Chocolate Caramel Tarts

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup confectioners' sugar, plus
• 1 tablespoon confectioners' sugar
• 1/4 cup unsweetened cocoa
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 2 tablespoons creme fraiche
• 1/2 cup heavy cream
• 3 1/2 ounces extra bittersweet chocolate, chopped

Recipe

• 1 to prepare the tart dough, cream the butter and sugar in an electric mixer until light, about 2 minutes.
• 2 add the cocoa and beat until well combined.
• 3 add the egg yolk and vanilla and beat until smooth.
• 4 sift the flour into the cocoa mixture.
• 5 beat the mixture on low speed until combined.
• 6 scrape the dough onto a sheet of plastic wrap and form it into a disk.
• 7 wrap and chill until firm, about 1 hour or up to 3 days.
• 8 preheat oven to 325°.
• 9 on a lightly floured surface, roll the tart dough 3/16" thick.
• 10 using a 2 1/2" round cutter, cut out 24 circles of dough and press them into two mini muffin tins or 2" tart pans, trimming away any excess dough; prick dough all over with a fork.
• 11 chill the tart shells for 20 minutes.
• 12 line the tart shells with foil and fill with dried beans, rice, or pie weights.
• 13 bake for 15 minutes.
• 14 remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and is set.
• 15 transfer to a wire rack to cool.
• 16 to prepare the filling, in a large saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves.
• 17 add the corn syrup and let boil, swirling the pan occasionally, until you have a deep caramel, about 10 to 15 minutes.
• 18 carefully whisk in the butter, cream, and crème fraiche (the mixture will hiss and bubble so stand back), whisking until smooth.
• 19 divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable).
• 20 to make the glaze, in a saucepan, bring the cream to a simmer.
• 21 place the chocolate in a heatproof bowl.
• 22 pour the cream over the chocolate and whisk until melted and smooth.
• 23 pour glaze over each tart while still warm.
• 24 let the glaze set at room temperature for 2 hours before serving.
• 25 variation: for a large tart, line a 10" tart pan with the pastry, and prebake as previously instructed (add 5 to 10 extra minutes of baking time).
• 26 when the shell is cool, spoon in the warm caramel filling.
• 27 allow caramel to set before pouring the warm ganache onto the tart.