These tart shells have been sitting in my freezer forever! In fact, they have been sitting there for so long I decided to bake them again before filling them.
The reason these tart shells have been sitting for so long is also because I was not sure what to fill them with – because I have way too many ideas! Finally I decided to go with salted espresso caramel and gianduja. Isn’t that a mouthful! It is delicious though!
The original recipe is for an 8″ tart but I was using it to fill 4 8cm tartlets. So these are filled with a very generous layer of salted espresso caramel, and for the extra gianduja ganache, I thinned it down with 85g of heavy cream, whipped it and pipe it on top of the ganache layer. I mean, it has been a while since I made something pretty, so, this deserves a little more effort.
Makes 4 x 8cm tartlets
For the salted espresso caramel
114g heavy cream
1 tbsp coffee beans, medium grind
1/8 tsp sea salt
1/2 tsp vanilla bean paste
57g milk chocolate couverture
10g unsalted butter
4 x 8cm pâte sucrée beurrée tart shells
1) In a small pot, bring heavy cream, coffee beans and salt to a boil. Take off the heat, cover and allow to steep for 10 minutes.
2) Strain the cream to remove the coffee beans.
3) Add the vanilla bean paste to the coffee cream.
4) Cook the sugar and water, without stirring, until it becomes a golden, amber caramel.
5) Carefully stir in the coffee cream until mixture is smooth.
6) Pour the coffee caramel onto the milk chocolate in a bowl. Allow to sit for a minute, then stir until chocolate has melted completely.
7) Add the butter and stir until caramel is smooth.
8) Pour 55g into each 8cm tart shell and allow to chill in the refrigerator until required.
For the gianduja milk chocolate ganache
57g hazelnut paste
142g milk chocolate couverture
114g heavy cream
Pinch of sea salt
42g unsalted butter, room temperature
1) Put hazelnut paste and milk chocolate into a bowl and melt it together over a water bath.
2) Bring the heavy cream and salt to a light boil, then pour this onto the chocolate mixture and stir until smooth.
3) When mixture has cooled to room temperature, stir in the butter. Ganache should be smooth and shiny.
4) Pour the ganache onto the espresso caramel in the tart shells. There should be about 32g of ganache in each tart shell.
For the whipped ganache
Remaining ganache from above
85g heavy cream
1) Heat the heavy cream and stir this into the ganache until fully incorporated.
2) Cover with cling wrap and allow to chill in the refrigerator overnight.
3) Using a stand mixer, whisk on high speed until ganache is light and fluffy.
4) Fill whipped ganache into a pastry bag with a star tip and pipe ganache onto each tart. There should be more than enough ganache.