🍫🥜 Snickers Tartlets – A Caramel-Chocolate Treat with a Crunchy Twist
Inspired by the iconic Snickers bar, these elegant tartlets combine salted peanuts, milk chocolate, and silky caramel mousse in a refined dessert form.These Snickers tartlets feature caramel mousse, chocolate cream, and crunchy peanuts in buttery tart shells – a gourmet version of your favorite candy bar.If you love the nostalgic taste of Snickers, you're going to adore these Snickers Tartlets. They combine all the classic elements – chocolate, caramel, and salted peanuts – in a more refined, bite-sized form. Built on a buttery short crust base, each tart holds a layer of silky chocolate ganache, rich dulce de leche, and a topping of chopped peanuts. What makes them truly shine is the glossy caramelized white chocolate mousse, finished with a shimmering caramel glaze.These have been tested and refined many times, and the results are pure indulgence. Serve them as a showstopper dessert or bring them out for special guests – they’ll disappear in no time!Keywords: Snickers dessert, caramel tartlets, chocolate peanut mousse cake, mini tart recipes
Ingredients
✳️ Caramel Mousse
- 2 gelatin sheets
- 175 g caramelized white chocolate e.g., Gold by Callebaut
- 250 ml heavy cream
✳️ Shortcrust Tart Shells
- 150 g all-purpose flour
- 40 g powdered sugar
- 1 pinch of salt
- ½ egg
- 85 g cold butter cubed
✳️ Filling
- 50 ml heavy cream
- 75 g milk chocolate chopped
- 6 tbsp dulce de leche e.g., Tørsleffs
- 100 g salted peanuts roughly chopped
✳️ Caramel Glaze
- 1½ gelatin sheets
- 50 ml milk
- 70 g glucose syrup
- 100 g caramelized white chocolate
- 60 g neutral mirror glaze miroir gel
- Optional: edible gold dust
Instructions
Caramel Mousse
- Soak gelatin in cold water.
- Melt the chocolate gently in a double boiler or microwave.
- Heat 50 ml cream, dissolve the gelatin in it, then stir into the melted chocolate.
- Whip the remaining cream to soft peaks. Once the chocolate mix is cool, fold in the whipped cream.
- Pour the mousse into silicone molds and freeze until solid.
Tart Shells
- Mix flour, powdered sugar, and salt. Add cold butter and rub in until the mixture resembles breadcrumbs.
- Lightly beat the egg and use it to bring the dough together. Wrap and chill for 20–30 minutes.
- Preheat oven to 200°C. Roll out the dough and line six small tart rings.
- Bake for 12 minutes, then let cool completely.
Chocolate & Caramel Filling
- Melt chocolate. Heat the cream and pour over the chocolate. Stir until smooth.
- Spoon a layer into each tart shell, filling about ⅓ of the way. Let it set.
- Spread a tablespoon of dulce de leche on top.
- Sprinkle with chopped peanuts, keeping them below the tart’s rim. Chill until firm.
Caramel Glaze
- Soak gelatin in cold water.
- Heat milk and glucose until fully dissolved, then stir in gelatin.
- Pour over chopped chocolate. Mix until smooth.
- Add miroir gel and optional gold dust. Blend with an immersion blender (angled, no air bubbles).
- Let the glaze cool to 34–35°C.
🧩 Final Assembly
- Unmold the frozen caramel mousses and place them on a wire rack with parchment underneath.
- Pour the caramel glaze over each mousse.
- Carefully lift each glazed dome and place it onto a tart shell.
- Refrigerate for 30 minutes before decorating and serving.
Notes
📌 Notes
- The glaze makes enough for 12 mousses. Store the leftover in the fridge and reheat gently for future use.
- Best served slightly chilled, after allowing the mousse to soften a little.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.