Or better still the title of this post should be Oh. My. Goodness. Because that’s what I said when I bit into this luscious caramel tartlet covered with a thick layer of dark chocolate and then sprinkled with some nutty cacao nibs.
These tartlets are small and delicate with a buttery, almost cookie like crust layered with rich, thick caramel and stiff dark chocolate topped off with a few precious Valhrona cacao nibs (or some sea salt, if you like). I earnestly urge you to have this recipe in your repertoire because this really doesn’t get better than this. Need another reason? You can make these much ahead of time when you have guests coming over. Even though I’d made 24 such tartlets, I didn’t get enough to satiate my caramel-cravings so I made yet another batch for myself today. I can’t make up my mind about what I liked most about them – each of the 4 distinct layers: crust, caramel, chocolate, nibs/salt blew my mind. I was afraid the caramel would be too sweet for my liking, but the bittersweet chocolate and the mellow crust did an excellent job setting off the sweetness, and the salt gave it a well rounded flavour coupled with a classy touch. I’d never been a fan of salt in my dessert, but with this tart, I’m a changed person.
I look for every opportunity I can to use vanilla beans, so I split and scraped half a bean to use for the caramel. What I also did was let the bean sit in the warm caramel for some more of the vanilla goodness to infuse into it. Doesn’t the caramel look beautiful with those specks of vanilla?
So, since I made them twice, I tried them with a chocolate ganache, as the recipe prescribes and then this time, I melted bittersweet chocolate with 2 tablespoons of milk just so that the chocolate loosens up a bit and isn’t too firm to the bite when it has set. I liked it more this way.
Chocolate Caramel Tart
Adapted from: Lottie and Doof and the original recipe is by Claudia Fleming (I so want her book!)
Yield: 1 10 inch tart or 24 small tartlets
Yield: 1 10 inch tart or 24 small tartlets
For the Chocolate Tart Dough
8 tbsp / 1 stick / 112g unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners’ sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-process cocoa powder
For the Caramel Filling
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup / glucose
1/2 cup heavy cream preferable (I used Amul)
8 tablespoons (1 stick) unsalted butter
2 tablespoons crème fraîche (I added extra cream because this is hard to find!)
For the Chocolate Layer
3 1/2 ounces extra-bittersweet chocolate, finely chopped
2 tbsp milk
Final touch
Sea salt or cacao nibs
- To make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm for at least 1 hour. You can keep this refrigerated upto to 3 days.
- Preheat oven to 325°F/160°C. On a lightly floured surface, roll the tart dough 3/16th inch thick and cut out dough with a round cookie cutter that is slightly larger than the tartlet mould. Transfer it to the mould and press it in gently, especially the corner of the base so that it fits securely. Alternatively, you could make a 10 inch large tart as well. Just roll the dough out in a circle and transfer the fluted tart pan with a removable bottom and press into pan. If it falls apart at all just push it back together in the pan. Chill the tart shell in the refrigerator for 30 minutes.
- Prick the shell all over with a fork. Blind bake for 10-15 minutes until done. Let it cool for another 10 minutes or so before removing the tarlets from the moulds. Transfer them to a wire rack to cool. (The tart shell can be made 8 hours ahead.)
- To make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel (I removed it when it was sort of a medium amber since I knew it would continue to cook off heat), about 10 minutes. Remove pan from heat and carefully (the mixture will bubble up) and slowly add the heavy cream followed by the butter and crème fraîche. Stir until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Pour the caramel into the cooled tart shell and allow to set, first at room temperature and then in the refrigerator.
- To make the chocolate layer: Place the chocolate in a heatproof bowl set over simmering water. Add two tablespoons of milk for a softer texture. Spoon this over on individual chocolates and immediately top with cacao nibs or sea salt, whichever you prefer before the chocolate sets. Serve!