Chocolate Caramel Tarts
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Sugar1 large
Egg Yolk3 tsp
Vanilla Extract1.25 cups
Flour1 cup
Water1 cup
Light Corn Syrup1 cup
Heavy Cream2 tbsps
Creme FraicheDirections:
1
Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute
2
Add egg yolk and vanilla and beat until smooth
3
Sift in flour and cocoa powder and beat on low speed until just combined
4
Scrape 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 oven to 325 degrees F
7
On lightly floured surface, roll 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
9
Prick the dough all over with a fork
10
Chill tart shells for 20 minutes
11
Line the tart shells with foil and fill with dried beans, rice, or pie weights
12
Bake for 15 minutes
13
Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set
14
Transfer to a wire rack to cool
15
(The tart shells can be made 8 hours ahead
16
) Caramel filling: Place 1/2 cup water in a large saucepan
17
Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes
18
Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth
19
(Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells
20
) Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes
21
Chocolate ganache glaze: In saucepan, bring cream to a boil
22
Place chopped chocolate in a bowl
23
Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth
24
Pour some of the still-warm glaze over each tart
25
Let glaze set at room temperature for at least 2 hours before serving
26
Sprinkle with salt, if desired, just before serving