Chocolate Caramel Tarts
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Sugar1 large
Egg Yolk3 tsp
Vanilla Extract1.25 cups
All-Purpose Flour1 cup
Water1 cup
Light Corn Syrup1 cup
Heavy Cream2 tbsps
Creme Fraiche1 pinch
Fine Sea SaltDirections:
1
To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until just combined, about 1 minute
2
Add the egg yolk and vanilla and beat until smooth
3
Sift in the flour and cocoa powder and beat on low speed until just combined
4
Scrape the dough onto a sheet of plastic wrap and form it into a disk
5
Wrap and chill until firm, about 1 hour, or up to 3 days
6
Preheat the oven to 325 degrees F
7
On a lightly floured surface, roll the tart dough to an 18 by 12-inch rectangle, 3/16-inch thick
8
Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork
9
Chill the tart shells for 20 minutes
10
Line the tart shells with foil and fill with dried beans, rice or pie weights
11
Bake for 15 minutes
12
Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set
13
Transfer to a wire rack to cool
14
(The tart shells can be made 8 hours ahead
15
) To prepare the filling, place 1/2 cup water in large saucepan
16
Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark caramel, about 10 minutes
17
Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth
18
(The caramel can be made up to 5 days ahead and refrigerated
19
) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes
20
To make the ganache glaze, in a saucepan, bring the cream to a boil
21
Place the chocolate in a bowl
22
Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth
23
Pour some of the glaze over each of the tarts while still warm
24
Let the glaze set at room temperature for at least 2 hours before serving
25
Sprinkle with salt, if desired, just before serving
26
Variation: For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time
27
When the tart shell is cool, spoon the warm caramel to set before pouring the warm ganache onto the tart