Oct 17, 2018

Chocolate and Caramel Tiny Tarts | #choctoberfest

These chocolate and caramel tiny tarts are prepared in little Mason jar lids, which makes them so much fun to serve. They are like little truffle candy bars that you can eat with a spoon.

Chocolate and Caramel Tiny Tarts

These chocolate and caramel tiny tarts are super easy to make, and because they are so small, it's easy to exercise portion control... well... maybe not.... I may have had two in one sitting....

When chocolate and caramel get married, I have a really hard time resisting.

To make these tiny tarts, you bake little tiny Graham cracker crusts in Mason jar lids, and then fill them with an easy to make truffle mixture.

Next, you just chill the tartlets and top them with caramel sauce before serving. I added a raspberry just for fun but I think a bit of flaked sea salt would be wonderful too.


Chocolate and Caramel Tiny Tarts in Mason jar lids

You can serve these by pushing the bottoms of the Mason jar lids out and place them on a plate, or you can leave them in the lids for serving. I like serving them in the lids so your guests can pick them up and scrape out all of the chocolaty deliciousness.

I have a set of cute demitasse spoons that I like to use for serving small desserts too (I also have tiny forks and knives... they're great for serving appetizers, and I can't resist cuteness).

My grandkids also love the the tiny spoons. Whenever I make them root beer floats (which regularly appear at my house at any time of day because I want to be their favorite grandma), I always ask if they'd like a regular spoon or a tiny spoon, and they always choose "tiny." I suspect they like the spoons because it makes the root beer float last longer.


Chocolate Tiny Tarts in Mason jar lids covered in caramel



This is my second year participating in #Choctoberfest, hosted by Allison of The PinterTest Kitchen.

We are giving away a $400 prize package, including an Instant Pot! If you don't have one, you'll definitely need to enter to win. Visit this post and scroll down to enter. There are three days left! Plus there's a cake decorating kit, lots of sugar, sprinkles, and chocolate!

This recipe makes four tiny tarts, but can be easily doubled, tripled, or more for a dinner party or bridal shower.

To make the Graham cracker crust, I used one of my absolute favorite appliances, a mini food processor. You don't need one, but you will absolutely find having one is so convenient, and it's so much easier to clean than a full-sized food processor.

This recipe was inspired by the book Dessert for Two by Christina Lane. She has lots of recipes for desserts prepared in Mason jar lids. I took major liberties with her recipe, but I definitely recommend the book.

tart, chocolate, caramel
dessert, tarts, chocolate, caramel
American
Yield: 4 servings
√Chocolate Tiny Tarts in Mason jar lids covered in caramel with a raspberry

Chocolate and Caramel Tiny Tarts

ingredients


  • 4 Graham cracker sheets, broken into pieces
  • 2 teaspoons granulated sugar
  • 2 1/2 tablespoons melted butter
  • 1 cup finely chopped semisweet chocolate 
  • 1/2 cup heavy cream
  • 4 teaspoons caramel sauce

instructions


  1. Place four slightly less than 3 inch Mason jar lids on a baking sheet with the rubber part facing down. Heat the oven to 350 degrees F. 
  2. In a food processor, pulse the the Graham crackers and sugar for about 30 seconds. Add the melted butter and pulse until combined. Divide the Graham cracker mixture among the Mason jar lids, and tamp down with a spoon or shot glass. Make sure the mixture also comes up the side of the lids. 
  3. Bake the Graham cracker crusts for 10 minutes. Remove from the oven and cool completely on a wire rack. 
  4. Place the chopped chocolate in a heat proof bowl. Heat the cream to a simmer, and pour it over the chocolate. Let sit for 3 minutes, and then stir vigorously until smooth. Divide the chocolate mixture among the crusts. Chill in the refrigerator for about an hour. 
  5. About an hour before serving, remove the tarts from the refrigerator. Drizzle the caramel over the chocolate, top with fruit or flaked sea salt, and serve. 


2 comments:

  1. I am wordless. These might be the cutest desserts ever to roam the earth. Desserts don't roam? well, they should

    adorable. portable, cute as ever!

    ReplyDelete
    Replies
    1. These could roam if you held one in your hand... because the ARE portable! xoxo

      Delete

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