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Dark Chocolate & Flaked Salt Butter Tarts

Dark Chocolate & Flaked Salt Butter Tarts




12 Tarts


35 Minutes


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  • 1 double crust pie dough, chilled
  • ⅓ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • ½ cup Crown Golden Corn Syrup
  • 1 large egg, whisked
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 100 grams quality dark chocolate, roughly chopped
  • Flaked salt, to finish



  1. Preheat the oven to 375(f) degrees. Roll out prepared pie dough to ¼-inch thick. Using a large biscuit cutter, slice dough into 12 rounds.
  2. Shape dough into a 12-tin muffin pan to create the tart shells. Refrigerate as you prepare the filling.
  3. In a small mixing bowl whisk together butter, brown sugar, golden corn syrup, egg, vanilla & salt until well combined.
  4. Evenly divide the dark chocolate amongst prepared tart shells. Fill shells ¾ of the way full with prepared filling.
  5. Bake until the crust is golden & the filling is bubbly, about 15 minutes. Immediately finish with a pinch of flaked salt. Let cool completely before removing from pan & serving.


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