If you're a fan of nuts, you'll adore these delightful roasted caramel nut tartlets! A crispy tart shell filled with a rich caramel-nut mixture and drizzled with semisweet chocolate—perfect for an autumn treat.
Roasted Caramel Nut Tartlets with Chocolate Drizzle
If you’re a fan of nuts, you’ll adore these delightful roasted caramel nut tartlets! A crispy tart shell filled with a rich caramel-nut mixture and drizzled with semisweet chocolate—perfect for an autumn treat.
Equipment
- Baking sheet
- Microwave or double boiler
- Mixing bowl
- Parchment paper or aluminum foil
- Small microwave-safe bowl
Ingredients
- 1 cup 139 g hazelnuts
- 1 cup 99 g pecan halves
- 1 cup 140 g whole cashews
- 1 cup 120 g walnut halves
- 2 cups 470 ml caramel sauce
- 6 mini tart shells or 1 pie crust store-bought or homemade
- 1 cup 175 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Line a baking sheet with parchment paper or aluminum foil.
- Spread the nuts in a single layer on the baking sheet.
- Bake for 5 to 7 minutes, watching carefully to prevent burning.
- Remove from the oven and let cool until safe to handle.
- Mix the roasted nuts with caramel sauce, heating the caramel if necessary for easy coating.
- Distribute the caramel nut mixture evenly into each tart shell.
- Melt the chocolate chips in a microwave-safe bowl, stirring occasionally to prevent scorching, or use a double boiler.
- Drizzle the melted chocolate over each tartlet in a sweeping motion for a striped effect.
Notes & Wine Advice
Serving Tip:
Serve these tartlets slightly warm with a scoop of dairy-free vanilla ice cream for an extra indulgent treat.Wine Advice:
Pair with a rich dessert wine like a Tawny Port or a nutty Amontillado Sherry.Nutrition values
Calories: 450 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 28 g | Sugar: 32 g