Salted Chocolate Caramel Tarts
Deliciously elegant treat that will impress your holiday guests. This recipe can be adjusted to any size pan. If you want to you can make dainty mini cups, a small tart for two, or a large tart for an evening with friends.
10 oz. of good quality shortbread cookies, coarsely ground like bread crumbs
1/4 cup brown sugar
1/2 cup or 1 stick of butter, melted
How it’s done:
Preheat oven to 350º. Combine cookies and sugar with a fork while slowly drizzling butter over mixture. Mix well and until it looks like damp sand.
Press crust into your choice of pan. Firmly push into the pan with your fingers or the bottom of a glass. Work your way up to the sides of the pan. Place in oven and bake for 7-10 minutes or until golden brown. Set aside to cool.
Next we’ll make the caramel filling.
1/2 tsp salt
1 cup sugar
1/2 cup butter, cut into 6-8 pieces
1/2 cup heavy cream
1 tsp vanilla
How it’s done:
Heat sugar in a medium saucepan over medium heat, gently shaking and slightly tilting pan as you see the sugar start to liquify. When sugar is a nice rich amber color stir in the butter with whisk until it’s melted, about 3 minutes. Then carefully whisk heavy cream, watch for splatter. Stir to combine then let boil for 1 minute. Remove from heat and stir in vanilla. Let cool slightly before pouring in warm crust.
Top with ganache and a sprinkle of flakey sea salt. You can find our own recipe here Chocolate Grönache. Place in fridge to cool for 1 to 2 hours.
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Read more about our Cannabis Confections from grön’s founder Christine Smith, and learn about about why baking with our chocolate tastes great!