So amazingly good, best served room temperatured.
Salted chocolate caramel tarts
Recipe
Makes 6
10 tablespoons butter, soft
1/2 cup+2 tablespoons confectioners sugar
2 egg yolks
1 1/2 cups plain flour
1/4 cup cocoa powder
1 1/2 cups sugar
3 tablespoons corn syrup
6 tablespoons water
6 tablespoons heavy cream'
1 tablespoon sour cream
1 teaspoon vanilla
1/2 cup heavy cream
4 oz dark chocolate, chopped
fleur de sel or maldon salt
10 tablespoons butter, soft
1/2 cup+2 tablespoons confectioners sugar
2 egg yolks
1 1/2 cups plain flour
1/4 cup cocoa powder
1 1/2 cups sugar
3 tablespoons corn syrup
6 tablespoons water
6 tablespoons heavy cream'
1 tablespoon sour cream
1 teaspoon vanilla
1/2 cup heavy cream
4 oz dark chocolate, chopped
fleur de sel or maldon salt
Beat butter and sugar creamy.
Add egg yolks and beat well.
Add flour and cocoa and work it well together.
Press into 6 mini tart pans.
Prick the bottom with a fork.
Cool for 1 hour.
Bake at 350F until golden and crisp, about 12-15 minutes.
Cool on a wire rack.
Caramel:
In a saucepan over medium heat beat together sugar, syrup and water.
Bring to a boil and cook until golden, about 8-10 minutes.
Remove from heat and add cream, sour cream and vanilla.
Pour the warm liquid into the tarts.
Place cream and chocolate in a double boiler and melt together.
Once smooth remove from heat and place some on top of each tart.
Finish off with some salt.
Add egg yolks and beat well.
Add flour and cocoa and work it well together.
Press into 6 mini tart pans.
Prick the bottom with a fork.
Cool for 1 hour.
Bake at 350F until golden and crisp, about 12-15 minutes.
Cool on a wire rack.
Caramel:
In a saucepan over medium heat beat together sugar, syrup and water.
Bring to a boil and cook until golden, about 8-10 minutes.
Remove from heat and add cream, sour cream and vanilla.
Pour the warm liquid into the tarts.
Place cream and chocolate in a double boiler and melt together.
Once smooth remove from heat and place some on top of each tart.
Finish off with some salt.
Image: Linda Pugliese via Taverne Agency. Recipe: Paul Lowe
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