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Cooking
Crisp Tartlets with Salted Caramel and Chocolate
· 10 servings
Make the dough ahead of time
Prepare the tartlet dough a day in advance, so it has time to rest properly in the fridge.
Making the dough
Combine all the ingredients in a food processor and work into a smooth, non-sticky dough. Add a little extra flour if needed. If the dough seems too dry, add just a splash of cold water. Wrap the finished dough in plastic wrap and chill in the fridge.
Cutting out rounds
The next day, take out the dough and press it into your prepared tartlet tins. Alternatively, roll the dough out into a sheet, cut out rounds, and press these into the tins. Try to keep the dough an even thickness all over – for tartlets, about 3–4 mm.
Bake
Bake in an oven preheated to 175°C for 10–15 minutes, adjusting the time depending on the size of your tartlet shells. The pastry should turn golden but must not get too dark. Remove the shells from the tins and leave to cool completely.
Caramel filling
Put the sugar into a large non-stick pot. A wide, shallow pot is ideal, as it lets the sugar caramelize over a large surface area.
Medium heat
Turn on the heat and let the sugar melt slowly over medium, or slightly above medium, heat. Don't turn the heat up all the way, or the caramel will burn.
Stir it through
Once most of the sugar has melted and starts to darken, stir the caramel with a wooden spoon. Don't worry – some recipes tell you not to stir, but it's better to have a few lumps in your caramel (they'll melt away anyway) than to end up with burnt caramel.
Careful – it spatters!
Take the pot off the heat and add the butter to the caramel. It will start to spatter, so be careful! Stir it in, then mix in the hot cream. Return to the heat and cook gently together until any remaining lumps have dissolved.
For salted caramel, add salt
Set the caramel aside for a moment to cool slightly, then season with salt. Start with just one teaspoon, taste, and add more to taste, until the saltiness is just right for your liking.
Fill the shells
Spoon the caramel into the cooled tartlet shells, filling them only halfway (a few can be filled all the way, if you like). Chill in the fridge until the caramel has set.
Fill the top half with chocolate
Bring the cream to the boil in a pot on the stove. Remove from the heat and break the chocolate into it. Leave to stand for five minutes, then whisk until you have a smooth chocolate cream. Pour this over the caramel to fill the tartlets the rest of the way.
Decorate and let rest
Decorate the tops of the tartlets with nuts, chocolate, fruit, or whatever you like. They taste best if you let them rest for at least 24 hours before serving.