Divine Chocolate and Salted Caramel Tartlets

A buttery chocolate crust with a soft caramel filling, topped with chocolate ganache and flaky sea salt. Something that every chocolate and caramel lover should taste!

Ingredients:

For the crust:

1 1/4 cups (137 g) all-purpose flour

2 1/2 tablespoons (20 g) Dutch cocoa powder

1/2 cup (112 g) sugar

1/4 teaspoon salt

1 stick cold unsalted butter cut into small 1-cm cubes

1 egg

1 to 2 tablespoons ice water

For the caramel:

1 cup (225 g) sugar

6 tablespoons (90 g) unsalted butter, room temperature, cut into 6 pieces

1/2 cup (125 ml) heavy cream

1 teaspoon (5 g) salt

For the ganache:

1/2 cup (125 ml) heavy cream

4 ounces (113 g) fine bittersweet chocolate, finely chopped

Sea salt crystals or kosher salt for garnish

Preparation:

1. In a large bowl, mix the flour with the cocoa powder, sugar, and salt.

2. Incorporate the butter into the flour mixture, using a pastry blender, fork, or pastry mixer, until crumbs form.

3. Stir in the egg and add the ice water one tablespoon at a time and mix quickly and gently.

4. Flatten the dough into a disk and wrap it tightly in plastic wrap and refrigerate at least 2 hours or overnight.

5. Roll out the dough on a floured surface with a floured rolling pin to about 1/4 inch thick.

6. Use a round cookie cutter about 3.5 inches in diameter to cut circles from the dough.

7. Gently press each circle into the wells of a standard cupcake pan.

8. Refrigerate for 30 minutes before baking.

9. Preheat oven to 350°F (175 °C).

10. Pierce the dough with a fork and line a parchment paper on each cupcake well.

11. Fill each well with dry beans or rice to weigh down the pie crust.

12. Bake for 10 minutes, remove the weights and parchment paper, and bake for another 5 to 10 minutes. Let cool before removing from cupcake pan.

13. Heat the sugar in a medium saucepan over medium heat, stirring constantly until the sugar forms lumps and melts into a thick amber-brown liquid. Do not burn.

14. Once the sugar is completely melted, immediately add the butter to the caramel and stir until it is completely melted, about 2 minutes.

15. Very slowly pour 1/2 cup (125 ml) of heavy cream while stirring. Let the mixture boil for 1 minute. It will rise in the pan during boiling. Remove from heat and stir in 1 teaspoon salt.

16. Let the caramel cool slightly and pour it into the cooled tart shells (about 3 tablespoons) and refrigerate until set, about 4 hours.

17. Heat the cream in a small saucepan and remove from heat when it starts to boil at the edges. Pour over the chopped chocolate, let sit for a minute, and stir until smooth.

18. Pour the chocolate ganache over the caramel and spread it evenly.

19. Refrigerate again for 2-3 hours.

20. Sprinkle the tartlets with sea salt flakes and serve.

Now all you have to do is take a bite. Bliss!