Mini Butterscotch Tarts
These mini butterscotch tarts combine buttery caramel and chocolate in a delightful, bite-sized treat, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups ground mini pretzels for a crunchy texture
- 0.5 cups pecan halves add a nutty flavor
- 2 tablespoons light brown sugar for sweetness and moisture
- 0.5 cups unsalted butter melted; adds richness
Filling Ingredients
- 0.25 cups semi-sweet chocolate chopped; contributes a rich chocolate flavor
- 0.25 cups unsalted butter melted; enhances creaminess
- 3 tablespoons Dutch processed cocoa powder for deep chocolate flavor
- 0.33 cups granulated sugar sweetness
- 1 large egg whisked; binds ingredients together
- 0.25 cups all-purpose flour provides structure
- 0.125 teaspoons kosher salt balances sweetness
Ganache Ingredients
- 1 cup granulated sugar primary sweetener
- 6 tablespoons unsalted butter room temperature; adds richness
- 0.5 cups heavy whipping cream for creaminess
- 2 teaspoons vanilla paste or extract adds depth of flavor
- 0.25 teaspoons sea salt enhances flavors
- 0.75 cups semi-sweet chocolate chopped; rich chocolate flavor
- 0.5 cups heavy whipping cream for velvety consistency
- Flaky sea salt for garnish; adds a finishing touch
Instructions
Preparation
- Combine the ground mini pretzels, pecan halves, light brown sugar, and melted unsalted butter in a mixing bowl. Mix until evenly combined and crumbly.
- Grease a muffin tin lightly to prevent sticking. Spoon the pretzel mixture into each muffin cup and press down firmly to form the crust.
- Preheat your oven. Bake the crusts for about 10 minutes or until lightly golden.
- In another bowl, combine chopped semi-sweet chocolate, melted butter, cocoa powder, granulated sugar, whisked egg, flour, and kosher salt. Mix until smooth.
- Spoon the chocolate filling into the cooled crusts, filling each slightly above the edge.
- Return the muffin tin to the oven and bake for another 15 to 20 minutes until the edges are set but the center remains slightly soft.
- Let the tarts cool in the pan for 10 minutes before transferring to a wire rack.
- Heat heavy whipping cream in a saucepan until just about to boil. Remove from heat and add chopped chocolate, stirring until smooth.
- Pour the ganache evenly over the cooled tarts and let set at room temperature or chill in the refrigerator for faster results.
- Before serving, sprinkle with flaky sea salt.
Notes
These tarts can also be enjoyed with fruit preserves or caramel sauce for variations. Store leftovers in an airtight container to maintain freshness.