Super easy 3 ingredient Caramel Chocolate Tartlets that take just 10 minutes to prepare! All you need are chocolate cookies, thick caramel & sea salt.
Salted caramel and chocolate = the BEST flavour combination ever!!!!!
And here's an incredibly simple recipe that combines these two delicious flavours in one EPIC and simple dessert.
These mini chocolate caramel tartlets are made with chocolate biscuits, filled with thick, gooey, sweet caramel, and with a tiny bit of sea salt sprinkled over the top.
My salted caramel and chocolate tarts are as simple and delicious as the popular and original Chocolate & Caramel Butternut Snap Tartlets version, but this time with a chocolate cookie base and and touch of sea salt sprinkles.
Just like my Mini Marshmallow Tarts with Raspberry Jam - which are filled with soft pink marshmallow and a touch of jam, these chocolate caramel tarts could not be any easier to make (or eat!).
Why You're Going To Love This Recipe
Hmmm....let me count ALL the ways!
- Only 3 ingredients - that's right! Chocolate biscuits for the base, a can of caramel filling, and a sprinkle of sea salt is all that's required for these individual chocolate caramel tarts!
- 10 minutes to make! - I know my recipe recommends to chill the tartlets in the fridge to set, but I have been known to pop one straight into my mouth instead.... shhhh ......
- Flavour combo - any well deserving sweet-tooth cannot resist this combo of chocolate and salted caramel.
- Last minute share plate - perfect to take along to a last minute dinner party invite, a picnic lunch, or a family get-together. These cheeky caramel chocolate tartlets look decadent enough for any special occasion when you need to bring a plate to share.
What You Need
You only need 3 ingredients and 10 minutes to make these caramel tarts with chocolate ripple biscuits..... how good is that!?
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Chocolate Ripple Biscuits - Arnott's Chocolate Ripple biscuits are a Australian favourite used in many recipes, most famously in the iconic Chocolate Ripple Cake. However you can use any other plain chocolate cookie for my salted caramel tarts recipe (see notes in the Recipe Card below).
- Nestle Caramel Top N Fill - or you can use any thick caramel you like, even make your own salted caramel filling, but hey, why not keep this simple?!
- Sea salt - just a sprinkle to bring out the flavour and balance the sweetness of the tarts.
Step By Step Instructions
You will be pleasantly surprised at how ridiculously simple these mini caramel chocolate tartlets are to put together.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Soften The Biscuits
Preheat your oven to 180 degrees celsius (fan forced).
In batches of six, place each of the chocolate biscuits on the top of a patty pan (with shallow round holes), and pop in the oven for 2-3 minutes until warmed and softened.
Note: as the biscuits harden quickly once they come out of the oven, I find it's much easier to soften these 6 at a time rather than all 12 at once.
Step 2 - Mould Into Tart Shape
Press the biscuits down gently into the patty pan moulds immediately after taking them out of the oven using a round (soup) spoon.
Allow to cool for a few minutes before gently removing from the tin and setting aside. Repeat with the remaining biscuits in batches of six.
Step 3 - Fill The Tart Shells
Place the Caramel Top n Fill in a bowl and whisk until smooth, then gently spoon the caramel filling into the biscuit moulds.
Add a tiny little sprinkle of sea salt over the top of the tarts.
Place in the fridge to set.
Expert Tips & FAQs
Most supermarkets stock this product (near the sweetened condensed milk), however if you can't buy Nestle Top N Fill Caramel you can use any brand of thick caramel you like (just make sure it's very thick though so it stays put in the tart shells).
Alternatively you can make your own by gently boiling a can of condensed milk but it can take around 3 hours!
Of course!! Making your own homemade caramel is so much fun! Just make sure you cook it a little longer than usual so that it's beautiful and thick.
Click here for my salted caramel sauce recipe.
By heating only 6 biscuits at a time, and then working quickly to gently mould them into the shallow patty pan, you will be able to avoid the biscuits from cracking. Cracking usually only happens if the biscuits begin to harden before being shaped.
You can store these salted caramel chocolate tarts in an airtight container in the fridge for up to 5 days. Please note that the biscuits will soften slightly over time.
These chocolate caramel tartlets are not suitable for freezing.
Related Recipes
I absolutely love caramel desserts (and really... who doesn't!?). Here's a few more of my favourite salted caramel recipes.
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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