Chocolate Salted Caramel Tarts ππ«
Chocolate Salted Caramel Tarts ππ«
Prep Time: 45 minutes | Cooking Time: 15 minutes | Total Time: 1 hour
Kcal: 220 kcal | Servings: 12 tarts
_____Ingredients:_____
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, chilled and diced
- 1 egg yolk
- 1-2 tablespoons cold water
- 1 cup caramel sauce
- Flaky sea salt, for sprinkling
_____Directions:_____
1. In a food processor, combine the flour, cocoa powder, and powdered sugar. Pulse until well combined.
2. Add the diced butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough starts to come together, adding more water if necessary.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth.
5. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 375Β°F (190Β°C). Grease a 12-cup tart pan with removable bottoms.
7. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
8. Cut out circles of dough slightly larger than the tart pan cups and press them into the bottom and up the sides of each cup.
9. Prick the bottoms of the tart shells with a fork and chill in the freezer for 15 minutes.
10. Bake the tart shells in the preheated oven for 12-15 minutes, or until set and lightly golden.
11. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
12. Once cooled, fill each tart shell with caramel sauce and sprinkle with flaky sea salt.
13. Chill the tarts in the refrigerator for at least 1 hour before serving.
