Once again, biscuit, caramel , chocolate! I had this recipe for a long time and I was going to make it when I would buy the tartlets tins, so guess what! The second day I got them I did!Now, here is my observations:
it’s very good looking, hard to transfer but worth the trouble to make as a treat, especially if you are going for dinner to an equally talented cook! You can make 6 tartlets
First you have to make the base
1 1⁄2 cups flour
1⁄3 cup cocoa powder
1⁄4 tsp salt
150 gr soft unsalted butter
3⁄4 cup confectioner sugar
2 egg yolks
1⁄2 tsp pure vanilla extract
First mix the butter with sugar to fluff it up and add the yolks with the vanilla extract. Add the chocolate and the flour. Leave it until it becomes like play doh and you very easily separate it in 6 little balls.
Press it’s ball into the shape of the small tart and place them in the fridge for 30 minute. Preheat the oven in 180 degrees and pierce with a fork the bottoms of the tarts. Cook them for 14-15 minutes. It will look soft, but like cookies, if you over bake them, they will become really hard afterwords.
Leave the on a rack to cool completely…
Start the caramel !!!!
3/4 cups sugar
3 tsp golden syrup
1⁄4 tsp salt
6 tsp water
6 tsp unsalted butter
6 tsp heavy cream
1 tsp sour cream
1 tsp pure vanilla extract
In a pan, combine the water, sugar and syrup. Mix them with a spoon and then don’t stir them at all. Let them boil until you see them transform into caramel. If you must, shake the pan. We want the caramel to be light brown as a color, not burn it!
Before putting off the caramel, you have to had mix all the other ingredients. Now, be quick! Try to pour the cold mixture to the lava caramel very quickly before it becomes solid! It will be easier, it won’t become rock solid. But place the pots and pans under warm water, otherwise you will be trying to wash caramel from thing, not easy.
One you have the caramel, fill the little tarts and let them cool for at least 4 hours. place them in the fridge, leave them outside (since is freezing cold at my place)
Then it’s simple! Our little trustworthy ganache!
I think 50 gr heavy cream with 50 gr dark chocolate is enough! Boil the cream and melt the chocolate ! Stir it a lot to get that shining look and place tablespoon at a time to the tartlets until you have no more chocolate!
Sprinkle some fleur de sel and you are done!