Monthly Archives: November 2012

Chocolate Caramel Tartlets/Tarts

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.

Chocolate and caramel tartlets and tart

Recipe inspired from

Pastry base
115g butter
1/2 cup raw sugar
1 egg
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.

Chocolate ganache
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.