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Thursday, 23 July 2009

Swirled Chocolate and Salted Caramel Tarts

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If you want to try something sweet and a little different, these salted caramel tarts might be just the thing. I clipped the recipe from a Delicious Magazine when they had a chocolate special a while back, and the recipe was courtesy of Hannah Miles - a Masterchef runner up from a few years ago.

I didn't particularly care for the chocolate pastry and the second time around I used Dorie's sweet tart dough, which is pretty foolproof. I made these a while back and I'm pretty sure I subbed cream for the crème fraîche as that was what I had on hand. This recipe calls for salted butter and as I always use unsalted butter, I added added some Fleur de Sel that I picked up from a shopping trip in France.

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Swirled Chocolate and Salted Caramel Tarts
Recipe adapted from Delicious Magazine

Recipe makes 6-8 depending on size of tart cases.
I used unsalted butter and a little French salt, but you can use salted butter as in the original recipe.

1 x Sweet tart dough from this recipe

For the caramel ganache:
225g granulated sugar
60ml water
120g unsalted butter, cubed
A couple of pinches of salt
3 tbsp double cream

For the chocolate ganache:
200g plain chocolate, broken up
4 tbsp double cream
30g unsalted butter, cubed
A couple of pinches of salt

Make the sweet tart dough and bake tart cases ahead of the filling, keep in an airtight container until ready to use.

Make the caramel ganache.
In a heavy based frying pan, dissolve the sugar in 60ml water over a low heat. Increase the heat until the syrup turns a deep amber colour. Don't stir the pan or the sugar will crystallise - you can swirl the pan a little to cook the caramel evenly.
Take off the heat and leave to cool for 1-2 minutes, then stir in the butter with the pinches of salt. Set aside for 2 minutes and then whisk in the cream, beating until smooth and glossy.
Transfer to a glass bowl and chill for 15 minutes to cool and thicken.

Make the chocolate ganache.
Heat the chocolate, cream, butter and salt in a heatproof bowl over a pan of simmering water, stirring until smooth.
Set aside to cool a little.

The recipe says to loosely swirl the caramel and chocolate ganaches together and to fill each tart case with a generous tablespoon. I found it easier to spoon the chocolate ganache into the tart and then swirl in some of the caramel with a spoon.

Serve at room temperature with cream or ice cream if wanted.

Printable Recipe

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.


KennyT said...

These chocolate and salted caramel tarts look sinfully delish!! Would love to try some one day. Thanks for sharing.

chow and chatter said...

yummy you need to open a pastry shop!

Maria♥ said...

Wow oh wow, these are truly amazing!


Anh said...

What a beautiful recipe! I love this flavour!

Anonymous said...

I've been on a chocolate mood also lately, but rather on the comforting side...

Your tartelettes are so cute and enticing !

Deeba PAB said...

Hang on 1 for moi. I ♥ these. Fleur de salt? Now a trip to Paris? hmmm...I think I'll just stop by at Kent!

grace said...

what terrific aesthetic appeal! and that’s just the tip of the iceberg--caramel is one of my favorite chocolate mates, and salted caramel is even better. splendid.

Katiecakes said...

They look amazing! Bet the slat gave them a wonderful bite!

Katie xox

Amanda said...

Winning flavor combination and an impressive looking tart to boot!

aforkfulofspaghetti said...

Now those look naughty. Very naughty. But in all the right ways... ;-)

Shaheen said...

Wonderful. They look like a very very posh version of millionaire bars.

sunita said...

Nic, what a chocolatey start to the weekend...wish I could taste it. Is fleur de sel available here?

Have a great weekend :-)

Parita said...

OMG those tart look absolutely fantastic!

Maggie said...

A chocolate lovers delight.
Beautiful tarts Nic.

Lisa said...

Mmmm! Chocolate and salted caramel are such a wonderful combination and that crust looks amazing. Wish I had a bite.

Unknown said...


Jan said...

Nic they look GOOD! Paul would love those - I might give them a go and make them for him - thanks for sharing.
Fantastic pictures as always x

Sophie Sportende Foodie said...

These tratlets look fabulous & so attractive for my mouth & my senses!!!

Venus ~ Vi said...

My fave!!!! I wish I can get my hands on a few right now! Yum~~~~~~~~~~~~

Megan said...

I love the little tarts! I think I would like better with Dori's pastry over a chocolate pastry too. Bookmarked this jewel!

diva said...

salted caramel is lovely. these tarts are tempting me. love the swirl and how it glistens!

Anonymous said...

yummy yummy they look gorgeous!!

muralimanohar said...

Oh, man...I am sitting here with a MASSIVE sweet tooth looking at those pics..and I don't really have a sweet tooth at all!

Now...I just need to find a decent egg-free pastry recipe! (Pastry is just not one of my strengths...blame my mother on that one! :p)

Nic said...

Thanks for all the comments, I have been away but will get around to your blogs soon!
Sunita - you might be able to find the salt in Waitrose.

Robin Sue said...

These look like heaven on a plate, you make the best desserts!

Lisa-Marie said...

These look amazing! I have just found your blog via 'A Southern Grace', and I love it! I am going to make these when we have been for the weekly shop tomorrow!

Your blog is sooo good!

Anonymous said...

Mmmm! Chocolate and salted caramel are such a wonderful combination and that crust looks amazing. Wish I had a bite.

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Jeanne said...

Oh MY....! This is probably one of my favourite flavour combinations and you have made them look so gorgeous. Tempted to make them ASAP!

Amanda said...

I stumbled across this post in a google image search for salted caramel, and couldn't resist clicking through for the recipe.

You have a wonderful blog; I'm looking forward to following and reading new posts! :)