Chocolate - Caramel Tarts

These addictive tarts are super simple to make. They are delicious as they look and you cannot stop eating with one . I made these tarts for a get together at home and everyone loved it . It was actually finger licking good. That's how everybody ended up eating too :) .

I made these a day before allowed it to set . They were beautifully set when it was served and the tart shell held its crunchiness too . The bottom layer was  homemade salted caramel sauce and the second layer was Chocolate Sauce/  Ganache and topped with roasted Pecans.

Ingredients :

For the Tart Shell:

All Purpose Flour - 1 Cup minus 3 TBLS

Cocoa Powder - 2 TBLS

Icing Sugar - 2 TBLS

Salted Butter - 4 TBLS

Cold Milk - 2 TBLS ( or till you form a dough)

For the Salted Caramel Sauce:

Butter- 1 Cup

Sugar - 6 TBLS

Heavy Cream - 1/2 Cup

For Chocolate Sauce -

Semi Sweet Chocolate Chips - 8 oz

Heavy Cream - 3/4 Cup

Vanilla Essence - 1 TSP

Instructions:

How to make the Tart Shell:

- Combine all the dry ingredients together.
- Mix the cold butter with the dry ingredients . I t will be looking crumbly
- Lastly add the cold milk and mix .  knead it for a minute .
- Wrap the dough in a cling wrap and refrigerate it till you use it .

How to Bake the Tart:

- Pre heat the oven at 350F.
-Roll out the dough . Shape the dough really thin in a muffin pan ( As we do for Pies)
- Place some parchment paper over each tart shell and keep some nuts over it .
- Bake it for 12 Minutes . Take the parchment paper and nuts out from the tart and bake it again for 5 minutes.
- Once they are baked . take it from the oven.
-Allow it to rest on the muffin pan for 5 minutes and then keep it in the cooling rack allow it to cool down completely .

How to Make the Salted Caramel Sauce : Click for the Instructions

How to Make the Chocolate Sauce :

- Place the chocolate chips in a bowl.
- In another heavy bottom pan boil the heavy cream , when the fresh cream comes to the boiling stage remove from heat and immediately pour it on top of the chocolate chips.
- Keep it stirring till the chocolate gets melted.
- Allow the chocolate sauce to set . Refrigerate it .

How to Assemble the Tarts:

-  Take a tart shell . Scoop a spoonful of  caramel sauce into the tarts.
- Level the caramel sauce .
- Then take another scoop of chocolate sauce place it over the caramel sauce.
- Level the chocolate sauce .
- Garnish it with Roasted Pecans or any nuts to your preference.
- Refrigerate the tarts till you serve them.

Linking it to the event - Lets cook for Christmas

 Lets cook Christmas party food .

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Krithi's Kitchen

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Eggless Ferrero Rocher Tarts - EBG # SEPT

 

For the month of September the challenge on Egg less Baking Group was Egg less Ferrero Rocher Tarts. It was suggested +Priya Srinivasan  of Enveetu Kitchen . The original recipe was from Trissalious. The inspiration for the tart is Ferrero Rochers Chocolate. I don't mind eating couple of Ferrero Rochers  in one shot :P . Who does not want to.

 

The fear I had when I got the e- mail from +Gayathri Kumar was , It had so many ingredients , so many procedures and so many work involved and more importantly if anything sweet I am the only person at home have to finish it . Actually I thought not to participate on this month's challenge because Last whole month I have been working a lot with chocolate and I needed some break from chocolate . But end of the month I changed my mind , I did not want to miss any challenges. Thank you +Gayathri Kumar  and +Priya Srinivasan for this wonderful challenge.

 

 

 

The tart is sooo Chocolaty . The base by itself has chocolate , on top of the base it is chocolate mousse , on top of that chocolate thing and Caramelized Hazelnuts.. If you are Chocolate Addict this is for you.. . 

 

 

First I myself thought it is going to take the whole day to make this tart . I finished this in just two hours. So here my easy version yet delicious recipe ( Copyrights:) ) .

 

INGREDIENTS:

 

For the Tarts:

 

APF  : 1 Cup- 3 TBLS

Cocoa Powder - 2 TBLS

Icing Sugar - 2 TBLS

Salted Butter - 4 TBLS

Cold Milk- 2 TBLS

 

 

For the Chocolate Mousse:

 

Semi Sweet Chocolate Chips - 1/3 Cup

Condense Milk - 1/3 Cup

Whipping Cream - 1/3 Cup

China Grass - 1 TBLS ( Powdered it )

Hot Water - 2 TBLS

 

For the Chocolate Thing :

 

Semi Sweet Chocolate - 1/3 Cup

Condense Milk - 1/3 Cup

Chopped Roasted Almonds and Pecans - 1/4 Cup

 

Roasted Almonds and Pecans: (I omitted the Criminalization part )

 

Almonds & Pecans - Handful

 

 

 

 

INSTRUCTIONS:

 

For the Tart Base:

•  In a bowl combine APF, Icing Sugar and Cocoa Powder . Mix really well.
•  Add the cold Butter. Combine everything together . The dough will be crumbly.
• Now add the Cold milk and mix . It will form a dough .
• Cover it with a cling wrap and refrigerate the dough .

For the Chocolate Mousse:

• In a microwave safe bowl , add the chocolate chips and microwave it for 2 minutes.
• Chocolate chips will turn into liquid chocolate.
• Mean while soak the china grass with 2-3 TBLS water. Allow it for couple of minutes.
• Then microwave it , till it melts.
• Now add the China grass mixture and Condense milk to the liquid chocolate and combine really well . Beat the mixture for a minute to make sure there is no lumps.
• Meanwhile whip the whipping cream till the soft peaks.
• Add the whipped cream to the cooled chocolate mixture and fold.
• Cover it with a cling wrap and refrigerate till it is been used.

For Roasted Almonds and Pecans:

• Chop the almonds and pecans to the required size.
• In a pan add almonds and pecans.
• Dry roast them till they crunchy.
• Allow them to cool.

For the Chocolate Thing:

• In a microwave safe bowl add the Semi sweet chocolates and condense milk and heat it for 30 seconds.
• With the help of the spatula mix it really well.
• Now add the Chopped Roasted Nuts and mix well.
• Cover it with a cling wrap and refrigerate till it is been used.

How to bake the Tart:

• Pre heat the oven at 350F.
• Roll out the dough . Shape the dough really thin to a muffin pan ( As we do for pies) .
• Cover it with another  tray on top of the muffin tray ( I used Pizza Tray ).
• Bake it for 12 minutes. Remove the pizza tray and bake it for another 5 minutes.
• Once they are baked take it out from the oven.
• Allow it to rest on the Muffin tray  itself.

 

Assembling the Tarts:

 

• Once the tart is completed cooled down spoon it with some Chocolate Mousse.
• On top of the Chocolate Mousse add some Chocolate thing.
• Garnish it with some Roasted nuts.

 

 

 

Notes:

 

• You could use Milk Chocolate instead of Semi Sweet Chocolate.
• Instead of China grass , 1 TSP of gelatin can be used in the same procedure.
• I coved the muffin tray with the pizza pan , you could blind bake with some nuts / rice or any kinds of beans. This worked well for me.
• The tarts were crispy and delicious. I didn't have any problem removing the tarts from the muffin pan. ( Nothing broke too)
• You could use any nuts which is available.

Linking this to Cooking with white at merry tummy