Chocolate Caramel Tarts

Girls this is an amazing and impressive treat that takes about an hour from beginning to end. I made these for a book club last night and they were soooo good!















Yield: 24 servings

Ingredients:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL or just buy some :-)

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Evenly press each portion into the bottoms and sides of 24 2-inch mini tartlet pans using mini muffin/cupcake liners. ( I did actually try not using the liners but the tart shells gett pretty stuck in the pans if you don't and it's hard to get them out in the end). Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 10-12 minutes. Transfer to a rack and let cool.

2. Prepare the Caramel OR use store bought like I did :-): In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Notes:

- My mini tartlet pan was about 2 inches in diameter for each tart with 24 all together in one pan. I rolled about a Tablespoon into a ball and placed it in the tart pan and used a small "shot glass" to squish the tart dough out to form the cups for the caramel.
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur