Warm molten chocolate and salted caramel tarts
Warm molten chocolate and salted caramel tarts
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Ingredients:
1 and 1/4 cups (150g) all-purpose flour
1/4 cup (30g) powdered sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 tablespoon cold water
Filling:
3/4 cup (180ml) heavy cream
1/2 cup (100g) granulated sugar
1/4 cup (60ml) water
1/4 teaspoon salt
1/2 cup (90g) semisweet chocolate chips
1/2 cup (90g) milk chocolate chips
Instructions:
To make the crust, in a food processor, pulse together the flour, powdered sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, and pulse until the dough comes together.
Divide the dough into 4 equal portions and press them into the bottom and up the sides of 4 (4-inch/10cm) tart pans with removable bottoms. Chill the crusts in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C).
Prick the bottoms of the crusts with a fork and line them with parchment paper or aluminum foil.
Fill them with pie weights or dried beans.
Bake the crusts for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crusts are golden brown. Let the crusts cool completely.
To make the filling, in a medium saucepan, bring the cream, sugar, water, and salt to a boil, stirring until the sugar has dissolved. Remove the pan from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
Pour the filling into the cooled crusts and let them set in the refrigerator for at least 1 hour.
To serve, heat the tarts in the microwave for 15-20 seconds, or in a preheated 350°F (180°C) oven for 5 minutes, or until the filling is warm and gooey. Serve the tarts topped with a sprinkle of flaky sea salt if desired.
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