Salted Caramel And Chocolate Tarts

(3)
"Salted caramel & chocolate tarts"
-- @azourabova
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  • Recipe Card
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.