Tarts made of chocolate and salted caramel that have a buttery chocolate crust. flaky sea salt with chocolate ganache on top. Everyone who likes chocolate and caramel should try this.
For The Crust:
1 1/4 cups all-purpose flour
2 1/2 tbsp Dutch-processed cocoa powder
1/4 tsp salt
1/2 cup sugar
1 stick of chilled, unsalted butter, cut into pieces measuring half an inch
1-2 tbsp ice water
For The Caramel:
1 cup sugar
1 tsp salt
1/2 cup heavy cream
6 tbsp unsalted butter, room temperature cut up into 6 pieces
For The Ganache:
1/2 cup heavy cream
4 oz extra-bittersweet chocolate finely chopped
Kosher salt or sea salt crystals as a garnish
Mix the flour, sugar, salt, and cocoa powder in a large basin. Using a pastry blender, fork, or food processor, incorporate the butter into the flour mixture until coarse crumbs are produced. include the egg. A spoonful at a time, slowly and carefully add the cold water.
Make a disk out of the dough, cover it securely with plastic wrap, and place it in the fridge for at least two hours or overnight.
On a floured surface, roll out the dough with a floured rolling pin to a thickness of approximately 1/4 inch. Cut out rounds using a round cookie or biscuit cutter (about 3.5 inches in diameter).
Each circular should be gently pressed into the cupcake tin’s wells. Reroll and trim scraps as necessary until the cupcake tray has 9 wells filled. 30 minutes should pass in the fridge before baking.
Set the oven to 350 degrees. Each cupcake well should have parchment paper covering it after you fork-prick the dough. Fill with dry beans, grains, or pie weights. After 10 minutes of baking, take off the parchment paper and weights and put the dish back in the oven for a further five to ten minutes. Before removing the cupcakes from the pan, let them cool.
While continually stirring, cook the sugar in a medium saucepan over medium heat. As you keep stirring, the sugar will start to clump and melt into a thick, dark, amber liquid. Don’t let your skin burn.
Add the butter as soon as the sugar has completely melted. For about two minutes, melt the butter fully while stirring it into the caramel. 1/2 cup of heavy cream should be added very gradually while stirring. Give the mixture a minute to boil. It will rise in the pan as it boils. Add one teaspoon of salt after removing from the heat.
Allow the caramel to cool just a little before pouring it into the chilled tart shells (about 3 tablespoons) and placing them in the refrigerator for about 4 hours to set.
In a little pan, warm the cream. Remove the cream from the heat when it just starts to bubble around the edges, then pour it over the chopped chocolate. After letting it stand for a minute, stir until smooth.
Over the caramel, pour the chocolate ganache. Then, chill it for a further two to three hours before serving. Serve after adding sea salt flakes.