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Salted Caramel Chocolate Tartlets Recipe

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This recipe for Salted Caramel Chocolate Tartlets, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Tobias Sangl

Category:
Category:

Ingredients:  
Ingredients:  
Shortbread Crust:

10 t unsalted butter, softened
1/2 C granulated sugar
2 eggs, room temperature
2 1/2 C all purpose flour
1 t sea salt

Salted Caramel:

1 C granulated sugar
6 T unsalted butter, cubed
1 3/4 C heavy cream, room temperature
1/2 t sea salt

Chocolate Ganache:

1 1/2 C heavy cream
12 oz bittersweet chocolate chips

Directions:
Directions:
Shortbread Crust:

Beat butter and sugar together with mixer in a large bowl until light and fluffy. Add eggs and beat until combined. Add flour and salt and mix until dough is formed. Wrap dough in plastic and refrigerate for one hour.

Spray mini muffin pans with cooking spray. Take refrigerated dough and roll out between two sheets of parchment paper and then cut 2.5" circles and press each one into a muffin cup (or roll dough into 1" balls and press into each cup until cup is covered on bottom and sides up to the top edge of each cup). Stab a fork into the bottom of each cup. Freeze pans for 5-10 minutes until dough is hardened. Keep unused dough in refrigerator until time to do the steps above.

Preheat oven to 350 degrees. Bake crust for 30 minutes. If crusts rise in the center you can place a piece of foil into each crust and then place another mini muffin pan on top of the first one or fill each cup with beans on top of the foil while they bake (mine have not risen in the center so i usually skip this step).

Salted Caramel:

Melt sugar over medium heat, whisking often. Add room temperature butter, continuing to whisk. Carefully add the heavy cream, whisking often. Mixture will bubble. Once mixture is smooth, remove from heat and stir in sea salt. The caramel will look very liquidy but will thicken as it cools. Allow to cool while you make ganache.

Ganache:

Bring heavy cream to a boil in small saucepan. Place chocolate chips into a small bowl. Once cream has boiled pour over chocolate and stir until smooth.

Carefully fill each pie crust with 1/2 t salted caramel. Fill rest of tartlet with chocolate ganache. Refrigerate one hour until firm.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
2 hours

 

 

 

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