Homemade Snickers Tartlets

Ingredients

• 250 g Shortcrust pastry (prepared) (Roll of pure butter shortcrust pastry, to be cut into 4 cm diameter circles)
• 100 g Chunky peanut butter (Spreadable, with peanut pieces included for crunch)
• 150 g White sugar (For the caramel)
• 110 g Semi-salted butter (80 g for the caramel, 30 g for the ganache)
• 100 ml Whole liquid cream (For the caramel, adds richness)
• 1 pincée Sea salt (crystals) (Added to the caramel for salty flavor)
• 200 g Baking dark chocolate (70 % cocoa) (To be melted with butter for the ganache)

Instructions

1. Cut the tart bases

   Roll out the shortcrust pastry on a lightly floured surface, then using a 4 cm cookie cutter, cut circles.

   Time: PT15M

2. Line the molds

   Place each dough circle into a tartlet mold, press lightly to adhere the edges and form a small rim.

   Time: PT5M

3. Dock and blind bake

   Pierce the base of each tartlet with a fork (3 points) to prevent puffing, then bake on a parchment‑lined sheet at 180°C for 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

4. Prepare salted butter caramel

   In a saucepan, spread the sugar in an even layer and heat over medium heat until it melts and turns amber. Remove from heat, add 80 g semi‑salted butter and the sea‑salt crystals, stir. Return to low heat, incorporate the whole cream, mix until a smooth sauce forms.

   Time: PT10M

5. Let the caramel cool

   Transfer the caramel to a bowl, let stand at room temperature until it thickens slightly (about 10 minutes).

   Time: PT10M

6. Prepare chocolate butter ganache

   Melt the 200 g dark chocolate with 30 g semi‑salted butter in a saucepan over very low heat, stirring constantly until a glossy texture is achieved.

   Time: PT5M

7. Spread the peanut butter

   On each baked tartlet base, place a teaspoon of chunky peanut butter and spread evenly.

   Time: PT5M

8. Add the caramel

   Gently pour a small spoonful of salted butter caramel over the peanut butter, leaving space for the chocolate ganache.

   Time: PT5M

9. Set the caramel with cold

   Place the tartlets in the freezer for 10 minutes so the caramel firms slightly.

   Time: PT10M

10. Pour the chocolate ganache

    Remove the tartlets from the freezer, then spread the chocolate ganache over the caramel using a spatula, smoothing the surface.

    Time: PT5M

11. Cool the chocolate

    Transfer the tartlets to the refrigerator for 1 hour so the ganache sets completely.

    Time: PT1H

12. Unmold and serve

    Remove the tartlets from the refrigerator, gently release them from the molds and arrange on a serving plate. Enjoy immediately or keep chilled.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Shortcrust pastry (prepared): Shortcrust pastry, Homemade sweet pastry
• Instead of Chunky peanut butter: Almond butter, Hazelnut butter
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Semi-salted butter: Unsalted butter + salt, Salted butter
• Instead of Whole liquid cream: Heavy cream, 30% cream
• Instead of Sea salt (crystals): Fleur de sel
• Instead of Baking dark chocolate (70 % cocoa): Milk chocolate, White chocolate

Equipment Needed

• Rolling pin
• Round cookie cutter (≈4 cm)
• Tartlet molds (12)
• Oven
• Fork
• Medium saucepan
• Silicone spatula
• Whisk (optional)
• Freezer
• Refrigerator
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Blind bake the tart bases to prevent puffing.
• Caramel must reach an amber color without burning.
• Chocolate ganache must be melted over low heat to avoid separation.
• Cool the caramel before adding the chocolate to prevent it from running.

Chef Tips from the Video

• Use high‑quality semi‑salted butter for a more flavorful caramel.
• Lightly sprinkle fleur de sel over the chocolate before serving to enhance flavor.
• If you don’t have tartlet molds, a muffin tin yields an equally elegant result.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 month, but the chocolate may lose its shine.

Room temperature: Consume within 2 hours of serving, otherwise keep chilled.

Make-Ahead Tips

• Prepare the caramel and ganache the day before and keep them refrigerated.
• Blind bake the tart bases ahead of time and store them in an airtight box.
• Assemble the tartlets just before serving for optimal texture.