Chocolate Caramel Tarts Recipe

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Chocolate Caramel Tarts
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Ingredients
15
Count
Nutrition
2184
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the cocoa and beat until incorporated. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
  2. Preheat oven to 325 degrees F.
  3. On a lightly floured surface, roll the tart dough 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2 dozen 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes.
  4. Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and set. Transfer to a wire rack to cool. Remove cooled shells from tart pans and transfer to a plate.
  5. To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes.
  6. To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, add a pinch of sea salt, and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while it is still warm. Let the glaze set at room temperature for at least 2 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2184.19 Kcal (9145 kJ)
Calories from fat 956.54 Kcal
% Daily Value*
Total Fat 106.28g 164%
Cholesterol 370.82mg 124%
Sodium 142.91mg 6%
Potassium 353.66mg 8%
Total Carbs 308.21g 103%
Sugars 230.93g 924%
Dietary Fiber 6.88g 28%
Protein 17.34g 35%
Vitamin C 0.6mg 1%
Vitamin A 0.9mg 28%
Iron 3.3mg 18%
Calcium 156mg 16%
Amount Per 100 g
Calories 360.49 Kcal (1509 kJ)
Calories from fat 157.87 Kcal
% Daily Value*
Total Fat 17.54g 164%
Cholesterol 61.2mg 124%
Sodium 23.59mg 6%
Potassium 58.37mg 8%
Total Carbs 50.87g 103%
Sugars 38.11g 924%
Dietary Fiber 1.14g 28%
Protein 2.86g 35%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 28%
Iron 0.5mg 18%
Calcium 25.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.7
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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