2 Way Chocolate And Coffee Caramel Tarts
For a long time now,for my love of coffee and chocolate I have been thinking of making something with both the flavours. So, tarts were the basis of my idea and their fillings were combination of chocolate ganache done two ways - baked and chilled - and coffee caramel sauce which I made by adding coffee to the basic caramel sauce recipe.
So even though to arrive at the very dish there are a few components you have to make and assemble but they are pretty simple and assembling them and coming to cherishing their taste wont take much time either.
So try your hand this and I am sure you will love it 😀
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Ingredients
- 100 gm Flour for short crust pastry
- 50 gm Butter cut into cubes chilled
- 30 gm Powdered Sugar
- 1 Eggs
- 50 gm Chocolate or filling for baked filling compound
- 30 ml Cream fresh
- 25 gm Butter
- 1 Eggs
- 100 gm Chocolate Ganache or chocolate for chocolate compound
- 75 ml Cream fresh
- 50 gm Butter
- 3/4 cup Granulated Sugar or coffee, or caramel, or sauce for coffee caramel sauce
- 2 Tbsp Water
- 3 tsp Coffee
- 50 ml Cream fresh
- 30 gm Butter
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Instructions
- For short crust pastry: Mix flour and sugar together.
- Add butter and with your hands start mashing it up with the flour and sugar , until you get a sandy or bread crumb sort of mixture.
- Whisk the egg a little and slowly add to the mixture, enough to put it together in a dough form. No need to use the entire if not required.
- Knead the dough a little and chill in refrigerator for about half and hour.
- Roll the dough out with a rolling pin and cut circles out big enough to fit and be lined into your small tart moulds
- Dock them with a fork before baking and then bake half of the tarts at 180C for 10-15 mins or until golden brown and the other half of them are to be blind baked , which will take 5-7 mins at the same temperature.
- After baking let cool them and remove the golden brown ones from the mould and keep aside the blind baked ones to be baked with the filling. While the tarts are getting baked you can work on the fillings
- For baked chocolate filling: Heat the cream close to boiling stage and cool.
- Melt chocolate over a double boiler.
- Add butter, then cream and stir until mixed well.
- Cool the ganache and then stir in an egg.
- Fill 3/4th of each blind baked tart with the filling and bake at 180C for 7-10 minutes.
- When baked, invert the tarts to press the fluffed up filling, cool them that way and then remove from moulds.
- For chocolate ganache: Heat cream close to boiling stage and cool.
- Melt chocolate over double boiler.
- Add butter, then cream and stir until mixed well.
- Chill in the refrigerator until it thickens a little.
- 5. Pour into a piping bag with a star nozzle (i used the big one)
- For Coffee caramel sauce: Dissolve coffee with 3tsp of water.
- In a pan, wet the sugar with water and slightly caramelize- until golden.
- Add the butter until melts and keep stirring.
- Add cream , keep stirring fast.
- 5. Add coffee and stir until completely mixed.
- Take off the heat and cool.
- Pour sauce onto the tarts with baked filling and fill the tarts without baked filling with sauce half way of each tart.
- Pipe the non baked filling tarts with ganache and chill.
- Serving: The baked tarts can be served hot or cold by choice and the non baked filling tarts to be served after chilling,
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Dinima Daryani
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Chocolate in any form is awesome!