, and stir to form a ganache. Spoon over toffee layer and smooth the tops.
- Chill the tartlets for 1–2 hours until set. Garnish with sea salt if using, and serve chilled or at room temperature.
Notes
- Chill dough before baking to prevent shrinkage.
- Blind baking is essential for a crisp crust.
- Use high-quality chocolate for the best flavor and texture.
- Add a pinch of espresso powder to ganache for depth.
- Freeze unfilled tartlet shells for future use.
Nutrition
- Serving Size: 1 tartlet
- Calories: 420
- Sugar: 22g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
Keywords: chocolate toffee tartlets, mini tarts, chocolate dessert, caramel tart, easy tartlet recipe