Chocolate tarts with salted caramel

Description

Three different flavors and textures in one dessert - a delicate chocolate and almond tartlet, sticky salted caramel and melting chocolate ganache. Dessert for true gourmets!

Ingredients

Cocoa powder

30 g
Flour almond

30 g
Sugar

50 g
Salt

0.25 tsp
Butter

110 g
Vanilla essence

0.5 tsp
Chicken egg

1 piece
Water

1 Tbsp
Flour

160 g
Sugar

300 g
Water

0.5 cup
Cream

120 g
Butter

70 g
Salt

0.5 tsp
Cream

120 g
Chocolate milk

120 g
Salt

Cooking

For tartlets mix the flour, almond flour, unsweetened cocoa, salt and sugar

Add diced chilled butter and RUB quickly with a fork until crumbs

Beat the egg, add the vanilla extract and quickly knead the dough. If the dough crumbles, add another tablespoon of ice water

Wrap in cling film, put them in the cold for half an hour or overnight

For caramel in a thick-walled dishes pour the water and add the sugar, put on fire, bring to a boil and cook on medium heat, not stirring

While the caramel thickens and acquires the characteristic dark color. If you drop the caramel into a glass of cold water forms a soft ball that will hold its shape, without spreading puddle on the bottom

Now remove the pan from the heat and very gently entered the hot cream, the caramel may foam. Return the pan to the heat and cook, stirring for 1-2 minutes

Remove from heat, add butter and salt, stir

And leave at room temperature so the caramel has cooled down a bit.

For ganache - chocolate finely chopped, pour hot cream, stir

Chilled dough will spread on the tartlets* and bake at Т180С 15-20 minutes. Ready tartlets, fill with caramel, let the caramel cool and pour the slightly cooled ganache. After cooling, sprinkle the dessert with sea salt crystals the calculation of the products listed for one great shape with a diameter of 23 cm, I did half the rules, I was able to fill 5 tartlets 8 cm in diameter

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