Mini Dark Chocolate Salted Caramel Tarts

Updated at: Thu, 20 Jun 2024 15:15:03 GMT

Step 1

In a bowl, add in butter and sugar. Mix with a spatula. Then add in yolk, vanilla extract and mix everything together.

Step 2

Lastly add in flour and bring everything together into a dough. (Optional: Place it on a cling film, flattening it a bit, wrap it and chill in the fridge for 30 minutes or until it's manageable.)

Step 3

Take a piece of dough and press it evenly into tart mould. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray.

Step 4

Bake in a preheated oven at 340ºF (170ºC) for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. Set aside.

Step 5

Chop chocolate into small chunks and put them into a bowl

Step 6

Heat cream in a pot, on medium high heat until you see bubbles start appearing around the edges (don't let it boil). Pour immediately into the jar containing chocolate and let it sit for 3 minutes. Using a whisk, mix everything together into a smooth texture.

Step 7

Microwave in 30s bursts and stir if chocolate didn't fully melt

Step 8

Heat granulated sugar in a medium heavy-duty saucepan (avoid using nonstick) over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Be careful not to burn it.

Step 9

Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.)

Step 10

After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C).

Step 11

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before using. Caramel thickens as it cools.

Step 12

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Step 13

Pour a layer of salted caramel to the base of the tarts and let it cool/harden slightly

Step 14

Pour the chocolate filling into the shells. Place in the fridge for 30 minutes

Step 15

Dust with cocoa powder and serve

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