0.0 – 0 reviews • Make Ahead
| Level: |
Intermediate |
| Total: |
1 hr 10 min |
| Prep: |
25 min |
| Inactive: |
5 min |
| Cook: |
40 min |
| Yield: |
24 tartlettes |
Ingredients
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/2 cup water
- 2 cups sugar
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons creme fraiche
- 1/2 cup heavy cream
- 3 1/2 ounces extra-bittersweet chocolate, chopped
- Pinch fine sea salt, such as fleur de sel
Instructions
- Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
- Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.
- Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
- Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)
- Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.
- Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
238 |
| Total Fat |
13 g |
| Saturated Fat |
8 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
1 g |
| Sugar |
25 g |
| Protein |
1 g |
| Cholesterol |
42 mg |
| Sodium |
14 mg |
