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Truth be told, i cringed when i saw the tarts.

How horridly ugly! :(

When i first made them, it was for a mini hi-tea at my place with 2 thick skin but nice foodie friends who insisted (well, almost) on coming over for my desserts. The date — you won’t believe it but it’s true, was set over Instagram!

I didn’t have proper photos to blog about it then. As usual, (my) food photos taken indoor are totally hideous. I know i’m not that fussy over my ugly photos sometimes, but i decided that these tarts were worth a second shot and so, second attempt it is.

The first time i made these tarts, the consistency of the ganache wasn’t fantastic. I sorta made a mental note not to use the same recipe, same method for these tarts again.

When i made them again yesterday, i decided to give the recipe another chance except that this time round, i thought of boiling the cream first before pouring it over the chocolate (was using the Chocolate Truffle way). Little did i know that, this latest method used was exactly the same method as the recipe instructed. *facepalm* I’m such a clown. No wonder the ganache, again, wasn’t fabulous! I like my ganache smooth and silky.. not rugged and rustic looking like this. :(

I thought my tarts were extremely ugly.. nothing like the gorgeous photo i remember from DH’s magazine.. but guess what? I was wrong. Lol!

After i told another 2 gfs (who wanted to try these tarts) that they were totally unappetizing looking, i went to search for the magazine to scrutinize the photo to see what the difference but boy oh boy, the tart in the magazine was exactly the mirror image of mine! La lil la..

So.

I didn’t screw up after all. HEhehehehehe!

Salted Chocolate Caramel Tarts

(makes 6)

150g all purpose flour
50g cocoa
80g icing sugar
pinch of salt
125g unsalted butter, cold and chopped
3 egg yolks
1 teaspoon vanilla extract
1 tablespoon iced water

Filling and topping:
1 cup dulce de leche
125g single cream
175g dark chocolate chopped
sea salt flakes, for sprinkling

Method

1. Place the flour, cocoa, icing sugar, salt in a food processor and blitz to combine. Add the butter and pulse until mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and vanilla, then the iced water and process just until a dough starts to form. Transfer to a large piece of plastic wrap and bring the dough together with the tips of your fingers. Shape into a disk and wrap in the plastic. Refrigerate for 2 hours or overnight.
2. Lightly butter 6 x 8cm tartlet pans. Divide the pastry into 6 parts. Between two pieces of lightly floured baking paper roll each piece of pastry into a rough circle then line the pans, removing the excess pastry. Prick the pastry with a fork then freeze for 30 minutes. Preheat the oven to 180°C/350°F.
3. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and cut roughly into six squares; place the foil squares, buttered side down, tightly against the crust. Bake the crusts for 10-15 minutes longer or until cooked through. Cool completely in the pans.
4. Divide the dulce de leche between the pastry cases and, using the back of a spoon, spread evenly. Refrigerate for 30 minutes.

5. Place the cream in a small saucepan over high heat and bring to a boil. Remove from the heat, add the chocolate and stir until smooth and glossy. Spread the tartlets with the ganache and refrigerate for 2 hours or until set. Sprinkle with salt to serve.

Note : as you can see from the above picture, i used different tart case sizes, so i’ve got more than 6 tarts.

(recipe from Donna Hay Magazine, issue 62)

———————————

Earlier on, i totally screwed up 2 portions of chocolate crust (i doubled it, aiyo!). I blitzed the dry ingredients with egg yolks and whatnots without the butter! What a bummer. But I persisted and kept my fingers crossed as i add in the butter after the ice water. The result? I got a dough that is wetter than a brioche dough!

Not just that i tell ya. The entire dough was sandy-like-feel! However, i refused to throw it away and these were the bakes that i managed to come up with — mini and giant chocolate truffle tart, spiked with Baileys, with the screwed up dough. Heh. Absolutely fugly, but good. Very good. PHEW!

5 Responses to “Salted Caramel Chocolate Tart”

  1. Ah it’s been so long since I’ve commented. I hope you have been well :)

    I haven’t made this tart before but I encountered the same method with the ganache from another recipe. I find the heat from the cream isn’t sufficient to melt all the chocolate completely thus making it a half melted lumpy mess. Probably my fault for not cutting the chocolate small enough though.

    What I do now is melt equal parts cream and chocolate over a double boiler. Smooth ganache every time!!

  2. These tarts look very good, at least attracted me and I bookmarked immediately when saw it heeheehee…

  3. grub : *waves* Hellloooooooo! Yes thank you, i’ve been very well but extremely busy! :)

    I always, always.. use the method you mentioned and like you. smooth ganache all the way. Might not be the chocolate size problem, cos the chocolate i use comes in tiny coins, prob less than 1cm in diameter. Methinks it’s the x:y problem.. too little cream, too much chocolate! Thanks for sharing dear.. it’s really good to hear from you again. xx

    Jess : *grin* thank you.. though they’re ugly, but they’re yummy! Have fun making them. :)

  4. When i saw the first pic i thot ‘what you talking about? they look fantastic!!’ if those are your definition of ugly then i think us ameteur bloggers are doomed. :)

  5. Sharon : aww.. don’t say that! but thank you.. as long as u think they look fantastic, i’m not complaining! :D

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