"Salted caramel & chocolate tarts"
Salted Caramel And Chocolate Tarts
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Prep time 2hrs 15mins
Cook time 30mins
Recipe Card
For the Crust
ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup cocoa powder
- 10 tablespoons cold unsalted butter
- 1 cup confectioner's sugar
- 1 egg
- 1/2 teaspoon vanilla extract
For the Caramel
ingredients
- 2 cups sugar
- 12 tablespoons unsalted butter
- 1 cup whipping or heavy cream
- 2 to 3 teaspoons salt
- 2 teaspoons vanilla extract
For the Filling
ingredients
- 3/4 cup dark chocolate chips
To Make the Crust
Method
Step 1
Combine flour, cocoa powder, confectioners sugar and salt. Add the butter cut in small pieces and whisk with a fork to form crumbles. Add the egg and the vanilla and stir to combine. Form a disk, cover with plastic wrap and refrigerate for at least 2 hours.
Step 2
Preheat oven to 350 °F and prepare a 9-inch springform tart pan or small pans. Place the dough onto a Silpat or floured countertop. Roll it out with a rolling pin, turn out into the prepared pan (or pans) and form an even, flat crust layer. Bake for 15 minutes. Allow to cool on a rack for about 15 minutes before removing from the springform pan and adding the filling.
To Make the Caramel
Step 1
While the crust cools, in a large saucepan heat the sugar, whisking constantly, until it has dissolved and has turned caramel-colored. Very carefully add the butter cut into pieces (the mixture will bubble) and cook for another 2-3 minutes, whisking constantly. Add the cream, vanilla and salt and cook for another 4-5 minutes until the sauce is smooth and combined.The sauce will thicken up. Allow the sauce to cool uncovered to room temperature and transfer to a glass.
Step 2
After the crust has cooled pour salted caramel over the crust and smooth the top lightly with a spatula or offset knife. To a medium bowl add the chocolate chips and melt them in the microwave by heating for 10-15 seconds intervals. Pour the chocolate over caramel, let rest for about 15 minutes, then slice and serve. Tart will keep airtight in the fridge for up to 1 week.