CHOCOLATE CARAMEL TARTS
Steps:
- Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
- Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.
- Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
- Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)
- Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.
- Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
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TASNIMUL ESFAT
[email protected]I'm not usually a fan of chocolate caramel desserts, but these tarts were surprisingly good. The chocolate was rich and decadent, and the caramel was gooey and sweet. The crust was also very flaky and buttery.
Astha's Craft
[email protected]These tarts were a great success! I made them for a potluck and they were gone in minutes. Everyone loved the combination of chocolate and caramel.
hridoy Rihan
[email protected]Overall, I really enjoyed this recipe. The tarts were delicious and the instructions were easy to follow. I would definitely recommend this recipe to others.
Arturo Ramos
[email protected]I followed the recipe exactly, but my tarts didn't turn out as well as I hoped. The crust was a bit too dry and the caramel sauce was a bit too runny. I think I might have overcooked the crust.
Lorena Reyes
[email protected]These tarts were a bit too sweet for my taste, but they were still very good. I think I would use less sugar next time. The crust was perfect, though.
Jeremia Shilongo shishiveni
[email protected]I'm a beginner baker, and these tarts were the perfect project for me. They were easy to make and turned out beautifully. I'm so glad I tried this recipe.
Grace Payne
[email protected]I made these tarts for my husband's birthday, and he absolutely loved them. He said they were the best chocolate tarts he had ever eaten. I think the secret is in the caramel sauce. It's so smooth and creamy.
Benjamin Parsinante
[email protected]These tarts were a bit more work than I expected, but they were totally worth it. The end result was a beautiful and delicious dessert that everyone loved. The chocolate ganache was especially decadent and rich.
Kind Blessed
[email protected]I'm not a big fan of chocolate, but I loved these tarts. The caramel sauce was so smooth and creamy, and the crust was the perfect balance of sweet and salty. I would definitely recommend these tarts to anyone who loves caramel.
Laxmi Magar
[email protected]These tarts were amazing! The chocolate and caramel flavors were perfect together, and the crust was so flaky and buttery. I will definitely be making these again.
Crowned Melody
[email protected]I followed the recipe exactly, but my tarts didn't turn out as well as I hoped. The crust was a bit too dry and the caramel sauce was a bit too runny. I think I might have overcooked the crust.
RJ Vandelinder
[email protected]These tarts were a bit too sweet for my taste, but they were still very good. I think I would use less sugar next time. The crust was perfect, though.
Faizan Baig
[email protected]I'm a beginner baker, and these tarts were the perfect project for me. They were easy to make and turned out beautifully. I'm so glad I tried this recipe.
Melinda Mugrage
[email protected]I made these tarts for my husband's birthday, and he absolutely loved them. He said they were the best chocolate tarts he had ever eaten. I think the secret is in the caramel sauce. It's so smooth and creamy.
King Haqmal
[email protected]These tarts were a bit more work than I expected, but they were totally worth it. The end result was a beautiful and delicious dessert that everyone loved. The chocolate ganache was especially decadent and rich.
Benony Garba
[email protected]I'm not a huge fan of caramel, but these tarts were surprisingly delicious. The chocolate and caramel flavors complemented each other perfectly, and the crust was the perfect balance of sweet and salty. I would definitely recommend these tarts to any
clara komerh
[email protected]These chocolate caramel tarts were a hit at my dinner party! The combination of the rich chocolate and the gooey caramel was irresistible. The crust was also perfectly flaky and buttery. I will definitely be making these again.