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Chocolate-Caramel Tartlets

kept byEstam
recipe byDavid Lebovitz
Notes: 

makes 24
Adapted from Little Flower: Recipes from the Café by Christine Moore

Christine uses some rice flour in the dough, to make them a little crisper, but said that you could use all-purpose flour if that’s what you have. Rice flour is available in Asian markets and natural food stores, and I made the mistake in my local store in Paris of getting a rice powder that was baby food (crème de riz), rather than farine de riz.

Because she makes these in her café, she uses her tasty caramels. You can order them through the Little Flower Candy Company website, or use homemade or store-bought soft caramels.

You don’t need to spend a lot of time getting fussy, making sure each little tartlet dough is absolutely perfect. Press them into the pan and get the edges reasonably even, but don’t worry too much about perfection as the little tartlets – and any imperfections – will get swept under by a swipe of dark chocolate ganache.

For salt, I use fleur de sel, which has a light, delicate flavor. You can use any flaky sea salt to sprinkle on top.

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Ingredients: 

Chocolate Dough

4 ounces (115g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 large egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup (110g) all-purpose flour
1/4 cup (35g) rice flour
(or use 1 cup, 140g, all-purpose flour, total)
6 tablespoons (50g) cocoa powder, natural or Dutch-process

Salted Caramel Filling

4 ounces (115g) soft, salted butter caramels
3 tablespoons (45ml) heavy cream

Ganache

4 1/2 ounces (130g) bittersweet chocolate, chopped
6 tablespoons (90ml) heavy cream
flaky sea salt


 

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