Caramel and chocolate tarts

Ingredients

• - 1 pie crust

Caramel:

• 1/2 cup sugar (100 gr)
• 1.5 ounces salted butter (40 gr)
• 2/3 cup cream (15 cl)
• 3.5 ounces chocolate (100 gr)

Materials

• Metal muffin pan

Preparation

• Roll out the pie crust, and cut circles using a cookie cutter. Place them on a plate and refrigerate for 1 hour.
• The caramel:
  Put the sugar in a saucepan over medium heat. Let it melt and caramelize, shaking the pan occasionally to mix.
  
• Once the caramel has formed, add the butter all at once (be careful of splashes!). Don't take too long before adding the butter to avoid burning the caramel. Mix well.
• Then add the cream, being careful of splashes, and mix well until the caramel is fully dissolved. Let it boil, then thicken for about 10 minutes while stirring. The caramel will still be relatively liquid, but don't worry, it will harden as it cools. Let it cool.
  
• Place the crust circles over the cups of the inverted muffin pan. (It is not necessary to grease it).
• Bake for 15 minutes at 350°F (180°C). Let cool, then unmold your tart bases.
  
• Fill them with caramel (if it has hardened too much, microwave it for a few seconds to soften). Place the tarts in the fridge for 1 hour.
• Melt the chocolate, then pour some on each tart, and tilt them to spread the chocolate nicely and evenly. Return to the fridge for 1 hour to let the chocolate harden.
  
• And there you have it, your caramel and chocolate mini tarts are ready!

Observations

No salted butter? Use regular butter, then add a tiny teaspoon of salt.

Questions

Photos of members who cooked this recipe