Salted butter caramel and chocolate tarts

  • Guests 4 people
  • Preparation 120 minutes
  • Cooking 25 minutes
  • Difficulty Medium

Ingredients

For the dough

  1. 125g unsalted PDO Charentes Poitou butter
  2. 250g flour
  3. 80ml water
  4. 1 egg yolk
  5. Teaspoon sugar
  6. Pinch of salt

For the salted butter caramel

  1. 100g semi-salted PDO Charentes-Poitou butter
  2. 250g sugar
  3. 150ml heavy cream

For the chocolate ganache

  1. 30g unsalted PDO Charentes-Poitou butter
  2. 200g dark chocolate
  3. 150ml single cream

And don't forget to grade the recipe:

Preparation

For the tart shells

  1. Start by making the dough: mix together the butter, flour, salt and sugar.
  2. Then add in the egg yolk, and gradually pour in the water. Form the dough into a ball.
  3. Roll it out on a floured work surface and cut out little circles to fit into your tart molds, which should be greased and floured.
  4. Blind-bake the tarts (spreading pie weights on their bases) for 18 minutes at 180°C.
  5. Prepare the caramel by heating the sugar in a pot over low heat, along with two tablespoons of water. Wait until it has turned a deep golden colour before removing from the heat.
  6. 6. Off the heat, gently add in the cream and whisk to combine.
  7. Add in the semi-salted butter and whisk again until you have a beautiful glossy caramel.
  8. Pour into the pre-baked tart shells and place in the fridge for 30 minutes so the caramel can set.

For the ganache

  1. Use this time to make the ganache: heat the cream and pour it over the chocolate (cut up into chunks).
  2. Stir gently with a spatula and add in the butter.
  3. Once the mixture is nice and smooth, pour it over the caramel, smooth it out and return to the fridge for one more hour.

And don't forget to grade the recipe:

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