Week 211: Dark chocolate and salted caramel tartlets

It has been a very long time since I last made salted caramel tarts, and after taking a bite, I cannot remember why – they are so delicious!

Inspired by Majavase, I attempted a somewhat similar decoration using chocolate discs with spires to top the tartlets. Thanks to chef Otto and the instructional video from Andrei, I managed to get the concept on how these discs are made.

Unfortunately, knowing the concept and getting it flawlessly executed are two very different things! Out of 4, this is probably the only disc that looked somewhat acceptable. 😂 Oh well, I have no problem keeping these tartlets for myself.

About 40g dark chocolate couverture for the chocolate discs. But requires more to form the spires.

4 x baked 8cm round pâte sucrée chocolat tart shell

For the salted caramel

62g sugar

62g + 32g glucose

112g heavy cream

32g whole milk

1/2 tsp pure vanilla extract

1g fleur de sel

45g unsalted butter

1) Add 32g glucose to heavy cream and milk in a saucepan and bring to a light boil.

2) Heat sugar and the remaining glucose to a caramel.

3) Add the hot cream mixture to the caramel and stir until homogeneous.

4) Take the caramel off the heat then stir in the vanilla, fleur de sel and butter.

5) Pour 40g of caramel into each baked tart shell. This makes enough for 4 portions with 120g remaining.

For the chocolate ganache

62g dark chocolate couverture

105g heavy cream

35g unsalted butter, softened

1) Melt the dark chocolate couverture on a bain-marie.

2) Heat the heavy cream until tiny bubbles appear around the edge.

3) Pour half the heavy cream into melted chocolate. Stir to combine. Then pour other half and stir until smooth.

4) When chocolate mixture has cooled to room temperature, add softened butter and stir until butter is fully incorporated.

5) Pour 30g of ganache into each tart shell over the pistachio praline. There should be approximately 75g of ganache leftover.

For the whipped ganache

60g + 160g heavy cream

7g invert sugar

7g glucose

50g milk chocolate couverture

35g dark chocolate couverture

1) Melt chocolate to 45°C over a water bath.

2) Bring 60g of heavy cream, invert sugar, and glucose to 50°C.

3) Emulsify warm cream mixture with melted chocolate using a hand blender.

4) Add the remaining cold cream and continue blending until homogenous.

5) Cover with cling wrap and allow to chill in refrigerator for 12 hours.

6) Before using, whisk on high speed until stiff peaks form. Just a little bit for propping the chocolate discs on the ganache. This uses only a small portion of the whipped ganache.


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