Thanksgiving No-Bake Chocolate Caramel Tarts

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4.5 from 11 reviews



For the caramel

For the crust

For the topping


  1. First, make the caramel then set aside to let cool a bit.
  2. Make the crust: Pulse the walnuts and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
  3. Press the crust mixture into the bottom of five 4-inch tart pans or 10-inch tart pan or a rectangle tart pan and up the sides as much as possible.
  4. Pour about 3 tablespoons of the caramel into the middle of each tart pan or pour all the caramel into one large pan, leaving a little bit of crust around the outsides (this will help the chocolate seal the tart later). Place in the freezer for about 5 minutes, until caramel is hard.
  5. While caramel hardens, melt chocolate in a double boiler. When caramel is hard, pour chocolate over the top of each caramel tart, covering all the caramel and smoothing the chocolate out to the sides of the tart. Sprinkle a pinch of coarse sea salt in the middle then place in the fridge for about 10 minutes, until chocolate is set and has hardened.
  6. Before serving, remove from refrigerator for 10-15 minutes then run a knife under hot water for a bit, wipe dry then slice.