Sometimes a simple meal can be best. 🙂
The allure of caramel. Almost any kinds of dessert taste good with caramel.
Especially salted caramel ice cream. The sweet saltiness creamy mixture.
Actually I would never say no to anything caramel. Especially if its paired with deep dark rich chocolates.
Not very good for my diet. But. That’s for later.
Recipe inspired from http://www.davidlebovitz.com/2012/11/chocolate-caramel-tart-tartlets-recipe/
1/2 cup raw sugar
150g all purpose flour
50g cocoa powder (Valrhona)
1/4 tsp sea salt
1/2 tsp vanilla
Cream butter and sugar in an electric mixer until smooth.
Add egg and vanilla into butter/sugar and beat for another minute.
Sift flour and cocoa into another bowl and mix in sea salt.
Fold the flour mixture into the butter mixture with a spatula until a crumbly mixture is obtained. Use hand to bring it together to form a ball of dough.
To make tartlets, form 1 inch balls of dough and press is into mini-muffin-moulds to form tartlet shells. Freeze for 20 mins and bake in a preheated 180 deg Celsius oven for 8-10 mins.
Remove from oven and press down any puffed up pastry with a teaspoon. Shape the pastry if necessary while it is hot. If pastry is not cooked to desired, throw back into the oven for another 2-4 mins.
This recipe makes in excess of 24 tartlets.
To make tarts, press dough into desired tart mould and freeze for 20 mins. Blind-bake (cover with parchment and scatter dried beans on top) in a preheated oven for 15-20 mins depending on size of tart. Remove the parchment and beans and bake for another 5-10 mins.
1/2 cup water
1 cup sugar
1 cup cream (whipping or double)
1 teaspoon vanilla
1 teaspoon sea salt (optional)
Add water into a saucepan. Add sugar, making sure it forms a mound in the center with little touching the side of the saucepan. Bring to boil on high heat. Keep it on a boil at medium heat for 7-10 mins or until a beautiful toffee color is achieved. Add cream and stir. Add vanilla and salt if using. Keep stirring while bringing the mixture back to a boil. Turn off the heat and stir to cool slightly. Transfer to a heatproof bowl to cool further.
Caramel will thicken while it cools. However if it is still too loose, you may bring it back to the saucepan and boil for a few mins.
1/2 cup cream
250g good dark chocolate (Callebaut 70.4%)
Heat cream in a saucepan until it starts to boil. Turn off heat. Weigh chocolate and place in a medium mixing bowl. Pour cream over chocolate. Wait for a minute and stir with a spatula until smooth.
Remove tartlet/tart shells from moulds. Spread a layer of caramel to the desired level. Let it sit for a while to set if it is still warm and runny. Spread ganache to fill shell to brim. Sprinkle sea salt on top of each tart.