Chocolate Caramel Tarts Recipes

Steps:

• Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
• Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
• Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
• Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
• Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

Steps:

• Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
• Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
• Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
• Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
• Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Steps:

• To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until just combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
• Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes.
• Line the tart shells with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
• To prepare the filling, place 1/2 cup water in large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes.
• To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.
• Variation: For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon the warm caramel to set before pouring the warm ganache onto the tart.

Steps:

• To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the cocoa and beat until incorporated. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
• Preheat oven to 325 degrees F.
• On a lightly floured surface, roll the tart dough 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2 dozen 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes.
• Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and set. Transfer to a wire rack to cool. Remove cooled shells from tart pans and transfer to a plate.
• To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes.
• To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, add a pinch of sea salt, and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while it is still warm. Let the glaze set at room temperature for at least 2 hours before serving.

Steps:

• Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
• Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
• Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
• Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
• Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

Steps:

• Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
• Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
• Set a double burner over medium heat and warm the cream
• Stir in the chopped caramel.
• Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
• Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
• Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
• Slice oranges into thin rounds.
• Make a simple syrup by cooking water together with sugar in a wide pot.
• Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
• Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
• Once dry, arrange the slices over the set ganache in a pretty pattern.

Steps:

• For the Chocolate Pate Sucree-----------.
• Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
• Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
• For the Tart----------------.
• Preheat the oven to 350F degrees.
• Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
• Refrigerate the shell for 30 minutes.
• Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
• Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
• Place on a baking sheet, bake for 20 minutes.
• Remove paper and beans, continue baking until crust is golden, about 10 minutes.
• Transfer to a wire rack and cool completely.
• Make the caramel by placing the sugar, salt and water in a small saucepan.
• Bring the mixture to a boil over medium high heat.
• Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
• Cook, gently swirling (do not stir) until the caramel is a rich amber color.
• Remove from heat and add 1/2 c of cream, butter and vanilla.
• Stir until smooth.
• Pour mixture into chocolate tart shell.
• Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
• Place chocolate in a medium heat-proof bowl.
• Bring remaining cup of cream to a boil in a small saucepan.
• Pour over the chocolate, let sit for 5 minutes.
• Stir until completely smooth.
• Pour over caramel and pecans.
• Return tart to refrigerator and chill for at least 1 hour.
• To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
• Gently insert an 8" wooden skewer into each pecan, set aside.
• Prepare an ice bath, and set aside.
• Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
• Cook, without stirring until the mixture begins to brown.
• Gently swirl the pan to color evenly.
• Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
• Allow the caramel to sit, until slightly thickened for about 15 minutes.
• When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
• Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
• Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
• Gently remove skewers before serving.

Steps:

• preheat oven to moderate.
• grease 2 twelve hole mini muffin pans.
• blend or process flour butter and sugar until ingredients just come together.
• press level tbsps of mixture into each hole in pan to make bases
• bake in oven about 10 min or til lightly browned.
• combine condensed milk, extra butter and syrup in saucepan.
• stir until smooth don't boil.
• pour hot caramel filling over hot bases.
• return to oven about 3 minute.
• or til caramel begins to brown around edges.
• stand 2 min using a knife gently remove tarts from pans cool.
• spread top of cooled tarts with melted chocolate stand til set.
• refrigerate covered.

Steps:

• Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
• In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
• At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
• In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
• Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
• Let cool for 10 to 15 minutes before handling. Serve warm if possible.