Salted caramel and chocolate mini tarts

Updated at: Thu, 17 Aug 2023 11:31:01 GMT

Step 1

Start by making the shortcrust pastry. You can make it by hand or using a robot. Mix the flour, almond powder, and salt together, then add the soft butter in small cubes. Rub the mixture together with your hands without crushing it until it resembles coarse sand.

Step 2

Add the powdered sugar and egg. Mix until the mixture is homogeneous (do not overmix).

Step 3

The dough should have this texture:

Step 4

Flatten the dough and wrap it with plastic wrap, then refrigerate for at least 1 hour (2 hours is better).

Step 5

After chilling, remove the dough and roll it out on a lightly floured work surface.

Step 6

Using pie cutters, cut out your pieces of dough.

Step 7

Then place them in muffin or cupcake molds. As for me, I used flower-shaped molds, but you can use a classic round cookie cutter, or if you don't have one, you can even use a glass.

Step 8

Place your mold in the freezer for 15 minutes. This step is optional, but it will allow the dough to maintain its shape and adhere well to the mold during baking without puffing up too much.

Step 9

Bake for about 15 minutes at 180°C. Check regularly, the dough is well cooked when it is slightly golden!

Step 10

Let cool completely.

Step 11

For the caramel cream: Put the sugar in a saucepan and heat it at three-quarters of the heat point.

Step 12

Stir with a whisk as soon as the sugar starts to dissolve and turns into caramel.

Step 13

When the caramel turns dark, add the butter.

Step 14

Gradually add the cream, mixing well each time, and continue cooking without stopping stirring.

Step 15

Add the fleur de sel at the end, then mix one last time and set aside.

Step 16

For the chocolate ganache: Finely chop the dark chocolate and put it in a glass or stainless steel bowl.

Step 17

In a saucepan, heat the heavy cream until it's hot but not boiling. Pour the hot cream over the chopped chocolate.

Step 18

Stir until all the chocolate is melted and the mixture is smooth and shiny.

Step 19

Let the ganache cool to room temperature until it reaches a thick but still runny consistency, stirring occasionally.

Step 20

Your 3 elements should now be ready: the dough, the caramel, and the chocolate. All you have to do is assemble everything!

Step 21

Start by pouring the caramel in a thin layer in the bottom of your tarts (fill them halfway).

Step 22

Then pour the chocolate ganache on top.

Step 23

I recommend chilling them for a few hours before enjoying them, as this will allow the caramel and chocolate to set well and they will taste better!

Step 24

You can then sprinkle some fleur de sel on top, it's delicious!

Step 25

Enjoy :)

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