Mini Salted Caramel Chocolate Tarts

mini chocolate caramel tart 2

These Mini Salted Caramel Chocolate Tarts are a combination of my guilty pleasures, Trader Joe’s Belgian Chocolate Pudding and Trader Joe’s Fleur de Sel Caramel Sauce layered in a sugar cookie crust. All three ingredients are delicious on their own and just pure bliss when united together in one bite.

Mini Salted Caramel Chocolate Tarts

Serves 12

Ingredients:

24 tbsp Sugar Cookie Dough

12 tbsp Trader Joe’s Belgian Chocolate Pudding (can be substituted with the chocolate pudding of your preference)

12 tsp Trader Joe’s Fleur de Sel Caramel Sauce (can be substituted with the caramel sauce of your preference)

Directions:

  1. Preheat the oven to the temperature on the cookie dough packaging.
  2. Spray a mini muffin tin with cooking spray.
  3. Roll the cookie dough into 3″ circles that are about 1/4″ thick.cookie tart shell
  4. Gently press the cookie dough circles into your mini cupcake cavities. Tip: I used the end of my rolling pin to press it into a nice even layer up against the side of the mini muffin tin.cookie tart shell 2
  5. Bake at the instructed time on the package, until the begins to lightly brown.
  6. Remove from the oven. If the dough has puffed up, gently push back down with the end of your rolling pin or any other tool that would be the correct size.cookie tart shell 4
  7. Let the tart shells cool.
  8. Once cooled, remove the tart shells from the mini cupcake tin.
  9. Spoon some Belgian Chocolate Pudding into a piping bag. TIP: If you don’t have a piping bag, you can create one using a Ziploc bag. See the tutorial here.mini chocolate tart
  10. Fill your tart shells with chocolate pudding 3/4 of the way full.
  11. Warm the Fleur de Sel Caramel Sauce in the microwave for about 5 seconds until it is a softer consistency. Fill a piping bag with the Fleur de Sel Caramel Sauce and pipe over the chocolate pudding filling up the tart shells. TIP: If you don’t have a piping bag, you can create one using a Ziploc bag. See the tutorial here.mini chocolate caramel tart 3
  12. Sprinkle with sea salt if desired.
  13. Enjoy!
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About the author: Rubina Umarji is the owner and executive cake artist of Rubina’s Cake Shoppe. After the birth of her first son in 2009, she left her career in engineering to focus on her two passions: her family and her edible art. Since then, she’s had the opportunity to showcase cakes and gourmet confections to thousands of dessert loving clients as well as over 100 of Hollywood’s hottest stars and has had her cakes featured on television. Now her days are focused on creating recipes and teaching cake decorating classes to all ages. Her favorite students are her three children, ages 7 months, 5 and 7. She frequently writes cake decorating tutorials and recipes on the Rubina’s Cake Shoppe Blog (www.rubinascakeshoppe.com/blog).

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