Ingredients
¼ cup Dutch cocoa
1 ¼ cups plain flour
100g cold unsalted butter, diced
½ cup icing sugar
2 egg yolks
SALTED CARAMEL
380g caramel in a can (see tip below)
1 tsp sea salt flakes
CHOCOLATE GANACHE
½ cup thickened cream
150g good-quality dark chocolate, roughly chopped
sea salt and cocoa powder, to serve
Method
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To make the chocolate pastry, place cocoa, flour, butter and icing sugar in a food processor and mix until the blend resembles fine breadcrumbs. With the motor running, add the egg yolks and process until the dough just comes together (add 1 tablespoon of iced water if it’s too dry). Turn out onto a floured surface and gently form a ball. Flatten into a disc, wrap in cling film and refrigerate for 1 hour.
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Preheat oven to 180°C. Roll out the chocolate pastry between 2 sheets of nonstick baking paper to about 3mm thick. Using a 10cm pastry cutter, cut 6 circles, re-rolling pastry as necessary. Lightly grease 6 x 8–10cm fluted tartlet tins and line each with a circle of pastry, pressing gently to the edges. Trim edges and prick bases with a fork. Refrigerate for 30 minutes.
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Line pastry cases with non-stick baking paper, fill with raw rice or baking weights and bake for 10 minutes. Remove paper and weights and bake for a further 5 minutes or until the pastry is just cooked. Allow pastry to cool in the tins.
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To make the ganache, heat the cream in a small saucepan to just below the boil. Remove from heat and add chocolate. Stir until chocolate has melted. Set aside for 10 minutes.
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To make the salted caramel, spoon caramel into a bowl, add salt and whisk until smooth and slightly softened. Divide between pastry cases. Spoon cooled chocolate over the caramel, smoothing with a blunt knife. Refrigerate until set.
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Remove tartlets from the fridge about 20 minutes before serving. Ease from tins and dust with cocoa and sea salt to serve.
T I P:
Find caramel in a can (such as Top ’n’ Fill) in supermarkets, or look online to fnd out how to make caramel using condensed milk.
This recipe first appeared in marie claire magazine.