My younger sister moved interstate this week and as she loves chocolate I made her a little going away treat. It’s also Valentine’s Day tomorrow and what kind of day would it be without a little chocolate?!
These mini salted caramel chocolate tarts are an ideal size to satisfy any chocolate craving as they are quite rich. They incorporate two of my favourite flavours: chocolate and salted caramel. So, they are definitely a winner in my books!
I used almond meal as the main ingredient in the crust as it’s quite fine in texture and ensures the base is fairly light in comparison to the ganache.
Once processed, your crust should be crumbly and easy to mould together. The coconut oil brings the ingredients together and solidifies once placed in the freezer to prevent the crust from falling apart.
This salty yet sweet filling complements the decadent chocolate ganache. It breaks up the flavours and allows your palate to experience different tastes all in the one bite.
Once the crust has been moulded and the centre has been filled, the tarts are ready to be set! These could easily be eaten just like this but I do prefer that extra layer of decadence. After all, if you’re going to enjoy a treat you might as well go all out!
The cacao butter lends the ganache a richness and ensures the chocolate doesn’t melt quickly. If you don’t have cacao butter, you can replace it with coconut oil but it will melt quicker.
I love the rustic look of these tarts, especially the little peaks the chocolate ganache forms once decorated.
These mini tarts will keep in the fridge for up to three days in a sealed container or in the freezer for up to one week in a sealed container – just make sure you allow them time to slightly defrost before consuming.
Mini salted caramel chocolate tarts
Makes 14 mini tarts
- 1 cup almond meal
- 6 fresh medjool dates, pitted
- 2 TBSP coconut oil, extra for greasing mini tart pan
- 2 TBSP cacao powder
Salted caramel filling
- 1/2 cup almond butter
- 2 TBSP 100% pure maple syrup
- 2 TBSP coconut oil
- 1/2 tsp salt
- 1/2 cup cacao butter, softened
- 3/4 cup cacao powder
- 4 TBSP 100% pure maple syrup
- 1 tsp pure vanilla extract
- Grease 14 mini tart pans with coconut oil.
- Process all crust ingredients in a food processor for 2-3 minutes or until well combined.
- Roll into 14 even sized balls and place in the greased tart pan. Gently press down in the centre and mould into a tart shell.
- Mix salted caramel ingredients together in a bowl with a spoon until smooth.
- Place caramel filling inside tart crust and set in the freezer for 20 minutes.
- Process chocolate ganache ingredients together in a food processor for 2-3 minutes or until smooth.
- Spoon on top of caramel filling and ensure it is completely covered.
- Set in the freezer for a further 20 minutes or until hardened.
- Remove mini tarts from pan by running a knife around the edge of each tart and using the same knife to pop the tart out from the bottom. Enjoy!
Note: we enjoyed these mini tarts with dairy free ice cream!
Happy Valentine’s Day to you all for tomorrow, I hope you indulge in a healthy chocolate treat!