Chocolate and Salted Caramel Tarts
Chocolate ganache and salted caramel in a hazelnut pastry case. A rich and very chocolaty dessert, perfect for dinner parties, Easter and other special occasions.
Servings: 6 tarts
Calories: 579kcal
Ingredients
for the pastry
- 150 g plain flour (5oz)
- 25 g chopped toasted hazelnuts (1oz)
- 25 g golden caster sugar (1oz)
- 90 g butter (3½oz) cut into cubes
- 1 egg separated
for the salted caramel
- 125 g granulated cane sugar (4oz)
- 100 ml double cream (4floz heavy cream)
- ¼ tsp salt
for the chocolate ganache
- 150 g dark chocolate 70% cocoa solids (5oz)
- 200 ml double cream (7floz heavy cream)
to decorate
- edible gold glitter
- mini or golden easter eggs
Instructions
To make the pastry
- Place the flour and chopped hazelnuts in a food processer and blitz for a few seconds to finely chop the nuts.
- Add the butter and blitz again until the mixture resembles fine breadcrumbs. Add the egg yolk and 1-2 tablespoon water and blend in short bursts until the pastry comes together to form a dough. Cover and allow to rest in a cool place for 15 minutes.
- Divide the pastry into 6 pieces and roll out each piece until a little larger than the tartlet cases. Gently lift over the tin and ease into the tin to line. Use a knife or roll a rolling pin over the top of the tartlet case to remove any excess pastry. Chill for 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Prick the base of the pastry cases with a fork. Line the tartlet cases with baking parchment and fill with baking beans and bake for 10 minutes.
- Remove the parchment and beans and return to the oven for a further 10 minutes or until the pastry cases are pale golden. Beat the egg white until frothy and as soon as the pastry cases are out of the oven, brush a little egg white on the inside of the pastry case to seal.
To make the salted caramel
- Place the granulated sugar in a small saucepan with 1 tablespoon of water. Heat gently stirring until the sugar has dissolved.
- Increase the heat and boil until the sugar caramelises and turns a pale golden. Remove from the heat and immediately, carefully pour in 100ml (4floz) of double cream. Add the salt and stir to combine
- Divide equally between the cooked pastry cases and set aside.
To make the ganache
- Chop the plain chocolate and place in a heatproof bowl. Heat the remaining cream in a small saucepan until almost boiling. Pour over the chocolate and whisk together to form a smooth glossy ganache.
- Divide equally between the pastry cases. Allow to set. Decorate with some edible gold glitter and/or mini easter eggs. Chill until required. Allow to come to room temperature before serving.
Notes
Special Equipment
- Food processor
- 6 x 10cm (4 in) tartlet cases
- baking parchment and baking beans
- small paint brush used only for food preparation
- Brushing the cooked pastry case with a little beaten egg white after baking will seal the pastry case preventing the filling seeping into the pastry and making it soggy. If you do this immediately they come out of the oven, the heat of the pastry will cook the egg white. If yours have cooled slightly before brushing pop back into the oven for a minute.
- Use ready bought salted caramel if time is short.
- when making the ganache if the chocolate does not fully melt when the cream is added stand over a bowl of hot water whisking until the smooth ganache is achieved.
- For a slightly sweeter ganache use dark chocolate with a lower cocoa solid content or substitute some or all of the dark chocolate for milk chocolate.
Store
The tartlets will keep in the fridge for up to 3 days. bring to room temperature before serving.Nutrition
Serving: 1tart | Calories: 579kcal