Chocolate Caramel Tarts
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.
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.
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.
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 Tarts
Prep time: + chilling time
Total time: + chilling time
Category: Pies & tarts
60g powdered sugar
3 egg yolks
230g all-purpose flour
20g cocoa powder
pinch of salt
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.
200ml heavy cream
1 tsp sea salt
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.
180g sour cream
2 tbsp powdered sugar
3 tbsp milk
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.