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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is such a yummy dessert. I got this recipe from my mother-in-law and I believe that she got it from . It is a bit time consuming but well worth it. Cook time includes chill time. Ingredients:
3/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
2 tablespoons unsweetened cocoa powder (preferably dutch process) |
2 teaspoons unsweetened cocoa powder (preferably dutch process) |
1/2 cup unsalted butter, room temperature |
1/2 cup powdered sugar, plus |
2 tablespoons powdered sugar |
1 large egg yolk |
3 1/2 ounces high-quality milk chocolate, chopped |
2 cups heavy whipping cream, divided |
1/4 cup unsalted butter |
1/2 cup sugar, plus |
2 tablespoons sugar |
3 tablespoons water |
unsweetened cocoa powder (for dusting) |
Directions:
1. Make crust:.
2. Whisk flour and cocoa in medium bowl.
3. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
4. Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes. (This can be made as one big tart in a regular sized circle or rectangular tart pan)
5. Preheat oven to 375°F Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
6. Make filling:.
7. Place milk chocolate in medium bowl.
8. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth.
9. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
10. Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat.
11. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
12. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
13. Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
14. Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours.
15. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.
16. Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
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