So, when I make a dish I know hubby won’t like – no matter how hard I try to convince him that beets are delicious – I make up for it by making something that I know he will. It’s all about balance and compromise.
I made bite-sized chocolate tarts filled using salted caramel sauce I made earlier in the week. Topped it off with some chocolate ganache and sprinkled them with some coarse sea salt.
I use a pastry flour from my farmers market, which gives the pastry a shortbread-like consistency. I wasn’t sure of how the dough might stick in the mini-muffin pan — even greased — so I lined the pan with mini-muffin paper liners. The trick here is to remove the paper while the tartlets are still warm …
I earned brownie points for this. Hubby felt like sprinkling some shredded coconut on top of a few. I preferred to keep mine simply salted.
Salted Caramel Chocolate Tartlets
1/2 c salted caramel sauce
- 1 1⁄2 c Brookford Farm’s pastry flour (sub with all-purpose)
- 1/2 c sugar
- 1/3 c unsweetened cocoa powder
- 1⁄2 tsp fleur de sel (French sea salt)
- 10 tbs unsalted butter, cubed and softened
- 2 egg yolks
- 1⁄2 tsp pure vanilla
- 1/2 c heavy cream
- 4 oz Ghiradelli bittersweet chocolate chips
What you do:
Hopefully you’ve made the caramel in advance… if not, try some store bought dulce de leche.
- In mixer fitted with dough hook, add flour, cocoa, sugar and salt.
- Mix to combine.
- Add butter and mix to resemble coarse meal.
- Add egg yolks, cream and vanilla.
- Continue mixing until well combined.
- Turn onto work surface and knead into disk.
- Cover with plastic wrap and refrigerate at least 30 min.
- Heat oven to 350˚.
- Remove dough from refrigerator and divide into 12 balls.
- Press dough into paper-lined mini muffin pan, forming a cup.
- Prick the tartlets with fork.
- Bake until cooked through, about 8-10 min for mini shells; 13-15 min for larger.
- Transfer to wire rack to cool.
- When cooled, fill cups half way with caramel.
- Chill tartlets to harden caramel.
- Bring cream to boil over med heat in double boiler.
- Remove from heat and add chocolate chips.
- Let sit for a few minutes and stir.
- Spoon ganache over caramel.
- Sprinkle with coarse fleur de sel.
- Refrigerate 1-2 hours for the caramel and ganache to set.