Chocolate Caramel Tarts

Chocolate Caramel Tarts

Chocolate Caramel Tart

I have been suffering from a severe case of chocolate craving for the last couple of months. I don’t care what it is or what it looks like, if there’s chocolate in it, I’ll eat it. My standards are pretty low, which is not something I’m particularly proud of. But, I am a pregnant woman after all, and pregnant women can get away with almost anything. Lucky me.

Chocolate Caramel Tart

The not so lovely part of this whole chocolate binging thing is a pretty nasty case of heartburn. It’s brutal. But, it hasn’t stopped me from eating chocolate. Oh, no.

I think I might be some sort of a chocolate masochist.

Chocolate Caramel Tarts

The notion of a tart filled with gooey salted caramel and topped with a bittersweet chocolate ganache has been haunting me for some time now. There’s something about oozing caramel that just makes me incredibly excited. Excited and hungry.

Chocolate Caramel Tarts

These tarts are pretty darn sexy and downright delectable. I don’t care much for Valentine’s Day myself, but I’m guessing this would be an awesome way to end a romantic dinner for two.

Chocolate Caramel Tart

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Chocolate Caramel Tarts

Makes 10 tarts
Prep time: + chilling time
Cook time:
Total time: + chilling time
Difficulty: Intermediate

Category: Pies & tarts
Dark chocolate and salted caramel are a match made in heaven. Instead of the classic chocolate ganache, I opted for a dark chocolate sour cream ganache topping to counterbalance the sweetness of gooey caramel filling. Instead of making 10 small tarts, you can make one large tart.
For the crust:
Ingredients
115g butter, at room temperature
60g powdered sugar
3 egg yolks
230g all-purpose flour
20g cocoa powder
pinch of salt
Directions
In the bowl of your standing mixer, whip together the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Mix until incorporated. In a separate bowl, combine the flour, cocoa powder and salt. Add the dry ingredients into the butter mixture and mix briefly. Transfer the whole mixture onto a lightly floured work surface and gather the dough into a smooth ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for an hour.
Preheat oven to 180°C. Butter 10 small tart rings.
Roll the dough out on a lightly floured work surface or in between two sheets of plastic. Cut out circles slightly bigger than your tart rings, transfer and press the dough gently with your fingers into the bottom and sides of the tart rings. Scrape the remaining dough, knead it until it comes together, roll out and repeat the process. Prick the bottom of each tart with a fork and refrigerate for 15 minutes. Remove from refrigerator and blind bake for 10-15 minutes until completely done. Allow the tart shells to cool completely before filling them.
For the salted caramel filling:
Ingredients
265g white sugar
100ml water
200ml heavy cream
40g butter
1 tsp sea salt
Directions
Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan and increase the heat to high. Bring to the boil and cook without stirring until the temperature reaches 150°C and the mixture is a deep caramel color. This will take for 10–12 minutes. Meanwhile, place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove the caramelized sugar from the heat and working quickly, add the cream and butter mixture and whisk to combine. Add salt, return to the heat and cook for further 2 minutes or until thickened slightly.
Transfer the caramel filling to a bowl and cool to room temperature. Then transfer the filling to the refrigerator until nice and thick. Spoon the salted caramel into the tart shells and refrigerate for 2–3 hours or until set. You could put them into the freezer for 30-45 minutes to speed up the process. The caramel filling has to be completely set before adding the chocolate layer.
For the sour cream chocolate ganache:
Ingredients
180g chopped dark chocolate
180g sour cream
2 tbsp powdered sugar
3 tbsp milk
Directions
Melt the chocolate, sour cream, sugar and milk in a double-boiler, stirring constantly. Spread the warm chocolate over cold tarts and let it set.
Keep the tarts at room temperature and sprinkle with some sea salt before serving. You can keep them in the refrigerator, if you like, but make sure you bring them to room temperature before serving.

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