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Salted Chocolate Caramel Tarts

Salted Chocolate Caramel Tarts

Serves: 10

Difficulty: 5/5

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.

Crust Ingredients:

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:

Step 1
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.

Step 2
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.

Caramel Ingredients:

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:

Step 1
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.

Step 2

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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