The combination of dark chocolate and caramel make these tarts irresistible.
- Prep time 20 minutes
- Total time 1 hour
Ingredients
Crust:
Caramel:
Ganache:
Method
Crust: In bowl, stir together cookie crumbs, sugar and butter. Press mixture firmly into bottoms and up sides of 6 shallow 3-inch tart pans with removable bottoms. Place pans on baking sheet; bake in 350°F oven until light golden, 10 to 12 minutes. Remove from oven; let coolin pans to room temperature.
Caramel: Filling In saucepan, stir together corn syrup, sugar and 1 tsp water over medium heat until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook, without stirring, until mixture begins to turn amber, about 2 minutes. Carefully swirl mixture in pan; cook until dark amber. Remove from heat. Standing back and averting face, whisk in whipping cream, butter and salt. Whisk constantly until mixture forms a smooth and creamy caramel. Pour evenly into tart shells (it will firm up as it cools). Refrigerate tarts for 15 minutes.
Ganache: Meanwhile, place chocolate in bowl. In saucepan, bring whipping cream and vanilla to a boil over medium-high heat, stirring constantly. Pour over chocolate; let stand until chocolate is softened, about 1 minute. Stir until mixture is smooth. Pour chocolate mixture evenly over Caramel Filling, smoothing tops. Refrigerate until chocolate is firm, about 15 minutes.
Makes 6 tarts.
Nutritional facts Per tart: about
- Sodium 50 mg
- Sugars 34 g
- Protein 1 g
- Calories 302
- Total fat 17 g
- Potassium 15 mg
- Cholesterol 42 mg
- Saturated fat 10 g
- Total carbohydrate 39 g
%RDI
- Iron 4
- Calcium 2
- Vitamin A 10
