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Chocolate tartelettes with brazil nut caramel filling

22 de August de 2009

caramel tartelettes oozing

Int./Day time

In a dark room, a small group of people is sitting in a circle.

Paula: My name is Paula, and I am a kitchen supply shopaholic.

*Everybody: Hi, Paula.*

Paula: This is my story (flashback fog): there’s a street here in São Paulo, Paula Souza Street. That’s where my problem started.

Don’t judge me: you could lost control there too, because this street concentrates most part of restaurant and kitchen supplies stores in town. You can find everything there, from pots and pans to huge bakery ovens. I can’t go home without buying something. I just can’t.

That’s how I ended up with a ridiculous amount of mini tart tins I never get to use (without mentioning the cookie cutter and the pastry tip ever-growing collections).

But, you know what? Admitting the problem is the first step. And after a long reflection, I came to the conclusion the issue is not really having too many kitchen supplies, it’s having too many kitchen supplies not being used. 😉

caramel tartelettes shells

Chocolate tartelettes with brazil nut caramel filling

The tart dough is divinely melt in your mouth, crumbly, not too sweet. The caramel is creamy, almost runny, with the brazil nut crunch. The bittersweet chocolate glaze closes the deal. No more words.

caramel tartelettes line

Cocoa Shortbread Tart Dough (adapted from here) – makes one 9-inch tart shell, or a lot of minis

  • 1 1/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 130g/ 9 tbsp very cold or frozen butter, cut in small pieces
  • 1 egg yolk
  • the recipe didn’t ask, but I had to add a splash of cold water to gather the dough (mine was too dry and crumbly )

In the bowl of a food processor, place the flour, cocoa, salt and sugar. Pulse to combine. Add the butter. Pulse in short intervals, until it turns into a crumbly mixture, with pieces of butter the size of large peas. Beat the yolk slightly, only to break it. With the machine running, add the yolk in a steady stream, and pulse until the dough holds together. If it’s too crumbly you can’t press into a ball, add more water, one teaspoon at a time. Don’t pulse for more than 10 sec at a time.

Transfer the dough to a lightly floured work surface. Gather the pieces of dough into a ball, gently, without kneading too much. It is a crumbly dough, so don’t worry too much about smoothness here.

Butter a 9-inch round tart tin, with removable bottom. Press the dough over the bottom and sides of the tin. Save a small ball of dough for later, in the fridge, if you have any cracks in the shell. Freeze the shell for 30 minutes, while you preheat oven 190°C/ 375°F.

Butter the shiny part of a piece of aluminum foil and line the pie shell, buttered side down. I didn’t do any of this with the mini tarts, I only pricked with a fork to prevent puffing.

Bake for 25 minutes, remove the foil, if using, and press the shells with a spoon if it has puffed. If there is any cracks, patch with the reserved dough. Return to oven and bake for 8 to 10 minutes more. Let cool completely over a wire rack before filling and unmolding.

Brazil nut caramel  (inspired by this recipe)

  • 250ml warm heavy cream
  • 125ml water
  • 200g  sugar
  • pinch of salt
  • 100g chopped brasil nuts

In a small saucepan, mix the water, sugar and salt, and cook  until it reaches a deep golden color. Don’t stir the caramel, just swirl the pan if necessary. Remove from heat and, carefully, add the heavy cream, whisking to combine. Let warm to add the nuts and fill the tart.

Chocolate Glaze (from here)

  • 170g semisweet chocolate
  • 6 tbsp butter
  • 2 tsp corn syrup

In a double-boiler or microwave oven, melt the chopped chocolate and butter until smooth. Add the corn syrup and stir well. Use immediately.


Pour the caramel filling in the tart shells, but don’t fill up to the edge. Complete with the warm glaze. Let set at room temperature or in the refrigerator. Garnish with chopped Brazil nuts and unmold to serve.


36 Comments leave one →
  1. 22 de August de 2009 16:30

    ohh wow these tartlets look mouth watering. Look at that caramel!! awesome!! I wouldn t resist not buying any pans either

  2. 22 de August de 2009 17:38

    Those photos are food porn-worthy!! Holy yum.

  3. islandexile permalink
    22 de August de 2009 20:37

    I recently discovered your site. Wonderful! You’re a gifted story teller, humorist, photographer, and baker. Wow!!!
    My husband and I spent our honeymoon in Brasil, 40 years ago and have returned for long visits. Your blog will will help when I have a bad case of “saudades.”

    • thecookieshop permalink*
      31 de August de 2009 19:22

      I’m so happy you like the blog! Thank you! 🙂

  4. 22 de August de 2009 21:04

    I agree with VeggieGirl! Great intro. by the way! 🙂

  5. 23 de August de 2009 2:01

    wow those look unbelievable! I’m not really familiar with brazil nuts but this would be delicious with hazelnuts too. YUM!

  6. 23 de August de 2009 2:48

    Decadent! Love the sound of these…and I love the square ones. Good buys!

  7. 23 de August de 2009 10:03

    wow. this looks amazing. so drool-worthy!!

  8. 23 de August de 2009 11:32

    I have the same affliction! Beautiful recipe.

  9. 23 de August de 2009 11:34

    perfect, choco and caramel. I love these tarteletts.

  10. 23 de August de 2009 11:44

    You always come up with the best idea! I totally adore this!

    • thecookieshop permalink*
      31 de August de 2009 19:35

      Thanks, Anh! 🙂

  11. 23 de August de 2009 20:32

    Excuse my language – but those look #@$@#$# incredible! O.H. M.Y. G.O.D.!!!!

  12. paprkutr permalink
    23 de August de 2009 23:03

    They look amazingly wonderful. I know I have had a long weekend, but the recie is for the tartlets, what did you do to change them into the pictures? TIA

    • thecookieshop permalink*
      26 de August de 2009 23:37

      I’m not sure if I understood your question, but if you are referring to the square ones, they are tartlets baked in two-inch square tins.

  13. 24 de August de 2009 2:58

    Ahahh oh my gosh—my first thought when I saw this photo was HOLY GOD. Ha! Looks amazing.

  14. 24 de August de 2009 3:14

    I could never judge you! 😉 A totally reasonable addiction, I say.

    What can I say about these other than…fabulous! OH MY GOODNESS…they are incredible! YOU are a baking goddess!

  15. 24 de August de 2009 13:13

    Your creativity is amazing. Beautiful photos too!

  16. 25 de August de 2009 14:24

    Oh goodness. Absolutely gorgeous and they look mouthwateringly delicious.

  17. 27 de August de 2009 3:02

    Wow! I just want to reach through the computer screen and eat it! That looks really good 🙂

    • thecookieshop permalink*
      31 de August de 2009 21:41

      Thanks, Libby! 🙂

  18. 27 de August de 2009 4:09

    It’s nice to know that I’m not the only person who can’t resist kitchen gadgets and do-dads. I’ve yet to use my mini muffin pans, but I feel good about life just because I *have* them.

    And these look amazing!

    • thecookieshop permalink*
      31 de August de 2009 21:43

      I use my mini muffin pan a lot to make mini cupcakes (less calories per unit!)
      Thanks, Cathie!

  19. 27 de August de 2009 10:23

    These sound insane!

  20. 27 de August de 2009 14:55

    You are nuts girl! Love love the ‘creative’ intro….been there…done that….just emptied my cupboards and already stopped at a garage sale and bought kitchen gadgets never to be used…ha!

    Love the tarlets…so very beautiful!

  21. 5 de September de 2009 17:31

    I am so sorry for my belated wishes but I wanted to be sure to say congratulations on being a Finest Foodies Friday blog!

  22. 23 de September de 2009 16:21

    Now I have to get some square tins for this recipe! Perfect pics.

  23. Jane permalink
    26 de September de 2009 21:59

    hi, where did you get the 2 inch tartlet square tins? thanks:)

    • thecookieshop permalink*
      27 de September de 2009 1:22

      Jane, I bought them here in Brazil and I can’t remember the store’s name. But I found this pan, which is very similar to mine. Hope it helps!

  24. 4 de April de 2010 0:05

    I love Chocolate tartelettes .

  25. 21 de April de 2010 16:40

    I think it taste good.

  26. 13 de December de 2010 20:30

    I was already hungry… now my mouth is watering!

  27. Sheryl permalink
    28 de January de 2011 2:24

    This was an awesome dessert; I made it for a dinner patry and it was a big success. The only thing I found was that the chocolate glaze didn’t set in 35 degree heat of Australian summer! I’ll be making it in winter for sure 🙂

  28. 11 de November de 2011 15:26

    Love this recipe-very decadent, very unique, very posh. I’m making them-again-for my friends these holidays. ‘You’ are what I call an exceptional chef-and I appreciate this yummy recipe 🙂


  1. Chocolate tartelettes with brazil nut caramel filling | Well CookedWell Cooked

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