Chocolate Caramel Tarts
"- My mini tartlet pans were 3.5 inches in diameter - To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold. - If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly. - Recipe adapted from Saveur..."
INGREDIENTS
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FOR THE CRUST
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1 1/2 cups flour
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1/4 cup plus 1 tablespoon dutch-process unsweetened cocoa powder 1/4 teaspoon kosher salt
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10 tablespoons unsalted butter, cubed and softened
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1/2 cup plus 2 tablespoons confectioners' sugar
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2 egg yolks, room temp.
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1/2 tsp vanilla
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FOR THE CARAMEL
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1 1⁄2 cups sugar
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3 tablespoons light corn syrup
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1⁄4 teaspoon kosher salt
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6 tablespoons water
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6 tablespoons unsalted butter
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6 tablespoons heavy cream
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1 tablespoon sour cream
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1 teaspoon pure vanilla extract
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FOR THE GANACHE
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1⁄2 cup heavy cream
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4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
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Vanilla Fleur de Sel for garnish (optional)
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