New This Month

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

Source: Martha Stewart Living, August 2002


For the Chocolate Tart Dough

For the Caramel Filling

For the Chocolate Ganache Glaze



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.

Similar Recipes


How would you rate this recipe?
  • Scherry
    2 JUL, 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
  • caroljay86
    28 AUG, 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 ;-)
  • Dina Sherif
    21 SEP, 2012
    OMG Martha! this is one of the best desserts i've ever made !! really THANK YOU :) :)
  • love to bake
    21 AUG, 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.
  • Librariancooks
    3 MAR, 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.
  • sassymouth
    19 NOV, 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.
  • juliebakes
    4 JUL, 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?
  • 4theloveofcats
    18 APR, 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!

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes