Caramel Chocolate Truffle Tarts

Caramel Chocolate Truffle Tarts
  • Prep Time: 25
  • Total Time: 60
  • Servings: 12

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About this Recipe


1 Package Tenderflake® Tart Shell
1/3 cup (80 mL) Whipping cream (35%)
1/3 cup (80 mL) Dark chocolate chips
1/3 cup (80 mL) White chocolate chips
1 tbsp (15 mL) Butter
1/2 cup (125 mL) Sugar
1/4 cup (60 mL) Water
1/4 cup (60 mL) Whipping cream (35%)
1 tbsp (15 mL) Butter
1 tsp (5 mL) Vanilla
Flaked sea salt (optional)


ARRANGE tart shells on a baking sheet. Prick the bottoms with a fork and bake according to the package directions. Cool completely.

HEAT whipping cream in microwave until steaming, about 1 minute. Add chocolate and butter, stirring until smooth. Pour the warmed filling into cooled tart shells. Chill until set.

MOUND sugar in the middle of a heavy bottomed saucepan. Place over medium heat. Add water, cover and bring to a boil without stirring, about 6 minutes. Uncover and cook, swirling the pan often until the sugar turns a deep amber colour, about 10 minutes longer. Remove from heat and immediately whisk in cream until smooth. Stir in butter and vanilla. Let cool for 20 minutes then spoon over the chocolate tarts. Chill until set, about 2 hours. Garnish with sea salt just before serving.


Tarts can be kept in an airtight container in the refrigerator for up to 3 days.

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