Bite-sized chocolate tarts are amongst my favorite sweet treats to make when I have guests coming over. Everyone loves chocolate, so I tend to make a large batch, at least 20 of these bad boys, and even then, they’re gone in minutes.
The secret is in the crispy caramel sauce layer; no one sees that one coming! And this is authentic, home-made caramel sauce, not store-bought. Talking about caramel sauce, if you haven’t made yours before, you’ll have tons of fun; the aromas coming out of melting sugar are thrilling!
Here’s all you need to know about making no-bake caramel tarts at home, how to make the crust, the caramel, and even how to store these beauties safely. Let’s get started!
The Ingredient Rundown
We only need seven ingredients for this recipe, and one of them is water, so this one is quite simple. As with all tarts, it all starts with the crust.
Since usually a tart crust is made with Oreo cookies, we’re emulating them with a combination of almond flour and unsweetened cocoa powder. They mixture will look just like Oreo cookies – a crumbly crust that’s just perfect to hold our tarts together.
As mentioned above, we’re making caramel sauce, so you’ll need Monk Fruit Allulose Blend, water, heavy cream and just a dash of vanilla extract; this part is critical.
Finally, we’ll need six ounces of unsweetened bakers’ chocolate, the good stuff. I love dark chocolate and its addictive bitterness, but you can use milk chocolate instead, but it shouldn’t have any sugar.
How Many Caramel Tarts Can You Make?
Making these no-bake caramel tarts is easy, meaning you can make as many as you want. The size of your batch, though, depends entirely on the number of tins in your cupcake tray. Did I mention we’re using a cupcake tray? We are, and they usually come in 4, 6 or 12 cupcake capacity.
It comes without saying you need not make all your tarts at once. You can make a batch, unmold, and make another one. Just keep in mind they do take a while to cool down and harden, so plan ahead.
If you need lots of these tarts, the safest bet is getting a mini cupcake tray that allows you to make a whole bunch at the same time. You can also use individual silicone cupcake molds.
Neat Substitutions and Variations
Here’s where the fun begins because, although there’s absolutely nothing wrong with these fantastic caramel tarts, you can always tweak the recipe to come up with something entirely new.
Here are a few ideas. Add a dollop of peanut butter over the caramel layer and cover it with chocolate for some original peanut butter cups. You can also add any jam or preserve over the caramel for a fruity touch.
Topping matter as well, so sprinkle unsweetened chocolate chips, crushed walnuts or more almond-cocoa ‘faux-Oreo’ mixture to the top chocolate layer before it hardens for some pretty tarts with an added crunch.
Don’t worry; you can’t get these wrong, so get creative and make your own no-bake tarts.
When To Serve Caramel Tarts
There’s no one answer to when to serve caramel tarts. As you can imagine, they’re quite tasty, festive even, so they’re instantly compatible with all types of celebrations, from birthdays to welcome-home reunions.
These caramel tarts are super popular for Halloween, too, especially if you decorate them once cool with orange cream cheese frosting, for example.
Now, these are easy to make, yes, but they’re also high-end treats; not everyone can say they made their tarts from scratch, from the crust to the caramel and the chocolate ganache. If you make them pretty enough, this is a restaurant-quality tiny dessert, meaning they’re ideal for fancy occasions, special dinners and fine-dining experiences.
How To Store Your Caramel Tarts
These tarts are super easy to store; chocolate is noble like that. They won’t go bad in the fridge or the freezer, and they even have a pretty decent shelf-life at room temperature, as long as the weather is not too hot.
These will melt under the sun, but other than that, they’re resilient. Make your caramel tarts days ahead with no problem, and to stay safe, store them in an air-tight container. The enemy here would be condensation, so check your Tupperware from time to time to ensure the tarts are nice and dry.
It comes without saying these tarts are thoughtful gifts, so make them ahead and pack them in a nice little box. Everyone will love them!
For this no-bake recipe, we’ll need a food processor combine the almond flour and cacao powder. The result should resemble crushed Oreo cookies.
You’ll also need a cupcake tray, and this determines the size of your batch. Individual cupcake liners or silicone molds work, too, but they’re harder to handle, and you risk that some of your tarts tip over.
We’re using a saucepan to make the no-sugar caramel sauce, and if possible, try to use a thick-bottomed pan. Keto caramel is super easy to cook, but you need a nice low-and-slow temperature. Caramel burns fast!
You’ll need a second pot to heat your heavy cream and chocolate for the ganache, but for this one, you can use any pot you have in hand.
No-Bake Keto Caramel Tarts
Bite-sized keto chocolate caramel tarts, The secret is in the home-made caramel sauce layer; no one sees that one coming!
For the caramel sauce:
- 1/3 cup Butter (salted)
- 3 tbsp Monk Fruit Allulose Blend
- 2/3 cup Heavy cream
- 1 tsp Vanilla extract
For the tarts:
- 130 grams almond flour
- 20 grams unsweetened cacao powder
- 4 tablespoons butter
- 1 ½ cups Monk Fruit Allulose Blend
- 1 cup heavy cream
- ½ teaspoon vanilla extract (non-sugar)
- 6 oz unsweetened dark chocolate
- For the ‘Oreo’ crust, use a food processor to combine half the almond flour, half the cocoa powder, add 2 tablespoons melted butter and combine. Pour into the pie mold and press with your finger evenly.
- For the no-sugar caramel sauce, melt the butter and sweetener together in a saucepan over low heat. Cook for 3-4 minutes until golden brown. Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 7-10 minutes. Add the vanilla extract and let it cool.
- Pour the caramel sauce into each cookie crust evenly and refrigerate the tarts for one hour.
- Make a ganache by pouring the heavy cream into a pot and heat over low heat until steamy, but without boiling. Combine the warm cream with the dark chocolate and stir.
- Pour the chocolate ganache into each cupcake tin and refrigerate for about half an hour.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 19gCholesterol: 37mgSodium: 50mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 3g