Caramel Chocolate Tarts

Chef Keoni shows us this simple and delicious dessert, perfect for the fall!



Adjust Servings

Recipe CategoriesDesserts


10eachpre-baked tart shells

Caramel Filling

1⁄3Cup+ 1 Tbsp. heavy cream

Chocolate Sour Cream Filling

4Ouncesemi sweet baking chocolate (4 squares)
4Ounceunsweetened baking chocolate (4 squares)
1container16 oz. container sour cream
1Teaspoonvanilla extract


Caramel Filling

  1. Using a clean and dry heavy-bottomed sauce pan on high heat bring sugar and water to a boil. Do not stir.
  2. Allow to reduce and turn golden brown; about 10-15 minutes. Watch closely so sugar does not burn.
  3. Remove from heat.
  4. With a heavy spoon slowly stir in cream. Do not place your hand or arm over the pan when adding the cream. The mixture will bubble and create steam that may cause severe burns.
  5. Transfer caramel from pan to a container, cool and reserve. Do not touch caramel until it is almost cool.

Chocolate Sour Cream Filling

  1. On medium heat in a heavy-bottomed sauce pan, melt chocolate and sour cream, stirring constantly.
  2. Stir in vanilla and remove from heat.
  3. Cool completely and reserve.


  1. Spoon about 2 Tbsp. caramel into each tart shell.
  2. Top with about 3 Tbsp. Chocolate Sour Cream filling.
  3. Refrigerate tarts for about four hours to set.
  4. Top with whipped cream and grated chocolate before serving.


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