Chocolate Salted Caramel Tarts
This Canadian Foodie Original recipe was the hit of the 2013 holiday season and if you like this flavour combination - your next favourite recipe.
Servings: 36
Ingredients
Ingredients for Shells:
- Ingredients for Chocolate Shortbread Crust Recipe (link in instructions and notes)
Ingredients for Chocolate Filling:
- 325 g dark Callebaut Chocolate , in chunks
- 250 g heavy cream
Ingredients for Caramel:
- Ingredients for Toffee Sauce Recipe (link in instructions and notes)
Instructions
Instructions for Shells:
- Follow the instructions in the recipe for Chocolate Shortbread Tart Shell Crust and make 36 shells
Instructions for Chocolate Filling:
- Weigh chocolate; cut into chunks
- Heat cream to scalding; mix in chocolate with whisk, stirring to melt into ganache
- Spoon a dollop into each cooled tart shell; chill
Thermomix Instructions for Chocolate Filling:
- Weigh chocolate chunks into TM bowl; grate for 2 seconds on Turbo at speed 2-3 times, until fine
- Remove from TM bowl and place into medium bowl; set aside
- Weigh cream into TM bowl; heat for 5 minutes at 90C (temperature of cream going into bowl will affect time it takes to reach 90C)
- Pour cream over grated chocolate and whisk until combined; spoon dollop of thick ganache into each cooled tart shell and chill
Instructions for Caramel:
- Make one batch of this Toffee Sauce Recipe (Thermomix instructions included)
- Rest sauce for 10 to 15 minutes until warm and spoons into a mound on work surface or plate
- Using a teaspoon, carefully ladle caramel onto top of each chilled ganache filled shell; sprinkle with finishing salt immediately to ensure it will stick to the caramel
- Rest filled tarts for a good hour at room temperature; pack into a tightly sealed container and refrigerate until ready to serve
- Tarts freeze well
Notes
Hand-mined sea salt is my preference for the finishing salt: the crystals are gorgeous and the flavour, intense.
Chocolate Shortbread Crust Recipe
Toffee Sauce Recipe