Chocolate Caramel Tarts
Ingredients
Directions
Chocolate Tart Dough
½ c
unsalted butter (1 stick), softened
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½ c
plus 1 tablespoon confectioners' sugar
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1
large egg yolk
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¾ tsp
vanilla extract
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1 ¼ c
all-purpose flour
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¼ c
unsweetened Dutch-processed cocoa powder
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Caramel Filling
2 c
sugar
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¼ c
light corn syrup
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½ c
(1 stick) unsalted butter
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½ c
heavy cream
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2 tbsp
crème fraiche
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Chocolate Ganache Glaze
½ c
heavy cream
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3 ½ oz
extra-bittersweet chocolate, chopped
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1
pinch of fine sea salt, such as fleur de sel
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Chocolate Caramel Tarts

Like a highly sophisticated Rolo candy, the caramel in these tarts oozes when you cut into them. Covered with a bittersweet chocolate glaze and nestled in a chocolate cookie crust, it’s an exquisite combination that will speak directly to the kid in you. You can bake this as one large tart if you like, but expect a messier presentation, since the caramel begins to escape as soon as you cut into it.

2 dozen tartlettes

  1. To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the 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.
  2. Preheat the oven to 325°F. On a lightly floured surface, roll the tart dough to an 18 x 12-inch rectangle, 3⁄16 inch thick. Using a 2½-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 the tart shells for 20 minutes.
  3. Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
  4. To prepare the filling, place ½ cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and crème fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes.
  5. To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
  6. For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon in the warm caramel filling. Allow the caramel to set before pouring the warm ganache onto the tart.

Excerpted from THE LAST COURSE by Claudia Fleming with Melissa Clark. Copyright © 2001 by Claudia Fleming. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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