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Chocolate and Caramel Mini Tarts

Delicious Shortcrust base, filled with salted caramel, covered with chocolate, and topped with nuts.
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Servings 15 Mini Tarts

Equipment

  • Silicon mold https://amzn.to/3Mo8UTT

Ingredients
  

Shortcrust Base

  • 45 g Butter 3 + 1/4 tbsp
  • 35 g Sugar 2 + 3/4 tbsp
  • 1 tsp Vanilla Extract Or Vanilla infused sugar
  • 1 Egg Yolk
  • 40 g All-Purpose Flour 1/3 cup
  • 20 g Ground Almonds Or nuts of choice
  • 1 tsp Baking Powder
  • A pinch of Salt

Caramel Filling

  • 100 g Sugar 1/2 cup
  • 120 ml Heavy Cream 1/2 cup
  • 50 g Butter 3 + 1/2 tbsp

Topping

  • 100 g Milk Chocolate or Dark chocolate or a mixture of both
  • Nuts of Choice

Instructions
 

Shortcrust Base

  • Mix together butter, sugar, vanilla, and the pinch of salt until creamy.
  • Add the egg yolk and mix again until well combined.
  • Add the baking powder to the flour and mix together before adding them to the first mixture.
  • Add the ground nuts of you are using them too, then knead the dough briefly.
  • If needed, place the dough in the fridge for to be able to work with it easier.
  • Divide the dough into 15 small ball dough, place them in the moulds and use the finger to slightly spread it.
  • Bake for 15 minutes in a 170C / 338F preheated oven.
  • As soon as you take the cookies out of the over and while they are still hot, use a cocktail muddler or the base of a shot glass to press the center of the cookies and make a whole in the center.
  • Allow to cool.

Caramel

  • Cook the sugar on a low to medium heat until it melts and caramelizes.
  • Add the heavy cream and keep cooking until it's totally melted again.
  • Add the butter and the salt and keep stirring and allow to cook for a minute before removing it from the heat.
  • Immediately pour the caramel into the center of the mini tarts bases.

Topping

  • Melt the chocolate and add it to the top of the mini tarts without removing them from the mould. Make sure to fill them till the top and slightly tap them again the table for the chocolate to spread evenly.
  • Add the nuts of choice on top of the chocolate before it sets.
  • Place the moulds in the fridge for the chocolate to harden before unmolding.