Chocolate and Salted Caramel Tarts have a delicious chocolate shortcrust pastry, filled with a salted caramel filling, and topped with piped chocolate ganache.
Ingredients
Pastry
11/4 cups plain (all purpose) flour
¼ cup cocoa powder
¼ cup icing (confectioners) sugar
¼ teaspoon sea slat
9 tablespoons cold unsalted butter
1 large egg yolk
Salted Caramel Filling
⅓ cup Anchor Thickened cream
½ cup sugar
70 grams (1/2 stick) butter, cut into pieces
¼ teaspoon sea salt
Chocolate ganache:
225 g dark baking chocolate, chopped
1 cup Anchor thickened cream
4 tablespoons unsalted butter, cut into pieces
Instructions
To make tart shells: Put flour, cocoa, icing sugar, and slat in a food processor and pulse to combine. Add chopped butter and pulse until butter is cut in. Lightly whisk the yolk, and pulse it in. Turn the dough onto a work surface.
Shape the dough into a disc. Roll out the dough evening until it is 2-3 mm thick (1/8 - 1/16 inch). Slide the sheet of dough onto a baking sheet and refrigerate for a couple of hours.
Let the dough rest at room temperature for approx 10 minutes. Use a tart cutter to cut the shells.Lightly grease the tartlet pan, and fill with the pastry. Prick the crust all over and then freeze for 30 minutes.
Bake in a preheated oven at 190 deg C (375 deg F) for 12-14 minutes.
To make the salted caramel filling: Bring the cram to a boil in a small saucepan over medium heat. Remove from the heat.
Pour the sugar over the bottom of a small frypan and put over medium heat. When the sugar starts to melt around the edges, stir until the sugar turns a light golden colour. Turn off the heat and add butter. Then add the cream. Put it back on the heat and stir until smooth (approx 1 minute). Then stir in the salt. Allow to cool completely.
Fill cooled tart shells with a spoonful of the filling.
Chocolate ganache: Put the chocolate in a medium heatproof bowl. Bring the cream to the boil and then pour it over the chocolate. Wait for a minute and then stir the cream/chocolate. Put it in the refrigerator and stir it occasionally until it has thickened.
When the ganache is chilled, whip it for a minute, and then pipe it onto the filled tarts.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/chocolate-salted-caramel-tarts/