EXCELLENCE Dark Caramel Sea Salt Tartlets

‘These small treats are as pretty as a picture and are the perfect indulgence for an elegant afternoon tea party; or with a few extra decorations can make an impressive dinner party dessert. The caramel chocolate combination is delectable, and the addition of crème fraiche cuts through some of the richness,” Thomas Schnetzler

1 hour
8 people


  • Shortcrust Ingredients
  • 100g plain flour
  • 25g cocoa powder
  • 25g pure icing sugar
  • Pinch salt
  • 30g Lindt EXCELLENCE Dark Caramel Sea Salt, finely chopped
  • 60g unsalted butter, chilled and cubed
  • 1 egg yolk
  • Tartlet Filling Ingedients
  • 1 tbsp water, ice cold
  • 140g white sugar
  • 30g corn syrup
  • 60ml water
  • 80g unsalted butter
  • 60g crème fraiche
  • 200g Lindt EXCELLENCE Dark Caramel Sea Salt (chopped)
  • 200g white sugar
  • 40ml water
  • 150ml cream, at room temperature


Step 1.

For the shortcrust pastry, place dry ingredients and chocolate into a food processor and pulse until combined. Add chilled butter and process until mixture resembles breadcrumbs. Mix in egg yolk and water until just combined. Remove dough and wrap in cling film, press flat and place in the fridge to rest for 30 minutes.

Step 2.

For the tartlet base, roll out the dough to about 3mm thickness and line buttered tartlet molds. Line the pastry shells with baking paper, fill with rice and bake-blind at 325°F. After approximately 8 minutes, remove the paper and rice and finish baking until cooked (5-10 minutes). Take care not to overcook. Set aside to cool completely.

Step 3.

To make the filling, combine the sugar, water and syrup in a saucepan and cook to a dark caramel*. Wash the sides of the pot down with a brush dipped in water to prevent the sugar from crystallizing, and once starting to turn brown, carefully check the true colour of the caramel with a piece of baking paper as it might appear darker in the pot than it actually is. Take off the heat and mix in the butter. Be careful as this might bubble and splatter. Mix in the crème fraiche and finally the chocolate. Stir until all dissolved then place in a bowl and cover with cling film. Allow to sit at room temperature overnight.

Step 4.

To make the caramel sauce, place sugar and water in a medium saucepan and cook until desired caramel colour is reached. Take off heat, carefully add a little cream and whisk vigorously. Watch out for steam and splatters. Add a little more cream and place some caramel sauce on a plate to cool and test its thickness.

Step 5.

To finish, divide the mixture between the pastry shells, decorate with caramel sauce and other decorations if desired, and serve.


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