Caramel and chocolate is a great combo, don't you agree? The milky sweet creamy caramel mixed with the rich and bitter flavor of dark chocolate. It just sounds perfect.
This tart was inspired by the Dulce de Leche cheesecake bars I made last week. People dug it. So I decided, when I was putting this week's menu together, to do a Dulce de Leche tart. They were very popular!
There's not much to this one, which is great! I used a homemade tart recipe, but you can use refrigerated pie crust to keep it simple. You cut out pastry dough to fit the cupcake tins, you bake it for about 10-15 minutes, then you fill it with caramel and top with dark chocolate! You can even add a little sea salt for that salty-sweet balance.
You can't go wrong with a 20 minute recipe. Well... maybe you can... but this one is easy!
Let's keep this post short so you can get to the good stuff quicker!