Molten Salted Caramel Chocolate Fondant Tartlets Tips, FAQ & printable recipe

Tips for success

For the most dramatic molten effect, serve the tartlets within 5 minutes of coming out of the oven. The caramel will be at its most fluid, and the chocolate will be glossy and warm.

If you need to hold them for a few minutes, keep them in a warm oven (turned off) for up to 10 minutes, but no longer, or the centers will set. To make clean cuts, use a serrated knife and gently saw through the crust rather than pressing down.

These tartlets are best enjoyed fresh, but you can prepare the fondant batter up to a day ahead and store it in the refrigerator. When ready to bake, spoon the batter over the caramel and bake as directed, adding 1-2 minutes to the baking time if the batter is cold.

For a variation, swap the salted caramel for a fruit compote, such as raspberry or orange, but note that the texture will be different. The tartlets also pair beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche.

Variations

• Orange and Caramel: Add 1 teaspoon of orange zest to the fondant batter and use a caramel flavored with a pinch of orange zest. The citrus brightens the chocolate and complements the caramel beautifully.
• Espresso Chocolate: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water and add it to the melted chocolate mixture. The coffee enhances the depth of the chocolate without overpowering it.
• Peanut Butter Swirl: Before adding the batter, spoon a teaspoon of smooth peanut butter over the caramel in each shell. Swirl gently with a knife, then top with the batter. The peanut butter creates a nutty, gooey layer.
• Raspberry Caramel: Replace the salted butter caramel with a seedless raspberry jam or compote. The tartness of the raspberries balances the sweetness of the chocolate, offering a fruity twist.

Storage and make-ahead

Fridge

Keep leftover tartlets in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 3-4 minutes to restore the molten center.

Freezer

Unbaked, filled tartlets can be frozen for up to 1 month. Bake from frozen at 375°F (190°C) for 10-12 minutes.

Reheat

To reheat baked tartlets, place them in a 350°F (175°C) oven for 3-4 minutes until warm and the centers are molten again.

Store leftover baked tartlets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 3-4 minutes until the centers are warm and molten again. Avoid microwaving, as it can make the shells soggy.

The baked tart shells and the caramel can be prepared up to 2 days ahead and stored separately. The fondant batter can be made a day in advance and kept chilled. When ready to serve, assemble the tartlets and bake as directed, adding 1-2 minutes if the batter is cold. This makes them ideal for entertaining without last-minute fuss.

Serving ideas

Serve these tartlets warm, straight from the oven, on small plates or dessert bowls. A light dusting of confectioners' sugar or a few fresh berries on the side adds a touch of color, but the tartlets are stunning on their own.

The contrast of the crisp shell and the molten center is best appreciated when the tartlet is cut open at the table, allowing guests to see the caramel flow.

For a more indulgent presentation, add a scoop of vanilla bean ice cream or a quenelle of crème fraîche on top. The cold, creamy element balances the richness of the chocolate and caramel.

If you prefer a less sweet dessert, serve with a small cup of espresso or a glass of dessert wine. These tartlets are versatile enough for both casual dinners and elegant celebrations.

Frequently asked questions

Recipe card

Molten Salted Caramel Chocolate Fondant Tartlets

Prep 20 minCook 8 minTotal 28 minServes 4

Ingredients

• 4 baked chocolate tart shells (store-bought or made ahead)
• 2 tbsp salted butter caramel
• 4 oz dark chocolate (70% cacao), chopped
• 1/2 cup unsalted butter, cut into pieces
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• fleur de sel, for sprinkling, to taste

Instructions

1. Spoon 2 tablespoons of salted butter caramel into each baked chocolate tart shell, spreading it evenly over the bottom. In a medium heatproof bowl, combine the chopped dark chocolate and butter. Melt over a pot of simmering water, stirring occasionally, until smooth. Remove from heat and let cool slightly. In a separate bowl, whisk the eggs and sugar until pale and slightly thickened, then whisk in the melted chocolate mixture. Fold in the flour until just combined.
2. Divide the fondant batter evenly among the tart shells, filling each almost to the top. The batter should cover the caramel completely. Smooth the tops with a small offset spatula or the back of a spoon.
3. Place the filled tart shells on a baking sheet. Bake at 375°F (190°C) for exactly 8 minutes, until the tops are set and a delicate crust forms, but the centers remain molten.
4. Remove the tartlets from the oven and let them cool on a rack for 2 minutes. Sprinkle each with a pinch of fleur de sel. Serve warm, using a spoon to break through the crust and reveal the molten caramel and chocolate.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

7 g

Carbohydrates

48 g

Fat

41 g

Automatic estimate from the ingredient list, not laboratory-verified.