Chocolate Caramel Mini Tart

By pinkadidas178

Ingredients

• FOR THE CRUST
• 1 1⁄2 cups flour
• 1 ⁄4 cup plus 1 tablespoon dutch-process unsweetened
• cocoa powder
• 1 ⁄4 teaspoon. kosher salt
• 10 tablespoons unsalted butter, cubed and softened
• 1 ⁄2 cup plus 2 tablespoons. confectioners' sugar
• 2 egg yolks, room temperature
• 1 ⁄2 teaspoon pure vanilla extract
• FOR THE CARAMEL
• 1 1⁄2 cups sugar
• 3 tablespoons light corn syrup
• 1 ⁄4 teaspoon kosher salt
• 6 tablespoons water
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1 tablespoon sour cream
• 1 teaspoon pure vanilla extract
• FOR THE GANACHE
• 1 ⁄2 cup heavy cream
• 4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped

Details

Adapted from google.com

Preparation

Step 1

Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

**Can also be made into one large tart**