Recipe: Dark chocolate salted caramel tarts
- 1 cup shortbread cookie crumbs
- ¼ cup granulated sugar
- 3 tbsp unsalted butter, melted
- 1 tbsp corn syrup
- ½ cup granulated sugar
- 1 tsp water
- 3 tbsp 35% cream
- 1 tbsp unsalted butter
- ¼ tsp Maldon sea salt
1 Preheat the oven to 350°F.
2 In a small bowl, stir together the shortbread crumbs, sugar and melted butter.
3 Divide the mixture evenly between 6 shallow 3" tart tins with removable bottoms.
4 Press the mixture firmly into the bottom and up the sides of the tart tins. Place the shells on a baking sheet and bake for 10 to 12 minutes until very slightly golden.
5 Remove from the oven and allow to cool to room temperature.
6 In a heavy-bottomed saucepan, combine the corn syrup, sugar and water. Stir gently over medium heat until the sugar has melted, about 5 minutes.
7 Raise the temperature to medium-high and cook, without stirring, until the mixture begins to turn amber, about 2 minutes.
8 Carefully swirl the saucepan in circles to combine and cook until deep amber, but not burnt, and then remove from the heat. Very carefully, pour the cream into the caramel and begin to whisk. The mixture will sputter and splash so be careful of the steam and the hot caramel splashing up.
9 Add the butter and salt and keep whisking until the mixture comes together into a smooth and creamy caramel. Pour the caramel evenly among the tart shells (it will firm up as it cools).
10 Refrigerate the tarts for 15 minutes while you prepare the ganache.
11 Put the chocolate into a large bowl. Heat the cream and the vanilla extract in a small pan over medium heat until hot to the touch.
12 Pour into the bowl over the chocolate and let sit for 1 minute so that the chocolate softens.
13 Stir to combine with a spatula until the mixture is smooth and silky. Pour the chocolate mixture evenly into the tarts over the cooled caramel and smooth the tops using a small spatula.
14 Chill for 15 minutes until the chocolate is firm.
Prep & cook time: 1 hour.
Makes: 6 tarts.