Salted Chocolate Caramel Tarts
So amazingly good, best served room temperature.
MAKES 6
Tart:
10 tablespoons butter, soft
1⁄ 2 cup+ 2 tablespoons confectioners' sugar
2 egg yolks
11⁄ 2 cups plain flour
1⁄ 4 cup cocoa powder
Filling:
11⁄ 2 cups sugar
3 tablespoons corn syrup
6 tablespoons water
Topping:
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon vanilla
1⁄ 2 cup heavy cream
4 oz dark chocolate, chopped
fleur de sel or Maldon salt
1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy.
3. Add egg yolks and beat well. 4. Add flour and cocoa and work
together. 5. Press into 6 mini tart pans. 6. Prick the bottom with
a fork. 7. Let sit for 1 hour. 8. Bake until golden and crisp, about
12 to 15 minutes. 9. Cool on a wire rack. 10. In a saucepan over
medium heat beat together sugar, syrup, and water. 11. Bring to
a boil and cook until golden, about 8 to 10 minutes. 12. Remove
from heat and add cream, sour cream, and vanilla. 13. Pour the
warm liquid into the tarts. 14. Place cream and chocolate in a
double boiler and melt together. 15. Once smooth remove from
heat and place on top of each tart. 16. Finish off by sprinkling
the tarts with some salt.
Chocolate & Pecan Tart
I love this tart. The pecans on top can also be served with some
great cheese.
1 TART, SERVES 6
Tart:
10 tablespoons butter, soft
1⁄ 2 cup+ 2 tablespoons confectioners' sugar
2 egg yolks
11⁄ 2 cups plain flour
1⁄ 4 cup cocoa powder
Filling:
3⁄ 4 cup heavy cream
7 oz dark chocolate, chopped
7 oz light brown sugar
Topping:
4 oz sugar
1 teaspoon Maldon sea salt
4 oz pecans
1. Preheat oven to 350°F 2. Beat butter and sugar until creamy.
3. Add egg yolks and beat well. 4. Add flour and cocoa and
work it well together. 5. Press into a large tart pan. 6. Prick the
bottom with a fork. 7. Let sit for 1 hour. 8. Bake at until golden
and crisp, about 12 to 15 minutes. 9. Cool on a wire rack.
10. Place cream, chocolate, and sugar in a double boiler and
melt together. 11. Once smooth, remove from heat and pour
in the tart. 12. Place the sugar in a sauce pan and stir until you
have golden caramel. 13. Add salt and pecans. 14. Pour onto
parchment paper and let stiffen. 15. Break in pieces and place
on top of tart.
