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Chocolate Salted Caramel Tartlets
Posted By Hilary On December 26, 2012 @ 9:41 am In Pies/Tarts | No Comments
And…my obsession with chocolate and salted caramel continues.
When David Lebovitz posted this recipe, my aunt immediately asked me if I had been to the bakery (Little Flower Cafe) he referenced in his post. Sadly, I have not, but it is now on my list of places to try. Since David shared a recipe adapted from one of the Little Flower Cafe recipes, I figured making the recipe could tide me over until I find a friend willing to schlep to Pasadena with me.
While these tartlets are a bit time consuming, they are not only delicious but absolutely gorgeous. My coworkers were oohing and aahing over them at the office, and their small size makes it perfectly acceptable to have one or two. Or three. Or um, maybe four. They’re a great party dessert too, because they’re easy to hold and won’t last for more than a few bites. In fact, I may bring these to my friends’ annual New Years Eve party.
Chocolate Dough Ingredients
4 ounces (115g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 large egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup (110g) all-purpose flour
1/4 cup (35g) rice flour (or use 1 cup, 140g, all-purpose flour, total)
6 tablespoons (50g) cocoa powder, natural or Dutch-process
Salted Caramel Filling Ingredients
4 ounces (115g) soft, salted butter caramels
3 tablespoons (45ml) heavy cream
4 1/2 ounces (130g) bittersweet chocolate, chopped
6 tablespoons (90ml) heavy cream
flaky sea salt
Recipe by David Lebovitz .
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 David Lebovitz: http://www.davidlebovitz.com/2012/11/chocolate-caramel-tart-tartlets-recipe/
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