Thursday, 6 February 2014

Salted caramel and chocolate mini-tartlets

Very pretty looking and delicious chocolate tartlets filled with caramel and chocolate ganache with a sprinkle of sea salt.. Special treat, perfect for dinner parties or oncoming Valentine's Day!

Ingredients (makes 24 mini-tartlets):

For the crust:
  • 100g flour
  • 20g cocoa powder
  • 40g icing sugar
  • 65g butter
  • about 3tbsp cold water
For the filling:
  • 100g dulce de leche
To decorate:
  • 120ml double cream
  • 120g dark chocolate
  • sea salt flakes
To make the crust add all of the ingredients into a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly just to bring the dough together.  If the mixture is very dry add a little bit more water. Wrap in foil and chill in the fridge for 30 minutes.

Meanwhile bring double cream to the boil, then quickly pour onto the chopped dark chocolate, stir.  Leave to cool in the fridge.

Roll out the dough and cut out small flowers (I used a 6cm cutter) , press into a mini-muffin tin, prick with a fork, cover each pastry case with baking paper and fill with baking beans.  Bake in a pre-heated oven at 190C for about 8 minutes, then remove the beans and paper and bake for further 5-7 minutes, until the pastry feels dry to the touch and is baked through. Set aside.

When pastry cases are completely cooled pipe a small dollop of  dulce de leche onto each one.  Leave in the fridge to set, for about 30 minutes.

When the ganache is well set, beat it in the mixer for couple of minutes, until it is soft enough to pipe.

Pipe on top of each tart, decorate with sea salt.


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