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you are here: Recipes | 100g Chocolate salted caramel tartlets |
100g Chocolate salted caramel tartlets
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100g Chocolate salted caramel tartlets
Recipe via www.expressoshow.com
Makes 6
100ml cream
100g dark chocolate ( Lindt or Bourneville or ½ and ½ ), chopped
10ml Instant coffee or vanilla essence
100g Selati Plantation Select
100ml cream
100ml butter
Sea salt flakes
Store bought puff pastry
Melted chocolate
Scald the cream in a saucepan and pour the hot cream over the chocolate and leave to stand for a minute.
Starting from the centre, stir the mixture slowly until it becomes smooth.
Add coffee granules or vanilla to flavour and stir.
Place the sugar into a clean saucepan and set over a low heat with a tiny bit of water.
Dissolve the sugar completely before allowing to come up to the boil.
Boil until the sugar turns a deep caramel colour.
Remove from the heat and immediately stir in the cream.
Remove from the heat and stir in the butter and salt. Allow to cool and then chill slightly.
Roll the pastry out thinly using a little flour to ensure the pastry doesn’t stick to the surface.
Line the greased/sprayed tartlet rings or cases with the pastry. Bake blind until a light golden brown. ( To bake blind: Place a disc of greaseproof paper into each tartlet case/ring and fill with dried beans. Once the shell is baked, remove the paper and beans. The beans can be used over and over for this purpose, so keep them )
Brush the inside of the baked shells with melted chocolate – this step is not strictly necessary though.
Now spoon or pipe some of the firm ganache into the shell, leaving an indent in the centre. Allow to set in the fridge for a couple of minutes.
Then spoon some cooled caramel sauce into the indent and chill this until set.
Lastly, pipe or spread the remaining ganache over to top to cover the caramel filling.
Chill again until set. Decorate if desired and serve.
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| WEDDING INSPIRATION |
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