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

salted caramel chocolate tartletsWhat you need:

1/2 c salted caramel sauce

Pastry:

  • 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

Chocolate ganache:

  • 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.
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