This is a recipe that kept popping on my screen from various source, I guess my love for caramel and dark chocolate is no longer a secret for the Gods of Internet. So I had to try it. I also made a large tart, but that just turned into a fiasco, so we will not discuss that any further. But these mini-tarts were perfect, as they were made after I experimented a little more and understood how I need to do things.
So, if you’re looking for a fairly easy and not very time consuming dessert idea and loooove caramel and dark chocolate, this could be your Christmas sweet surprise (hence the Christmas-y setting I chose for the photo featuring the Madalina Andronic ceramic illustrated glass I just adore). It takes longer to wait between the various steps that to actually do things, so you could prepare something else in the meantime.
For the crust:
- 1-3 tablespoons of ice water
- 250g flour
- 170g unsalted butter, cold and cut into cubes
- a pinch of salt
For the filling:
- 300g sugar
- 70g butter
- 200ml of cream
- 1 bar of dark chocolate
- 150ml of cream
- fleur de sel
- I mixed the flour and salt and then added the butter in and mixed everything with my fingertips until I obtained small spheres of butter and flour.
- Added the ice water gradually until everything started to come together and look like a normal dough. Modelled it into a ball, put in some cling film and left it for one hour in the fridge.
- I preheated the oven to 200°C, and started to model the dough into the tart pans. I used a large one and two smaller ones but the dough should be enough for 6 mini tart pans.
- I punched holes in the dough with a fork and popped it in the oven for approximately 20 minutes (until the crust became golden).
- Once ready I set them aside to cool and started working on the filling. I put the sugar in a pan and left to melt until it became a fantastic smelling golden liquid. I added the butter and set it aside and gradually added the cream until it reached the desired consistency: not too runny but still creamy and velvety.
- Left it aside to cool as well and then poured it over the crusts. Popped them in the freezer to set so that I can prepare the dark chocolate topping: I melted one bar of dark chocolate (I did it in the microwaves but I strongly suggest to use a bain-marie as I manage to burn the first round, I was talking with a friend and just forgot about it) and, again, gradually added the cream to reach the desired consistency: here you should not let it get too creamy, as the contrast between the runny caramel and the crunchy chocolate is just perfect.
- Top it with flaky salt and leave it in the freezer for a while. Serve it at room temperature.
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