Caramel and chocolate tarts

Ingredients

• - 1 shortcrust pastry crust

Caramel:

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

Materials

• Metal muffin pan

Preparation

• Roll out the shortcrust pastry and cut out 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 smooth and fully combined. Bring to a boil, then simmer for about 10 minutes, stirring, until thickened. The caramel will still be relatively runny, but don't worry; it will firm up as it cools. Leave it to cool.
  
• Place the pastry circles over the cavities of an upside-down muffin pan. (There is no need to grease it.)
• Bake for 15 minutes at 350°F (180°C). Let cool, then remove the tart shells.
  
• 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 about 1 teaspoon of salt.

Questions

Photos of members who cooked this recipe