Salted Caramel and Dark Chocolate Ganache Tarts

8 Oct

Recently I had an itch for baking. I wanted to make something slightly more challenging than a cake. When I spotted Angela Casley’s Pastry Caramel Tarts recipe, I knew it was the one I was about to try. I have changed a few ingredients and come up with this gorgeous tarts.

Honestly I wasn’t a fan of caramel until I tried some salted caramel. It is unbelievable that a little bit of salt can elevate the tasty to a different level! I used the dark chocolate with 86% cocoa for the ganache. It was really bitter but it cut down the sweetness of the caramel. I think salted caramel and dark chocolate were a good match. If you wish you can use semi-sweet chocolate or milk chocolate instead. These tarts can be served warm or cold, either way they are equally delicious!

Salted Caramel and Dark Chocolate Ganache Tarts
Makes 6

Pastry

  • 1 cup flour
  • 75g butter
  • 1/4 cup icing sugar
  • 1/4 cup almond meal
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/2 Tbsp chilled water

Salted Caramel

  • 1/2 cup water
  • 2 cups sugar
  • 100g butter, cut into small cubes
  • 1/2 cup cream
  • 1 tsp sea salt

Dark chocolate ganache

  • 1/2 cup cream
  • 100g dark chocolate pieces
  1. To make the pastry, place the flour, butter, icing sugar and almond meal into a food processor. Blitz until it resembles breadcrumbs. Add the egg yolk, vanilla extract, lemon juice and water, blitz again until your dough is formed. Add more water if necessary. Roll the dough into a ball, wrap it with plastic wrap and refrigerate for half an hour to one hour.
  2. Preheat an oven to 180C. Roll the dough on a lightly floured bench and line 6 x 4 inch tins. Bake blind until they are slightly brown, about 20-30 mins. Remove from the oven and let them cool.
  3. To make the caramel, place the water and sugar in a pot. Cook the mixture until you have an amber-coloured syrup. Whisk in the butter until it is melt. Whisk in cream and salt. Remove it from heat and let it cool down. Spread evenly into the tart cases.
  4. For the ganache, heat up the chocolate and cream together in a double boiler, mix until the chocolate melts. Pour over the caramel when it is cool.img_3411
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2 Responses to “Salted Caramel and Dark Chocolate Ganache Tarts”

  1. ofteaandengland 05/06/2017 at 1:07 pm #

    Looks amazing! xxxx

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