Ultimate Guide to Perfect Caramel Ganache Tarts: Tips, Tricks, and Recipes

Rich, creamy caramel and bittersweet chocolate meet in a crisp, buttery shell to make this amazing treat that’s perfect for any occasion. Starting with the traditional pate sucree, meaning sugar dough, then adding a rich, almost savory caramel, and ending with a dark and creamy chocolate ganache, these caramel ganache tarts may take some skill to make but are completely worth the time.

Learning how to make pate sucree is a great step into the pastry world. Not only can this dough be used for tart shells but it can also be used for cut-out cookies. This dough is easy to make and quick to mix up, it just needs time to chill so it doesn’t shrink while baking.

Making caramel is another great skill to have. So many applications! Sauces, fillings, decorations. It all depends on the cooking temperature of the sugar and how much cream is added. Caramel can be quite dangerous, as its high temperature can cause burns, so please use caution and work cleanly when attempting to make it.

And finally ganache. Again, another great skill. Different ratios can create a filling, a glaze, or a frosting. White, milk, and dark chocolate all require different amounts of cream because of the percentage of cacao butter in each.

pro tips

• mise en place: weighing and prepping all of your ingredients and tools before starting sets you up for a successful bake.
• equipment varies: temperatures and timing can vary. I recommend getting an oven thermometer to ensure you are baking at the right temperature. The same goes for range tops, my medium heat may be medium-high heat for you or vice versa. The more you know your equipment the more you’ll be able to adjust to recipe instructions.
• read the recipe first: always read the entire recipe before starting. No surprise steps while your elbow deep in the bake.

equipment and supplies

• candy thermometer: or a digital thermometer is needed to ensure your caramel has reached the correct temperature. Click the links for my Amazon picks. My candy thermometer was handed down to me by my mother and I got my digital thermometer from the Culinary Institute of Virginia.
• hand blender: a hand blender is a great addition to your baking tool set. If you don’t have one, that’s ok, you can still blend the mixture with a spatula or a whisk. The hand blender creates a super smooth texture and, if used correctly, can eliminate air bubbles.
• medium saucepans
• bowls
• rubber spatula
• scale

ingredient notes

Caramel Filling

• gelatin mass: this is the combination of gelatin and water.
• vanilla pod: if you don’t have a vanilla bean, you can use vanilla extract or vanilla bean paste. Add the extract when you add the condensed milk.
• glucose: helps stabilize the caramel and reduce crystallization.

caramel ganache tarts recipe instructions

Pate Sucree

*full instructions and tips can be found here.

step one: Cream the butter, sugar, salt, lemon zest, and vanilla until smooth and pale. Scrape the bowl.

step two: Add the eggs a little at a time and beat well between each addition. Scrape the bowl.

step three: Add the flour. Mix on low speed and blend into a soft dough. Be careful not to overmix.

step four: Wrap in plastic wrap and flatten out. Chill until firm.

step five: Roll out the dough to 1/4 inch thickness then press out circles for the tartlets shells. Dock the dough with a fork or docker to prevent air bubbles.

step six: Press the circles into the shells then chill for 10 minutes.

step seven: Bake the shells at 350°F for about 10 minutes or until crisp and golden brown.

step eight: Gently remove the shells from the pans.

Caramel Filling

*full instructions and tips can be found here.

step one: Bring cream and vanilla bean pod to a boil.

step two: Add the water, sugar, and glucose in a saucepan. Bring to 180-185°C.

step three: Turn off the heat and add the hot cream while whisking constantly. Be careful! Cream will steam.

step four: Reheat the mixture to 104-105°C, and stir well.

step five: Transfer the mixture to a tall measuring cup. Stir in the condensed milk.

step six: Allow the caramel to cool to 40-42°C, then add the melted gelatin mass and diced butter. Process with a hand blender.

step seven: Pour into the baked shells, leaving enough space to top with the ganache.

Ganache

step one: Bring the cream to a boil.

step two: Pour over the chocolate and butter. Let sit for a few minutes to melt. Stir well to combine into a smooth and shiny ganache.

step three: Pour the ganache into a piping bag to make it easier and cleaner to fill the tarts. Gently squeeze onto the caramel and fill the top of the tart shell.

Chill until firm. Decorate with cacao nibs, lavender flowers, or smoked salt.

Tart Dough

aka Pate sucree Tender, buttery crust perfect for tarts and cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

resting times 20 minutes mins

Total Time 6 minutes mins

Course Dessert

Cuisine French

Servings 9 tartlets

Equipment

• 1 Stand mixer
• 1 Rolling Pin
• 9 tartlet pans or 1 large tart pan

Ingredients

  

• 108 g butter softened
• 66 g powdered sugar
• 1 g salt
• 1 g lemon zest optional
• 2 drops vanilla extract
• 50 g eggs beaten
• 200 g pastry flour or ap flour

Instructions

 

• Cream the butter, sugar, lemon zest, and vanilla until pale and smooth.
• Add the egg a little at a time and beat well.
• Add the flour and salt. Mix on low speed just until the flour disappears.
• Wrap in plastic wrap and flatten out. Chill until firm before use.

Keyword cookie, dough, pate sucree, tart

storage tips

Store completed tarts in the fridge for up to 5 days.

You can freeze empty baked tart shells for a month.

Caramel and ganache can be kept in the fridge for a week; freezer for a month.

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