I wasn't always a big fan of making caramel and always burnt it trying to make it but once you have mastered it, it's well worth the effort. You can cheat with this recipe like I did and buy a jar of "dulce de leche" meaning the yummiest caramel you can get without being home made. It's usually at most specialized deli's or you can make your own with condensed milk which I will tell you about in the recipe. Also another option is to buy your own pastry shells. I did make my own for these as it is very simple and worth the effort.
Mr M had a very "SPECIAL" milestone birthday this year and as you are aware B and I are very big on making special cakes for our loved ones. These chocolate caramel tarts were an added extra to the dessert table and I did remember Mr B loading his plate with cake, followed by a WHOLE tart! They're super rich but the touch of salt cuts through the sweetness somewhat meaning Mr B could have that whole tart without feeling too ill!
You will need: (Donna Hay - issue 62 Apr/May 2012)
1 cup (150g) plain (all-purpose) flour, sifted
1/2 cup (50g) cocoa, sifted
1/2 cup (80g) icing sugar, sifted
125g butter, chopped
3 egg yolks
1 teaspoon vanilla extract
1 tablespoon iced water
1 cup homemade dulce de leche - caramel
1/2 cup (125ml) single (pouring) cream
175g dark chocolate, chopped
sea salt flakes, for sprinkling
Place the flour, cocoa, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.
While the motor is running, add the egg yolks and vanilla and process to combine. Add the iced water and process until the dough comes together. Turn dough out onto a lightly floured surface and gently bring together. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Roll the pastry between 2 sheets of baking paper to 4mm thick. Cut 6 x 12cm rounds (mine were smaller, depends on the size of your tart tins) from the pastry and use to line 6 x 8cm tart tins. Trim the edges and prick the edges with a fork. Refrigerate for 1 hour.
Preheat the oven to 180 degrees. Line pastry cases with non-stick baking paper and fill with baking weights. Bake for 10 minutes, remove the paper and weights, and bake for a further 10 minutes or until cooked through.
Allow to cool completely in tins. Remove pastry cases carefully from the tins. Divide the dulce de leche between the pastry cases and use a butter knife to spread evenly. Refrigerate for 10 minutes.
Place the cream in a small saucepan over a high heat and bring to boil. Remove from the heat and add the chocolate. Stir the mixture until smooth and glossy. Spread tarts with the chocolate and refrigerate for 2 hours or until set.
Sprinkle with salt to serve.
Homemade dulce de leche
2 x 395g cans sweetened condensed milk
Preheat oven to 220 degrees. Place the condensed milk in an ovenproof baking dish and cover tightly with aluminium foil. Place the baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 2/3 of the way up the sides of the dish. Bake for 1 hour 30 minutes - 1 hour 45 minutes or until smooth. Spoon into sterilised glass jars. (Just put it into a dish if your using it straight away) Keeps in the fridge for up to 1 month. Makes 2 cups.
YUM!! Enjoy x