Chocolate tartlets with salted butter caramel
Nothing like a good chocolate tartlet to delight your little ones. This lovely recipe combines the bitterness of chocolate and salty delicious sweet taste of caramel with salted butter!
1. Preheat the oven to th. 6-180°C. Roll out the pastry and cut 6 discs as the size of tartlet moulds. Brush the moulds with 20 g of melted butter and transfer the dough. Place them on the oven rack, cover each with a small sheet of parchment covered with dried beans and bake for 15 minutes. After this time, remove the beans and paper and continue cooking for 5 minutes until golden. Let cool on the rack.
2. Heat the sugar on low heat with 2 tablespoons of water in a heavy saucepan until an amber color. Off the heat, pour in 17 cl of warm cream. Put back on the heat, stirring until a smooth cream. Remove from heat and let cool 5 minutes before adding the salted butter in pieces. Divide the cream in the tartlet shells and leave to cool.
3. Heat the remaining cream. Off the heat add the chopped dark chocolate with the rest of butter and mix with a spatula. Pour the ganache over the caramel. Let cool. Serve the tartlets and decorate with chocolate shavings and small sugar beads.
Photo credit: Sucré Salé
