NEW! CHOCOLATE CARAMEL TARTLETS

For the caramel:

• 1 cup sugar
• 2 tablespoons corn syrup
• 1/4 cup filtered water
• 2 ounces European style unsalted butter
• 1/4 cup cream, slightly warmed
• 1 tablespoon sour cream
• 1/2 teaspoon pure vanilla extract

In a stainless steel saucepan combine the sugar, corn syrup and water.

Bring to a simmer over medium high heat and cook until the color turns golden brown. Slowly and carefully whisk in the cream. Continue to whisk in the butter, sour cream and vanilla extract.

Cool to room temperature. Do not refrigerate.

For the shells:

• 5 ounces unsalted butter, softened
• 3 ounces granulated sugar
• 1 large egg
• 8 ounces All Purpose flour, sifted

METHOD:

In a stand mixer, beat butter on medium speed until smooth but not whipped. With mixer on low, stream sugar into butter until well combined. Add the egg until incorporated. Add flour one cup at a time just until incorporated. Don’t overwork the dough. Turn out onto a board and work with a plastic dough scraper until smooth. It should feel like “play dough”. Shape into 3 discs, wrap tightly in double plastic and chill until ready to shape into the tartlet pans.

When ready to bake, remove from plastic and pat out into pans smoothing the dough with your hands. If it gets too soft place in fridge and chill until firm and then rework the dough. You may also roll chilled dough into rounds between layers of plastic wrap. Peel off bottom layer and place in tart pan shaping sides to fit snugly. Cover and chill again. Place a sheet of parchment inside tartlet shells and fill with pie weights. Bake at 350F about 13 minutes until edges are browned. Carefully remove parchment and pie weights. If recipe calls for par baked remove from oven and cool. If needed completely baked, return to oven and bake until just lightly browned.

Scoop into tart shells and allow to rest for 20 minutes or until caramel is smooth and free of bubbles before topping with ganache.

For the Tart Ganache:

• 8 ounces chopped Scharffen Berger 70% Cacao Bittersweet Chocolate
• 1 tablespoon unsalted butter
• 3/4 c. heavy cream
• 1 teaspoon corn syrup

Heat cream until steamy but not boiling in small saucepan or microwave.

Place chopped chocolate in a stainless steel or glass bowl over barely simmering water. Allow to gently warm, stirring occasionally until just melted.

Turn off heat and slowly whisk in your heated cream. Allow to stand for 1 minute, then whisk to combine until smooth. Do not refrigerate.

Using a small scoop or spoon spread ganache over prepared caramel and spread smooth with a small offset spatula or back of a small spoon.

Before serving crumble a little Maldon sea salt on top.

Makes 10-12 small tartlets

Natasha MacAller
DancingChef LTD.
Pastry Chef/Consultant
©April 27, 2005
All Rights Reserved

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