Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

Advertisement

Ingredients

For the Chocolate Tart Dough
For the Caramel Filling
For the Chocolate Ganache Glaze

Directions

Instructions Checklist
  • Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.

    Advertisement
  • Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.

  • Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)

  • Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.

  • Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

Variations

On "Martha Bakes," Martha doubled this recipe to make one 9-inch round tart and six 4 1/2-inch round tarts (with 1 cup caramel sauce left over). Alternatively, you could double the chocolate tart dough and make twelve 3 3/4-inch tarts. Martha also used parchment and dried lentils when baking the shells, and she topped her tarts with fleur de sel.

Reviews (8)

108 Ratings
  • 5 star values: 26
  • 4 star values: 43
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 4
Rating: 4 stars
07/02/2014
Made this today but substituted the bittersweet chocolate with chilli chocolate! And some other stuff that I didn't have like creme fraiche and corn syrup, but it turned out amazing! I've linked to your recipe in my blog http://www.cantcookwillcook.com/chilli-chocolate-caramel-tarts/
Rating: Unrated
08/28/2013
I love this recipe; it is awesome! For those worried about using plastic for baking the tart shell: Don't use plastic. Do what I do, and use foil or parchment paper ;-)
Rating: Unrated
09/21/2012
OMG Martha! this is one of the best desserts i've ever made !! really THANK YOU :) :)
Advertisement
Rating: Unrated
08/21/2012
i have made this recipe numerous times and everyone loves it! would not change a thing. and yes plastic wrap in the oven.. the temp is low enuf the plastic wrap does not melt. then u can reuse the little pouches for the next time u make these delicious little gifts. i would not make a large tart as the small ones are just the right amount of chocolate and caramel and ganache.
Rating: Unrated
03/03/2012
The measurements for the pie dough seem off. The dough was too crumbly and was really hard to come together, even after refrigerating it. I'd add a touch more butter. Also the caramel takes more than 10 minutes to cook, it took closer to 25 minutes.
Rating: Unrated
11/19/2011
"Line each tart shell with a piece of plastic wrap, and fill with raw rice or dried lentils. Pull plastic together to form a small packet. Bake for 15 minutes. Remove the packets," ummmmm......where is your editor??!?! baking plastic wrap. great job guys.
Advertisement
Rating: Unrated
07/04/2011
I'm sure you don't mean to put plastic wrap in the oven........ should this read waxed paper or parchment? The recipe looks wonderful and I'm looking forward to trying it. Can anyone tell me what kind of chocolate would be the best brand to use?
Rating: Unrated
04/18/2011
15 years ago I fell in love with a pie that had a caramel in it that was to die for. I spent years looking for it and trying to replicate it. Well this is it! I am so happy. The recipe is perfect and just want I had been searching for. I should have known Martha knew it! Thanks!