Salted Chocolate Caramel Tarts
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1/3 cup of cocoa powder
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- For the caramel filling:
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of sea salt
- For the chocolate ganache:
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of heavy cream
- 1/4 teaspoon of sea salt
- Sea salt flakes for garnish
Instructions:
Put the flour, granulated sugar, cold cubed butter, and cocoa powder in a food processor
Pulse until finely chopped bread crumbs are formed
Add the vanilla extract and the egg
Mix the dough until it comes together
You can add a tablespoon of cold water if its too dry
After transferring the dough to a surface dusted with flour, give it a quick knead until a smooth ball is formed
Refrigerate it for half an hour after wrapping it in plastic wrap
Set the oven temperature to 175C 350F
Using a floured surface, roll out the chilled dough to fit your tart pans
After pressing the dough into the pans, trim off any extra
Make fork pricks in the base
Pinch off the parchment paper from the tart shells and stuff them with dried beans or baking weights
For fifteen minutes, bake the tart shells blind
Next, take out the parchment paper and weights, and bake for a further ten minutes, or until the pastry is crisp and cooked through
Let it cool
In a saucepan over medium heat, mix the water and granulated sugar to make the caramel filling
After stirring to dissolve the sugar, allow it to boil without stirring until it takes on a deep amber hue
After turning off the heat, carefully pour in the heavy cream and stir continuously
Take care, as it might explode
Smoothly stir in the butter and sea salt
Give the caramel a little time to cool
After the tart shells have cooled, pour the caramel inside and chill for about 30 minutes to solidify
Put the chocolate chips in a heatproof bowl to make the chocolate ganache
The heavy cream should be heated in a small saucepan until it just begins to simmer
After adding the hot cream to the chocolate chips, give it a minute to sit
Add a small pinch of sea salt after stirring the ganache until its smooth
Let it cool down a little
Evenly spread the chocolate ganache over the tart shells that have been filled with caramel
As a final touch, scatter sea salt flakes over the chocolate ganache
Place the tarts in the refrigerator for a minimum of two hours, or until the chocolate ganache sets
Present and savor
Comments
Post a Comment