Salted caramel and chocolate tarts

To be honest, I’ve never been a fan of salted caramel anything. But everyone around me seems to be in love with this flavor combo, so I decided to give it a shot. And I’m glad because I loved them 🙂

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These little bites of deliciousness are filled with flavor!

It starts off with a tart shell. Then I made a dark chocolate ganache and put a dollop inside. I then added a layer of caramel on top of that and drizzled chocolate and sprinkled some salt.

Unfortunately I didn’t take step by step pictures…. So bear with me… But I drew something to show everyone what the tarts should look like when assembling

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Alright…. Recipe time 🙂

You can find the tart shell at

http://www.williams-sonoma.com/m/recipe/basic-tart-dough.html

Ganache:
8 oz heavy cream
8 oz dark chocolate
1 tbsp vanilla extract

Pour chocolate into a heat resistant bowl. Heat heavy cream to a boil.  Slowly add hot cream to chocolate while stirring. Once chocolate is melted, stir in vanilla. 

Set aside in room temperature until the chocolate has firmed.

*You may adjust the thickness of ganache by simply adding more or less heavy cream.

Caramel

1 c sugar
1/2 c Brown sugar
1/2 c butter
1 c half & half
1/2 c corn syrup
1/2 tsp vanilla

Begin by adding all ingredients except the vanilla into a pot. Cook on medium high until it reaches a boil. (15-20 min) stirring  occasionally.

Once it reaches a boil, you will continue to cook the mixture for another 25-30 min. Cook until caramel reaches 244 degrees or firm ball stage.

Remove from heat and add vanilla.

Pour into a greased pan or mold and let firm.

With my extra I made some caramel candies and salted them
I didn’t wrap them up and make them pretty. But you surely could wrap them in parchment paper.

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