86% would make again
6-Ingredient No-Bake Caramel Tarts
featured in 5 Tart Recipes To Satisfy Your Sweet Tooth
Tasty Team
Inspired by kevinandamanda.com
Ingredients
for 20 servings
- 24 chocolate cream cookies
- 4 tablespoons butter, melted
- 1 ½ cups sugar (300 g)
- ½ cup water (120 mL)
- ½ cup heavy cream (120 mL)
- ½ teaspoon vanilla
- sea salt, for topping
Ganache
- 6 oz dark chocolate
- ½ cup heavy cream (120 mL)
Nutrition Info
- Calories 151
- Fat 11g
- Carbs 14g
- Fiber 0g
- Sugar 12g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
- In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
- In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
- Freeze for 2 hours.
- In a medium saucepan, heat sugar and water until amber brown. Do not stir!
- Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
- Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
- Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
- Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
- Sprinkle the tarts with some sea salt to balance sweetness if desired.
- Enjoy!
Ingredients
for 20 servings
- 24 chocolate cream cookies
- 4 tablespoons butter, melted
- 1 ½ cups sugar (300 g)
- ½ cup water (120 mL)
- ½ cup heavy cream (120 mL)
- ½ teaspoon vanilla
- sea salt, for topping
Ganache
- 6 oz dark chocolate
- ½ cup heavy cream (120 mL)
Nutrition Info
- Calories 151
- Fat 11g
- Carbs 14g
- Fiber 0g
- Sugar 12g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
- In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
- In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
- Freeze for 2 hours.
- In a medium saucepan, heat sugar and water until amber brown. Do not stir!
- Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
- Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
- Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
- Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
- Sprinkle the tarts with some sea salt to balance sweetness if desired.
- Enjoy!
Inspired by kevinandamanda.com
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