Mini Salted Caramel Chocolate Pies
User Reviews
4.3
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Prep Time
20 mins
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Total Time
20 mins
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Servings
24 mini tarts
Mini Salted Caramel Chocolate Pies
Description
This recipe uses small pre-baked tart shells as a base for a layered dessert. The ganache is made by heating heavy cream and pouring it over bittersweet chocolate chips, then whisking until smooth and slightly thickened. This mixture is spooned into the tart shells and allowed to set at room temperature, forming a firm but creamy chocolate layer.
Soft caramel pieces are melted gently with a bit of water and spooned over the set ganache, then allowed to harden slightly before serving. A sprinkle of kosher salt on top enhances the depth of flavor by offsetting the sweetness and emphasizing the chocolate and caramel notes.
These mini pies can be served as elegant bite-sized desserts suitable for parties or special occasions. The recipe notes mention that homemade caramel can be used as an alternative to store-bought soft caramels.
Ingredients
- 24 tart shells 1 1/2 inches, mini, pre-baked; or pie shells
- ½ cup heavy cream
- 6 ounces bittersweet chocolate baking chips divided, 60% cacao, brand example: Ghirardelli
- 12 caramels see note below, soft, for baking
- Garnish
- kosher salt for sprinkling
Instructions
- 1. Place mini pie shells on a rimmed baking sheet and set aside.
- 2. Heat heavy cream in a small sauce pan set over medium low heat until hot and just starting to bubble. Place 4 ounces of the bittersweet baking chips in a medium sized bowl and pour cream over the chips. Cover the bowl with a plate and allow to sit for about 5 minutes. Whisk chocolate and cream together until chocolate is completely melted and mixture is smooth. Allow ganache to sit for about 10 minutes. Spoon 1/2 teaspoon of ganache into each pie shell and allow to sit at room temperature until chocolate is set.
- 3. Unwrap 12 soft baking caramels and place them in a microwave safe bowl. Add 1 teaspoon of water and microwave on high for 30 seconds. Stir and repeat heating until caramel is melted. Allow caramel to sit for 1 minute. Spoon 1/2 teaspoon of caramel on top of each mini pie. Allow caramel to harden.
- 4. Place remaining bittersweet baking chips in a microwave safe bowl. Microwave on 50% power for 30 seconds and stir. Repeat heating steps until chocolate is melted. Transfer to a zip top bag and snip off a very small amount of one corner, creating a fine piping bag. Drizzle melted chocolate over caramel. Sprinkle with salt. Allow chocolate to harden and serve.
Notes
- Store-bought soft caramels can be used or substituted with homemade caramel per recipe details.
- Carefully melt caramels with a small amount of water to achieve a smooth topping.
- Sprinkling kosher salt on top balances sweetness with a savory touch.
User Reviews
Overall Rating
4.3
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