Description
Decadent Salted Caramel and Chocolate Ganache Tartlets
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and diced
1/4 teaspoon salt
2 tablespoons cold water
1 cup sugar for caramel
6 tablespoons butter, room temperature for caramel
1/2 cup heavy cream, room temperature for caramel
1 teaspoon sea salt, plus extra for sprinkling
1 cup chocolate chips for ganache
3/4 cup heavy cream for ganache
Directions:
Prepare the Tart Shells:
Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a food processor; pulse to mix. Add diced butter and pulse until mixture resembles coarse crumbs. Drizzle in cold water and pulse until dough forms.
Press the dough into tartlet pans and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Bake tart shells for 20 minutes or until golden. Allow to cool completely.
Make the Caramel:
In a heavy saucepan, heat 1 cup sugar over medium heat, stirring constantly with a rubber spatula as the sugar begins to melt. Keep stirring until it becomes a deep amber color.
Carefully stir in 6 tablespoons of butter until melted. Slowly drizzle in 1/2 cup of heavy cream, stirring constantly (mixture will bubble). Remove from heat, stir in 1 teaspoon sea salt, and pour caramel into cooled tart shells. Refrigerate until set, about 2 hours.
Prepare the Ganache:
Place chocolate chips in a bowl. Heat 3/4 cup heavy cream until it just begins to boil, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.
Pour ganache over the set caramel layer, smoothing out the top. Refrigerate until the ganache is set, about 1 hour.
Sprinkle with additional sea salt before serving.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 3 hours 5 minutes
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Kcal: 320 kcal | Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for perfect tartlets every time. First, ensure all ingredients, especially butter and cream, are at the correct temperatures as specified. When making the pastry, pulse the butter and flour until you see pea-sized crumbs; over-processing leads to tough shells. Press the dough evenly into the pans to avoid thick bases. For the caramel, patience is key—stir the melting sugar constantly to prevent burning and achieve that deep amber color. When adding cream, do so slowly to manage the violent bubbling. For the ganache, ensure the cream is hot enough to melt the chocolate completely for a silky texture.
Serving Suggestions
These tartlets are rich, so serve small portions. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream provides a lovely contrast. For a festive touch, garnish with gold leaf flakes or delicate edible flowers. They pair beautifully with a cup of strong black coffee, a glass of dessert wine like a tawny port, or a cold glass of milk to balance the sweetness.
How-to Summary
In summary: 1) Make a shortcrust pastry, chill, then blind bake until golden. 2) Cook sugar into an amber caramel, whisk in butter and cream, add salt, and pour into shells to set. 3) Pour hot cream over chocolate to create a ganache, spread over set caramel, and chill. 4) Finish with a sprinkle of sea salt before serving.
Frequently Asked Questions
Can I make these tartlets ahead of time? Absolutely. The fully assembled tartlets keep well, covered, in the refrigerator for up to 3 days. Let them sit at room temperature for 15 minutes before serving.
My caramel seized or became grainy. What happened? This often occurs if the cream is too cold or added too quickly. Ensure your cream is at room temperature and drizzle it in very slowly while stirring constantly.
What can I use instead of tartlet pans? A standard muffin tin works in a pinch. Grease it well and use slightly less dough for each cavity.
How do I prevent soggy tart shells? Ensure the shells are completely cooled before adding the caramel. The caramel itself should also be cooled slightly but still pourable.
Can I use milk chocolate for the ganache? Yes, but it will be sweeter. For best results, use high-quality semi-sweet or dark chocolate chips for a richer flavor that balances the sweet caramel.
Common Mistakes to Avoid
- Using warm butter for the pastry, which results in a greasy, tough crust.
- Walking away from the melting sugar, as it can burn in seconds.
- Pouring hot caramel into warm tart shells, causing them to become soggy.
- Overheating the cream for the ganache, which can cause the chocolate to split.
- Skimping on the chilling times; each layer needs to set firmly before adding the next.
Conclusion
Mastering these Salted Caramel and Chocolate Ganache Tartlets is a rewarding endeavor that yields an impressively decadent dessert. By carefully following the steps for each component—the buttery shell, the deep amber caramel, and the glossy ganache—you create a perfect harmony of flavors and textures. The final sprinkle of sea salt elevates the entire experience. While the process requires attention to detail and patience, the stunning and delicious result is well worth the effort, guaranteed to delight any guest.