These easy caramel chocolate tartlets need just 3 ingredients: Arnott's Choc Ripple biscuits, Nestle Caramel Top N Fill and a sprinkle of sea salt. They take 10 minutes to put together and look decadent enough for any special occasion when you need to bring a plate. If you love this one, try my original Chocolate Caramel Butternut Snap Tartlets and my Mini Marshmallow Tarts With Raspberry Jam too.
A Quick Look At The Recipe
✅ Recipe Name: Caramel Chocolate Tartlets
🕒 Ready In: 40 minutes (10 minutes prep plus 30 minutes chilling)
👪 Serves: 20
🍚 Calories: 113kcal per serve
🥣 Main Ingredients: Arnott's Choc Ripple biscuits, Nestle Caramel Top N Fill, sea salt
📖 Dietary Info: Only 3 ingredients, keeps in the fridge for up to 5 days, not suitable for freezing
⭐ Why You'll Love It: Chocolate and salted caramel in one little bite, with just 10 minutes of hands on time!
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Great quick recipe! I did find my biscuits were still breaking using the soup spoon but found if I placed my second (same size) tray on top of the warm biscuits it was perfect!
Amanda
Salted caramel and chocolate really is the best flavour combination ever, and these little tarts could not be any easier to make (or eat!).
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Why You're Going To Love This Recipe
- Only 3 ingredients: Choc Ripple biscuits for the shells, thick caramel for the filling and a sprinkle of sea salt on top.
- 10 minutes to make: the biscuits only need 2 to 3 minutes in the oven to soften, then the fridge does the rest.
- The best flavour combo: no sweet tooth can resist chocolate and salted caramel together.
- Perfect for a share plate: take them along to a last minute dinner party invite, a picnic lunch or a family get together.
Caramel Chocolate Tartlets Ingredients
You only need 3 ingredients for these caramel tarts. Full quantities are in the recipe card below, but here's what to know before you start:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arnott's Chocolate Ripple biscuits: a classic crunchy Australian chocolate biscuit, most famous for the iconic Chocolate Ripple Cake. If you can't buy them, any plain chocolate biscuit works.
- Nestle Caramel Top N Fill: a very thick, ready to use caramel. Most supermarkets stock it near the sweetened condensed milk. Any very thick caramel works too.
Caramel Tart Variations
- Homemade caramel: use my Homemade Salted Caramel Sauce. Just cook it a little longer than usual so it's beautiful and thick.
- Different biscuits: swap the Choc Ripples for any plain chocolate biscuit, or make my original Chocolate Caramel Butternut Snap Tartlets.
- One big tart: for a show stopping dessert, try my Easter Chocolate Caramel Tart with a biscuit crumb base and chocolate ganache.
How To Make Caramel Chocolate Tartlets
You'll be pleasantly surprised at how ridiculously simple these mini caramel tarts are to put together. The full recipe card is below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Soften the biscuits. Preheat the oven to 180°C fan forced. Place 6 biscuits over the holes of a shallow 12 hole patty pan tin and warm them in the oven for 2 to 3 minutes until soft.
- Step 2: Shape the tart shells. As soon as they come out of the oven, gently press the biscuits into the holes with a round soup spoon. Cool for a few minutes, then remove them from the tin and repeat with the rest of the biscuits, 6 at a time.
- Step 3: Fill. Whisk the Caramel Top N Fill in a bowl until smooth, then gently spoon it into the biscuit shells.
- Step 4: Salt and chill. Add a tiny sprinkle of sea salt over each tart and pop them in the fridge to set.
Top Tip
Soften the biscuits 6 at a time, not all 12 at once. They harden quickly once they come out of the oven, so press them into shape straight away. Reader Amanda had another great trick: if they still crack, sit a second patty pan tin of the same size on top of the warm biscuits to press them all at once.
Storing Caramel Chocolate Tartlets
- Store: keep the tartlets in an airtight container in the fridge for up to 5 days. The biscuits will soften slightly over time.
- Freeze: these tartlets are not suitable for freezing.
Recipe Tips
- Use a very thick caramel: it needs to stay put in the tart shells.
- Go easy on the stirring: the caramel gets runnier the more you stir it. If it's already thick, you can just spoon it straight in.
- Use a shallow patty pan: a tin with shallow round holes gives the best tart shape.
- Press with a round spoon: a soup spoon shapes the softened biscuits gently without tearing them.
- Just a pinch of salt: a tiny sprinkle brings out the flavour and balances the sweetness.
Caramel Chocolate Tartlets FAQs
Most supermarkets stock it near the sweetened condensed milk. If you can't find it, use any brand of thick caramel you like. Just make sure it's very thick so it stays put in the tart shells.
Of course! Making your own caramel is so much fun. Just cook it a little longer than usual so it's beautiful and thick. My homemade salted caramel sauce recipe is a great place to start.
Cracking usually happens when the biscuits start to harden before they're shaped. Heat only 6 biscuits at a time and work quickly to press them into the shallow patty pan. Another trick from a reader: sit a second patty pan tin of the same size on top of the warm biscuits.
Keep them in an airtight container in the fridge for up to 5 days. The biscuits will soften slightly over time.
No, these chocolate caramel tartlets are not suitable for freezing.
Caramel Top N Fill is very thick, but it gets runnier the more you stir it. Spoon it in without over mixing and it will stay thick, then chill the tarts in the fridge to set.
Any plain chocolate biscuit works. For a different twist, try my Chocolate Caramel Butternut Snap Tartlets.
About 30 minutes in the fridge, so they're ready to serve in 40 minutes all up.
More Easy Caramel Desserts
Can't get enough caramel? You'll find heaps more in my salted caramel recipes collection, and my Mini Chocolate Tarts are just as quick to make.
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Caramel Chocolate Tartlets
Ingredients
- 250 g Arnotts Choc Ripple biscuits see notes
- 380 g Nestle Caramel Top N Fill
- sea salt for sprinkling
Instructions
- Pre-heat oven to 180 degrees celsius (fan-forced).
- In batches (see notes), place 6 biscuits over each hole of a 12-hole patty pan tin. Bake for 2-3 minutes or until soft.
- Remove from the oven and then quickly and carefully press softened biscuits into the patty pan holes (see notes). Allow to cool for a few minutes.
- Remove the biscuits from the patty pan tin and set aside on a serving plate. Repeat the process with the remaining biscuits in batches of 6.
- Place the Caramel Top N Fill into a bowl and whisk until smooth and creamy.
- Spoon the caramel filling into the biscuit moulds and top with a sprinkle of sea salt. Place into the fridge to set.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Arnott's Chocolate Ripple biscuits - are a classic crunchy, sweet Australian chocolate cookie. If you can't buy Choc Ripple biscuits, you can use any kind of plain chocolate cookies you like.
- Nestle Caramel Top N Fill - is a very thick ready to use caramel. If you can't buy Caramel Top N Fill, you can use any (very) thick caramel you like.
- Softening the biscuits - they only need to be softened for a couple of minutes in the oven... and then they'll harden quite quickly! So I recommend softening 6 at a time and pressing them down into the moulds immediately after taking them out of the oven.
- Moulding the tart shell - use a round (soup) spoon to gently press the softened biscuits into the moulds.
- Storing - you can store these caramel chocolate tartlets in an airtight container in the fridge for up to 5 days. Please note - the biscuits will slightly soften over this time.
Sharina says
Hi Lucy,
Love your recipes! Just wanted to ask if the Caramel top'n'fill will set firmly? or will it drip out once a bite is taken? I have store bought tart shells and wanted to fill with caramel, just don't want to have caramel dripping. Or should I further cook the top'n'fill on the stove to thicken it before filling shells? Thank you
Lucy says
It does go runnier the more you stir it. You can just spoon it in and it will remain thick.
Amanda (Smiles) McNair says
Great quick recipe!
I did find my biscuits were still breaking using the soup spoon but found if I placed my second (same size) try on top of the warm biscuits it was perfect!
Lucy says
That's a fantastic tip!! Thanks Amanda 🙂 xxxxx