Dark Chocolate Caramel Macchiato Tarts (revised)
A personal size tart that combines milk chocolate, dark chocolate, caramel and espresso.
- Dark Chocolate Shortbread:
- 2c all purpose flour
- ¼ tsp salt
- 1 c. butter, room temperature
- ½ c. powdered sugar
- ¼ c. Special Dark Cocoa
- 2 tsp. vanilla extract
- 2 TBSP milk
- Dark Chocolate Truffle:
- 8 oz cream cheese, room temperature
- 2/3 c. powdered sugar
- 8 oz. dark chocolate
- ¼ c. cold espresso ( ¼ c. water & 2 tsp instant coffee)
- 1 jar caramel ice cream topping
- Milk Chocolate Cream:
- 8 oz. cream cheese, room temperature
- 2/3 c. powdered sugar
- 8 oz. milk chocolate
- 3/4 c. Cool Whip
- Whipped Cream:
- 1 ½ c. heavy cream
- 1 tsp vanilla extract
- ¾ c. powdered sugar
Level of difficulty Average
Preparation time 40mins
Cost Average budget
Dark Chocolate Shortbread:
In a mixing bowl, cream butter with vanilla. Add dark cocoa, powdered sugar, and milk. Mix well. Add flour and salt. Mix just until combined. With hands, form dough into a disk. On a floured or sugared surface, roll dough to ¼ inch thickness. Using a biscuit cutter, cut shortbread disks and place on parchment lined baking sheets. Bake at 350 degrees for 10 minutes. Remove parchment sheets from pan and allow shortbreads to cool completely.
Dark Chocolate Truffle:
Beat cream cheese until smooth. Add powdered sugar and mix well. Melt dark chocolate in the microwave. Beat into cream cheese mixture. Add cold espresso and mix well. Place truffle into a piping bag and pipe perimeter of shortbreads, leaving a well for caramel
1 jar caramel ice cream topping poured into a Ziploc bag. Snip the end, and squeeze approximately 1 tsp into truffle well. Reserve remaining caramel for final drizzle.
Milk Chocolate Cream:
Beat cream cheese until smooth. Add powdered sugar and mix well. Melt milk chocolate in the microwave. Beat into cream cheese mixture. Fold in Cool Whip. Spoon milk chocolate cream into a piping bag and pipe over dark chocolate and caramel layer.
In a cold mixing bowl, beat heavy cream, vanilla, and powdered sugar until stiff. Spoon whipped cream into a piping bag and pipe a rosette to cover milk chocolate cream.
Use remaining caramel ice cream sauce to drizzle over whipping cream.
Refrigerate mini pies for 15-30 minutes before serving.
On each glass plate, 1 shortbread, dark chocolate truffle, a caramel well, milk chocolate cream, whipped cream, powdered sugar and caramel drizzle. On the plate, powdered sugar, more caramel drizzle, a rosette of whipped cream & chocolate covered coffee bean.
You'll also love
- Cheesecake 4.2/5 (145 Votes)
- Chocolate Peanut Butter Fudge 4.4/5 (8 Votes)
- Chocolate Cream Pie 4.4/5 (11 Votes)
- Sannois soft set apple tart with... 4.3/5 (26 Votes)
- Nana's Brownie Cupcakes 4.3/5 (20 Votes)
- Filo Wrapped Bananas with... 4.5/5 (28 Votes)
- Bacon Wrapped Lil Smokies 4.3/5 (36 Votes)
- Caramel Brownies 4.3/5 (14 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.