These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day consists of a chocolate press in crumb crust, homemade caramel and the same truffle filling used in our Chocolate Chocolate Truffles so popular at the bakery. These six tarts can also be made ahead.
You won’t believe how easy the basketweave is to make. It gives such a sophisticated and elegant appearance to this special dessert and you don't need to be a professional to pull it off. Everyone will think you bought it at an upscale bakery.
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Other Special Valentine's Day Treats
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Why You Need to Make this Recipe
- They are so easy to make and it looks so professional.
- These can be made ahead and held in the fridge or frozen and thawed. te
- The basketweave is simply straight lines made with a basketweave tip.
- If you're not into piping, just pour the warm ganache over the caramel.
- Everyone loves an individual dessert made just for them.
- Valentine's Day is ideal for showing love wit a special dessert.
- Last, but not least, they taste amazing!
Recipe Ingredients
Caramel
FRONT ROW: Unsalted butter, vanilla and corn syrup
BACK ROW: Water, sugar and heavy cream
Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.
The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.
Crumb Crust
FRONT ROW: Powdered Sugar, cocoa
BACK ROW: Graham Cracker Crumbs, unsalted butter
Chocolate Truffle Filling
FRONT ROW: Unsalted butter, vanilla, granulated sugar
BACK ROW: Semisweet chocolate, heavy cream
Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.
The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.
Either Dutch cocoa or natural cocoa can be used but the Dutch cocoa will give a deeper color to the crust. When it comes to cocoas my article Cocoa Fundamentals Natural vs. Dutched tells you all about it.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Please see my Caramel - A Building Block of Pastry post for step by step photos as well as a great deal of information on the subject.
Step 1. Place the dry ingredients in the processor bowl. Step 2. Process to mix completely. Step 3. Pour into a bowl and add the melted butter. Mix with a fork until the crumbs are well coated with the butter. Step 4. Press 35 grams firmly along the sides of the each tart pan.
Step 5. Press 15 grams into the bottom of the pan. Step 6. Fill with about 3 tablespoons of caramel. Step 7. Place the cream, sugar and unsalted butter in a sauce pan for the caramel and bring it to a simmer, about 180°F. Make sure it is steaming but do not boil. Step 8. Add the chocolate and vanilla and submerge them under the hot cream. Let it sit for a few minutes for the chocolate to melt.
Step 9. Stir until the chocolate is completely combined with the cream mixture. Make sure you get into the corners of the pan. If using a whisk, do not whisk hard or air bubbles can be incorporated. Step 10. Pour 2 tablespoons ganache on top of each caramel layer leaving about ⅛ to ¼ inch for the basketweave. Chill the tarts until the chocolate layer is firm. Step 11. Lay out the remainder of the truffle filling on a clean sheet tray. Cover with plastic wrap and leave at room temperature to set up but still be able to be piped. Step 12. To start the basketweave, fill a piping bag fitted with a basketweave tip with the reserved chocolate truffle and pipe about 4 horizontal lines from one side to the other.
Step 13. Turn the tart 90° so the previous horizontal lines are now vertical in front of you. Step 14. Pipe a second set of 4 horizontal lines across the vertical ones. Step 15. Turn the tart 90° again so you are always piping horizontally. Pipe one last set of 4 lines across the vertical ones. This will close up any of the ganache below from showing. Step 16. Finish the edge of the tart by piping a ribbon around it or any other finish you wish. Refrigerate or freeze until needed. Thaw in the refrigerator, preferably covered overnight.
To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.
Recipe FAQs
Depending upon the use of the caramel, the temperature can register from 215°F for caramel sauce to 315° for hard caramels. It is important to use a thermometer and take the caramel to the correct temperature. My post, Caramel - A Building Block of Pastry tells you all about it.
Depending upon the amount left over add cream to the existing caramel and heat it together. Add cream a bit at a time to thin it out. Remember, it will thicken up at room temperature or when cold.
A chocolate truffle is a candy made with a base of chocolate and cream and other ingredients such as sugar and butter. See my post on Chocolate, Chocolate Truffles. Truffles can be made with dark, milk or white chocolate and flavored many ways.
Expert Tips
- These six tarts are made in 3 ½" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed.
- Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips.
- Press the crumbs firmly into the tart pans so they don't crumble when released..
- Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder.
- A basketweave tip can be found wherever pastry tips are sold.
- If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself.
- The key to piping is to apply even, steady pressure to the bag.
- It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape.
- The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip.
- Leave the excess truffle mixture at room temperature to use the next day. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe.
Storage and Freezing Instructions
The tarts can be made ahead and stored in the refrigerator for at least five days. Be sure to cover them, as chocolate easily picks up any odors in the fridge.
They can also be frozen up to a couple of months. Freeze the tarts on a tray uncovered until hard. Wrap well afterwards. To thaw, place them in the refrigerator overnight.
To Serve
Serve at room temperature to let the full flavor of the chocolate and caramel come through. Raspberry Sauce along with a few fresh rashperries or caramel sauce drizzled on the plate complete the presentation.
For Your Chocolate Pleasure
If you love these No Bake Mini Chocolate Caramel Tarts, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thanks. I appreciate your help.
No Bake Mini Chocolate Caramel Tarts
Equipment
- 6 3 ½" tart pans with removable bottoms
- Candy Thermometer
- # 48 basketweave piping tip
- Disposable piping bag
Ingredients
Caramel - this can be made ahead
- 1 cup water
- 1 ¼ cups granulated sugar (250 grams)
- ½ cup corn syrup
- 1 cup heavy cream
- 4 tablespoons unsalted butter (60 grams)
- 2 teaspoons vanilla
Chocolate Crumb Crusts
- 1 ⅓ cups graham cracker crumbs* (140 grams)
- 3 tablespoons cocoa, dutch preferred (17 grams)
- ¼ cup powdered sugar (30 grams)
- 10 tablespoons unsalted butter, melted (145 grams)
- *If using whole graham crackers, process them to make crumbs.
Chocolate Truffle Filling
- 1 cup heavy cream
- 4 tablespoons unsalted butter (60 grams)
- ¼ cup granulated sugar (50 grams)
- 10 ½ ounces semisweet chocoalte (300 grams)
- 1 teaspoon vanilla
Instructions
Caramel
- There will be more caramel than needed but it can't cut down further. Add a bit of cream and heat it with the caramel for a delicious caramel syrup.
- Place the water, sugar and corn syrup in a 2-quart saucepan. Stir over heat until the sugar is dissolved completely. Bring to a boil; wash the sides of the pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.
- Off heat, immediately add the butter and stir until it is melted. Pour the cream in all at once and stir. If some of the cream lumps up don’t worry.
- Return to medium high heat and bring to a boil. Boil to 235°F on a candy thermometer.
- Cool in the pan. Do not stir at this point. Allow to come to room temperature. Refrigerate for longer storage.
Chocolate Crumb Crusts
- Either Dutch or natural cocoa can be used. The Dutch cocoa will make a darker crust, which is why I recommend it but either is fine.
- Sift the cocoa and powdered sugar together in a medium bowl. Add the graham cracker crumbs and whisk together. . Add butter and toss with a fork until crumbs are completely coated.
- Spray the center of the tart shells. Press 35 grams around edges (about ¼ cup loosely packed) and 15 grams (about 2 tablespoons) in the bottom.
- If the caramel was made ahead and is not spreadable, microwave briefly to soften it. Spread 2 tablespoons in the bottom of each tart. Set aside.
Chocolate Truffle Filling
- In a medium saucepan, bring the cream, butter and sugar to a simmer over medium heat. Whisk gently to make sure butter is melted and sugar is dissolved. If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling - about 180 degrees on a candy thermometer.
- Remove from heat; Submerge the chocolate under cream mixture and let sit for about 5 minutes. Stir with a rubber spatula to incorporate most of chocolate. Change to a whisk and whisk gently to smooth out remaining chocolate but not so enthusiastically that you form a lot of air bubbles.
- Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated. This is extremely important when finishing the tart. If there are even teeny tiny lumps, it will not bode well as they will stick in the piping tip.
- Pour 2 tablespoons of chocolate truffle filling over the caramel. Place in refrigerator to set up for several hours or overnight.
- Lay out the remainder of the filling in a rimmed pan. Place plastic film directly over the filling and leave at room temperature for several hours or overnight. It needs to be soft enough to pipe but firm enough to hold its shape. If it becomes too firm, place it in a 200°F oven very briefly to soften it
- Fit a pastry bag with a #48 basketweave tip. Starting at the top of the tart, pipe 4 straight lines from left to right about ½ inch apart. Turn the tart 90° (¼ turn) and, again, starting at the top pipe another set of straight lines left to right ½ inch apart. Lastly, turn another 90° (¼ turn) and pipe the last set of lines. You will now have the basketweave design.
- Last, finish the edges of the tart with a ribbon design or another of your choice. Refrigerate to set.
- To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.
- To Serve: Place in the cooler to firm up briefly if making ahead. Store in the refrigerator; but serve at cool room temperature. This can be made several days ahead as long as it is protected from odors in the refrigerator or it freezes well if covered.
Notes
Nutrition
Marlene says
Can this be made in a 9" tart pan with removable bottom and served in wedges? Love the recipe but don't have individual tart pans with removable bottoms. Thanks!
Helen S Fletcher says
Hi Marlene, the quick answer is no. But to get you there use 9" tart pan and use the ingredients in the crust part. Use the caramel as called for. For the truffle filling part, increase it by 1/3. That should get you close. Enjoy the tart, it's worth every bite. And don't forget to serve it at cool room temperature.
Gina says
These look luscious. Is it possible to freeze excess caramel for longer storage?
Thank you
Helen S Fletcher says
Hi Gina, sure but it will keep indefinitely in the fridge.