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Baking: Caramel Tartlets

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 367 kcal


  • 10 Pepper nut
  • 40 g Butter
  • 50 g White couverture
  • 250 g Mascarpone
  • 3 tbsp Sugar
  • 20 g Butter
  • 100 ml Cream 30% fat
  • 2 sheet Gelatin white
  • Also some almond brittle and other decorations


  • 8 Grind the pepper nuts and mix well with the soft butter.
  • Place the 16 mm springform pan on a plate or an oiled board, pour in the crumbs and press firmly. Let it set in the refrigerator.
  • Melt the couverture in a water bath and coat the crumbles with it. Chill again.
  • Now put the mascarpone in a bowl, let the gelatin soak in a little water and squeeze out.
  • Melt the sugar in a pan, stir in the butter and cream and then add the caramel to the mascarpone and stir thoroughly.
  • Dissolve the gelatin over low heat and add to the mascarpone-caramel mixture, stir in and then pour the cream onto the crumbly base. Let it set in the refrigerator for two hours.
  • Now the tartlet is removed from the mold with a sharp knife and decorated to your heart's desire.


Serving: 100gCalories: 367kcalCarbohydrates: 21.2gProtein: 5.6gFat: 29.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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