Makes 10 tarts.
- Prep time: 1h + chilling time
- Cook time: 45min
- Total time: 1h 45min + chilling time
- Difficulty: Intermediate
Dark chocolate and salted caramel are a perfect match. Instead of the traditional chocolate ganache, I used a dark chocolate sour cream ganache to balance out the sweetness of the gooey caramel filling. You can make one large tart instead of ten small tarts.
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:
Whip the butter and sugar together in the bowl of your standing mixer until light and fluffy. One at a time, add the egg yolks, beating well after each addition. Mix until everything is combined. Combine the flour, cocoa powder, and salt in a separate bowl. Mix briefly the dry ingredients into the butter mixture. Transfer the entire mixture to a lightly floured work surface and shape into a smooth ball. Refrigerate for an hour after flattening the dough into a disk and wrapping it in plastic wrap.
Preheat the oven to 180 degrees Celsius. Using a pastry brush, butter 10 small tart rings.
Roll out the dough on a lightly floured surface or between two sheets of plastic wrap. Cut out circles slightly larger than your tart rings, then transfer and gently press the dough into the bottom and sides of the tart rings with your fingers. Scrape the remaining dough, knead it together, roll it out, and repeat the process. Refrigerate for 15 minutes after pricking the bottom of each tart with a fork. Remove from the refrigerator and bake for 10-15 minutes, or until completely cooked. Before filling the tart shells, allow them to cool completely.
For the Salted Caramel Filling.
Ingredients:
- 265g white sugar
- 100ml water
- 200ml heavy cream
- 40g butter
- 1 tsp sea salt
Directions:
In a medium saucepan over low heat, combine the sugar and water and stir until the sugar is dissolved. Increase the heat to high and place a sugar thermometer in the pan. Bring to a boil and cook, stirring occasionally, until the temperature reaches 150°C and the mixture has turned a deep caramel color. This will take between 10 and 12 minutes. Meanwhile, bring the cream and butter to a boil in a small saucepan over medium heat. Remove the caramelized sugar from the heat and, working quickly, whisk in the cream and butter mixture. Return to the heat and cook for another 2 minutes, or until slightly thickened.
Cool the caramel filling to room temperature in a bowl. Then place the filling in the refrigerator to thicken. Refrigerate the tart shells for 2-3 hours, or until the salted caramel is set. To expedite the process, place them in the freezer for 30-45 minutes. Before adding the chocolate layer, the caramel filling must be completely set.
For the Sour Cream Chocolate Ganache.
Ingredients:
- 180g chopped dark chocolate
- 180g sour cream
- 2 tbsp powdered sugar
- 3 tbsp milk
Directions:
In a double boiler, melt the chocolate, sour cream, sugar, and milk, stirring constantly. Allow the warm chocolate to set over the cold tarts.
Before serving, keep the tarts at room temperature and sprinkle with sea salt. If you want to store them in the refrigerator, bring them to room temperature before serving.
Commentary.
Mini Tart Od Čokolade I Karamele is another name for it.
Pies and Tarts are in this category.
For the past few months, I’ve been suffering from a severe chocolate craving. I don’t care what it is or how it looks; if it contains chocolate, I’ll eat it. My standards are fairly low, which I am not particularly proud of.
The not-so-pleasant aspect of this chocolate binge is a severe case of heartburn. It’s excruciating. It hasn’t, however, stopped me from eating chocolate. Oh, no.
I believe I am some kind of chocolate masochist.
For a long time, I’ve had a craving for a tart filled with gooey salted caramel and topped with a bittersweet chocolate ganache. There’s something about oozing caramel that gets me all excited. I’m both excited and hungry.
These tarts are incredibly sexy and delectable. I’m not a big fan of Valentine’s Day, but I imagine this would be a great way to cap off a romantic dinner for two.
