Chocolate Caramel Tartlets
Adapted from David Lebovitz
4 ounces (115g) butter, at room temperature
1/2 cup (100g) white sugar
1 egg, at room temperature
1/4 tsp. salt
1/2 tsp. vanilla (paste or extract)
1 cup (140g) all purpose flour
6 tbsp. (50g) cocoa powder
1 cup white sugar
1/2 cup heavy cream
4 1/2 ounces (130g) bittersweet chocolate, chopped
6 tablespoons (90ml) heavy cream
coarse sea salt
To make the dough, cream together the butter and sugar (with a mixer or by hand). Add in the egg, salt and vanilla, beating until smooth. Add both the flour and cocoa all at once. Mix until the dough forms a ball, but don’t over-work it.
Grease 24 mini muffin tins. Roll the dough into 24 2cm balls. Place each ball in its own mini muffin tin. Take your thumb and press down in the middle of each. Then work around the edges, pressing the dough into the sides to form a little cup. If you find that your fingers are sticking to the dough, grease them lightly with butter. Bake at 350F for 8-10 minutes or until the dough loses it’s sheen. Cool slightly and remove the tarts from the mini muffin tins onto a cooling rack to come to room temperature.
To make the filling put the sugar in a pot with a splash of water. Cook on high heat until it reaches a deep, caramel colour, swirling occasionally. Remove the caramelized sugar from the heat and stir in the cream. Careful, it will bubble. Return the pot to the heat and cook over medium until the sugar and cream come together to form a cohesive sauce (this should not take more than 2-3 minutes). Allow the caramel to cool a bit before spooning about a teaspoon of it into each cooled tart shell.
Now for the ganache, the easiest part. Heat up the cream in a pot or you can be lazy efficient and pop it in the microwave like I did. Pour the hot cream over the chocolate. Just let it sit for a second to allow the chocolate to melt. Stir it together and dollop about a teaspoon of it onto each caramel filled tart. Sprinkle with coarse salt. Who’s ready for some chocolate caramel tartlets??