CHOCOLATE CARAMEL TARTALETTES..

CHOCOLATE CARAMEL TARTALETTES

FOR THE CRUST
300 g flour
2 tbsp. cacao
150 g diced cold butter
50 g light brown sugar
1/2 tsp. salt
3-5 tbsp. ice water

FOR THE CARAMEL
250 ml sugar
60 ml water
125 g diced butter
45 ml soured cream

FOR THE CHOCOLATE CREAM
250 g chopped bitter chocolate
60 g soured cream
30 g diced butter

TO MAKE THE CRUST:
1. Combine flour, cacao, butter, sugar and salt till it forms crumbs. Add 3 table spoons of water and mix again, work it well till smooth. Make a ball, wrap in film and let it rest for 30 min in the fridge.

2. Preheat the oven to 180 degrees Celsius.

3. Divide the pastry into 12 even portions, roll out 5 mm thick and put into tart tins (10 cm). The pastry should come over the edges a bit as it shrinks while baking. Prick the bottom with the fork. Line with paper and some weight (rice, peas, beans) to keep the shape.

4. Bake for 10 min. Then take out the weight and paper and bake for 5 more min until dry and golden. Let then rest for min in tins, even out the sides, then take out of the tins.

TO MAKE THE CARAMEL FILLING:
5. In a heavy pot dissolve the sugar into the water. Increase the heat and heat till the syrup becomes honey brown. Turn the pot side to side so that the caramel does not burn, but DO NOT stir! It will spoil the caramel.

6. Take of the heat, let it rest for couple of minutes, add butter and a pinch of salt. Set aside for couple of minutes again, add cream and mix till it becomes as smooth shiny cream. Leave in the bowl and cool for 15 minutes till thickens.

TO MAKE THE CHOCOLATE CREAM
7. Meanwhile melt the chocolate, cream and butter in a hot water bath, stir constantly. Let it cool for a moment.

8. After mix both creams together and fill into the crusts.

P.S. This dessert was also part of the Midsummer celebrations. And these tart are so difficult to transport.. Made a bit of a mess.. at least when they were freshly made..  the slightly salty caramel was perfect.. though next time I will not mix the caramel and cream together but put in layers.. bottom part caramel and chocolate on the top.

Enjoy!

k.

recipe from “Kūkas” by M. Neri