Posting from HQ: November 16
It’s a big cooking week coming up. So before everyone gets started, we wanted to share this little gem with you.
Our Chocolate Caramel Tartlets were adapted from a recipe by David Leibovitz, a man whose recipes we trust. He is an American living in Paris and has been a professional cook and baker most of his life. Among his many credentials, he has a certificate from Callebaut College in Belgium and Valrhona’s Ecole du Grand Chocolat in France. He has written 6 books, including The Great Book of Chocolate and critically acclaimed Room for Dessert.
While his resume is impressive, we became true fans because of his blog, The Sweet Life in Paris. In it, David chronicles his daily wanderings through one of our favorite cities and his musings on pure food, made with honest ingredients. The recipes he posts are for real people, like us. He is also funny. And takes beautiful photographs.
This tartlet is the perfect example of having just a little bit of something very, very good. The rich, dark ganache balances the sweet caramel and salt. Finished in a slightly crisp tart – you will be completely satisfied after one. Or two.
4 ounces unsalted butter
1/2 cup sugar
1 large egg
1/2 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
6 T Dutch process or natural cocoa powder
4 ounces soft butter caramels
3 T heavy cream
4 1/2 ounces dark chocolate, chopped (our extreme dark is also great here)
6 T heavy cream
To make the tartlet dough, beat the butter and sugar until just smooth, using a mixer or by hand. In a separate bowl, whisk together the flour and cocoa powder. Then combine with the creamed butter mixture. Butter the indentations of a mini muffin tin. Roll dough into 3/4 inch balls and work each ball into the indentations of the muffin tin using your thumb to press dough firmly against the bottom and sides. Freeze the pans of dough for 20 minutes. Quantity should make approx 24 tartlets.
While dough is chilling, preheat oven to 350 degrees.
Bake the dough for 8 to 10 minutes until the dough appears dry. Remove from the oven. While hot, use the handle of a wooden spoon to push down any puffiness and widen the inside of the tartlet. This helps create a nice clean edge to the outside of your tartlet and any imperfection caused on the inside will be happily hidden beneath the caramel and ganache! Then let cool completely.
For the caramel filling, heat the caramels and the cream over low heat, stirring until smooth. Spoon the caramel into each tartlet shell.
For the chocolate ganache, start by heating the cream in a small saucepan or double boiler. Remove from heat and add the chopped chocolate. Let sit for a minute, then whisk the chocolate into the cream until the mixture is smooth. Top each tartlet with the ganache and then swipe the excess* with the back of a spoon. Finish each tartlet with a sprinkle of sea salt.
*We must admit that we continued to pretend we were with David in Paris by dipping a baguette into the leftover ganache. Ahh, the sweet life!