Chocolate Caramel Tarts

I can't even believe how long it's been since I've been able to put up a post. I missed it, trust me. What with going to school, playing sports, and staying social, the time to bake, photograph, and blog is very limited. But I had some time this weekend, and because baking is a calming thing for me, I decided that was what I was going to do. I chose this recipe by looking through Donna Hay magazine. Yes, my friends make fun of me for reading Donna Hay and Martha Stewart, but I love those ladies! The food styling in Donna Hay magazine is to die for. I buy every $10 issue from Australia because it is just so beautiful to look at, let alone make recipes from it. I guess this post goes to my favorite women in the industry, too perfect for their own good.




I decided just to put up a little quad of an apple pie I made with some butter pecan ice cream. I won't be putting a recipe up, but I thought it captured the autumn spirit, so enjoy the cold weather (woo hoo!).

Short crust pastry
from Martha Stewart

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups (2 1/4 sticks) unsalted butter, room temperature
1 large egg yolk

In the bowl of a mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Form into a ball and place in plastic wrap. Tightly wrap sides. Use a rolling pin to flatten as much as possible, without pushing to dough out of the plastic wrap. Chill for at least 2 hours.

Preheat oven to 350 degrees F.

On a floured work-surface, roll the dough 1/2" thick. Press into tart pans and place in freezer for 20 minutes. Line with parchment paper and weights and bake for 13 minutes. Let cool.

Caramel Filling

396g can sweetened condensed milk
60g unsalted butter
2 tablespoons corn syrup

Combine ingredients in a medium saucepan on low heat until melted. Let thicken slightly, then pour into cooled tart shells. Let sit in refrigerator for 30 minutes.

Chocolate Ganache

200g dark chocolate
2 1/2 tablespoons heavy cream

Combine in a small saucepan until melted and pour on top of chilled caramel filling, spreading if needed. Sprinkle lightly with fleur de sel and let chill just until serving.