Holiday Recipe Exchange | Chocolate Caramel Tarts

Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate.

Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor.

I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. In my book, there is nothing more delicious and luxurious than a perfectly salted caramel dessert – add in Scharffen Berger chocolate and you pretty much have my version of dessert bliss.

These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! If I’m being honest, these mini tarts were my main source of nourishment for about a 24 hour period. Not that I’m encouraging this behavior – just warning ya!

October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. Enter with an inspired dessert for your chance at prizes totaling $20,000!

For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding.

Chocolate Caramel Tarts

Yield: 6 Servings



1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract


1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract


1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)


1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.


- My mini tartlet pans were 3.5 inches in diameter
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur

How To Participate

For a chance to win a $150 Scharffen Berger Chocolate Gift Basket:

  1. Write and post a recipe on your blog featuring CHOCOLATE .
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 10, 11:59 AM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.

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This Week’s Prize:

$150 Scharffen Berger Chocolate Gift Basket (1 winner), provided by Scharffen Berger.

  • 1 Copy of The Essence of Chocolate
  • 1 – Unsweetened Natural Cocoa Powder 6oz
  • 1 – Sweetened Natural Cocoa Powder 8oz
  • Roasted Cacao Nibs 6oz
  • 2 – 99% Unsweetened Baking Bars 9.7oz
  • 2 – 70% Bittersweet Baking Bars 9.7oz
  • 2 – 62% Semisweet Baking Bars 9.7oz
  • 2 – 70% Bittersweet Baking Chunks 6oz
  • 2 – 62% Semisweet Baking Chunks 6oz

Recipe Theme Schedule:

89 Responses to “Holiday Recipe Exchange | Chocolate Caramel Tarts”

  1. Laurie — November 15, 2011 at 8:31 pm

    Those look absolutely YUMMY! I can’t wait to try them!

  2. iwankurniawan — December 4, 2011 at 8:43 pm

    Ilove all ememehememe enak Yummy

  3. ScottiesRock — December 5, 2011 at 7:35 pm

    Wow! Everything on this page looks delicious!

  4. jenna — January 18, 2012 at 6:53 pm

    Mouthwatering delicious! I love chocolate!

  5. Duncan — January 18, 2012 at 6:54 pm

    Perfect ideas for Valentines day for my Sweetheart!

  6. Monica - Un biscotto al giorno — February 10, 2012 at 4:31 am

    your blog is amazing!!!!

  7. Alice — February 14, 2012 at 5:26 pm

    100% addiction .. Thank You .

  8. A.M. — March 13, 2012 at 12:41 pm

    Made this recipe, it works very well, the only change I made was I was afraid the caramel would be too runny so after adding the cream and butter, I put it back on the heat and cooked back up to 230, next time I will go just a tad higher to 240. I made 3.75 inch individual tarts so having too soft caramel is not an issue but my guess is that 240 will give you the perfect consistency for cutting if you make a larger sized version. With six 3.75 inch tarts I had about 1/3 chocolate left over though even covering the entire top of the tarts completely. I am going to try making minisized tarts next in the 2 inch size 24 count muffin tins so you have a two bite taste of caramel. The dessert is very rich and I can’t eat an entire 3.75 inch size but they store very well too.

  9. dana — September 24, 2012 at 6:06 am

    what is the pan size for this pie

    • Jamie — September 24th, 2012 at 5:56 pm

      The pan size is listed in the directions, you will need 6 3.5-inch tartlet pans with removeable bottoms. I hope this helps!

  10. sophie d — December 10, 2012 at 12:23 pm

    hi i wanted know if it is really necessary to refrigerate the tarts for 30 mins before blind baking? Please let me know!

  11. Kourtney — December 20, 2012 at 10:09 pm

    For the thermometer, are you measuring in fahrenheit or celsius?

    • MBA — December 26th, 2012 at 9:25 am

      I typically do my measuring in Fahrenheit. Have a great day!

  12. nuts4knits — December 27, 2012 at 12:57 pm

    My caramel burnt at that temp. I followed the link to the original recipe in Saveur, and many others had the same problem. Making another batch using different guidelines.

  13. wings of sugar — February 10, 2013 at 1:38 pm

    grazie per la ricetta , è meravigliosa , devo assolutamente provarla :) ciao

  14. Logan — May 15, 2013 at 9:25 pm

    Hi, how long do the tarts last in the fridge, and how long can they be left out at room temperature?

    • Jamie — May 18th, 2013 at 8:48 am

      You can refrigerate them for up two days. I would take them out to room temperature about 1 hour before serving. Have a great day.

  15. Dezi — October 17, 2013 at 7:07 am

    Yummy! Can’t wait to try this one! Stuff this diet haha :)

  16. fiff — November 1, 2013 at 1:22 pm

    ahh man, i really dont understand the measurement of “cups” this is so weird to me being english! i really want to make these :(

    • Jamie — January 10th, 2014 at 8:32 pm

      Fiff, I’m really sorry. There are lots of converters online if you want to try converting the recipe to weights.
      – Jamie

    • anne — February 8th, 2014 at 8:22 am

      A cup in the USA is 8 oz.

  17. jennifer — December 12, 2013 at 3:39 pm

    bummer…my caramel burnt at this temp of 340. Other recipes say 320. I’ll have to find another recipe.

  18. dina — January 15, 2014 at 10:50 am

    that looks amazing!

    • Jamie — January 15th, 2014 at 12:06 pm


      Thank you so much! Have a great day and thanks for following MBA!


  19. Lyn — June 16, 2014 at 9:57 pm

    Hi, I would like to check with you, when may I remove the tart shells from the pans? After they are baked and cooled, or before serving?


    • Jamie — July 3rd, 2014 at 12:39 pm

      After they are baked and cooled. Enjoy.

  20. Sushila Jaduram — December 5, 2014 at 2:23 pm

    look yummy I am going to make this for Christmas

  21. Anna — December 7, 2014 at 3:14 pm

    I love you blog and recipes, but suggest you remove the advert and suggestion to use Ziplist for recipe box, as it is discontinuing as of Dec. 15th/14. I try to add to Pinterest, but it would be great if you had an email option to the shares as well. Thank you.

    • Anna — December 7th, 2014 at 3:18 pm

      OOPs sorry, I found the email option in Add this button. Thanks.

      • Jamie — December 7th, 2014 at 9:23 pm

        Thanks so much, Anna!

  22. huma — January 5, 2015 at 7:45 am

    can we use a big tart tin instead of using small ones ?

    • Jamie — January 5th, 2015 at 10:12 am

      You can use a 9-inch fluted tart pan with removable bottom. Thanks for stopping by.


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