Holiday Dessert Recipe: Chocolate Sea Salt Caramel Tarts!

December 6, 2017

 

 

Who doesn’t love a good holiday dessert recipe? And these Chocolate Sea Salt Caramel Tarts are so good, you’ll want to make them all year round (drool).

 

 

Makes 4-6 small tarts, or one large tart

 

Ingredients:

 

Graham cracker crust:

2 cups graham crumbs*

1/2 tsp cinnamon (optional)

½ cup butter (melted)

 

Caramel:

260g Kerr’s Creamy Caramels** (2 packages, or approximately 34 pieces)

1 cup water

Pinch of sea salt

 

Chocolate Ganache:

200g good quality dark chocolate (chopped)

¾ cup heavy cream

1 tsp finely ground espresso powder (optional)

 

 

Instructions:

 

Making the crust:

  1. In a bowl stir together graham crumbs and cinnamon.

  2. Add melted butter and combine.

  3. Press mixture into prepared tart trays

  4. Bake at 350℉ or until golden brown (approximately 10-12 minutes)

  5. Let cool before filling

 

Making the caramel:

  1. Place the Creamy Caramels (or Toffee) in a medium sized heavy-bottomed pan. 

  2. Pour water over the caramels and cook on a low heat, stirring regularly as the caramels melt.

  3. Once caramels melt into the water, bring the caramel to a boil.

  4. Add sea salt and stir.

  5. Remove from heat, and let cool.

 

Making the Ganache:

  1. Warm the cream in a small pot until it starts to boil.

  2. Pour the cream over the chopped chocolate. Let this sit for a few minutes before stirring with a whisk.

  3. Stir with a whisk until emulsified.

  4. Add espresso powder (is using), and stir.

  5. Let cool at room temperature.

 

Assembly:

  1. Pour a layer of caramel into the bottom of the cooled treat shell. The caramel should fill a little less than half of shell.

  2. Place in the freezer for 10 minutes.

  3. Pour the chocolate ganache over the caramel until the shell is full.

  4. Refrigerate for 2-3 hours, unit the ganache as set.

  5. Remove the tarts from the trays. 

  6. Garnish with any remaining caramel and sea salt.

*Make this recipe gluten-free by replacing the graham cracker crumbs with almond flour.

**Try using Kerr’s Toffee instead of our Creamy Caramels! The Peppermint or Coffee flavoured Kerr’s Toffee would pair nicely with the chocolate ganache! If using a flavoured Toffee we would recommend leaving out the sea salt and espresso powder.

 

These Chocolate Sea Salt Caramel Tarts are sure to become a family favourite. Try out the recipe and show us your creations on social media: we’re @KerrsCandy on Twitter, Facebook, and Instagram!

 

Visit www.kerrs.com/blog for more holiday dessert recipes and to view our full product range.

 

 

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