Port Caramel Chocolate Tartlets Recipes

PORT CARAMEL CHOCOLATE TARTLETS

Steps:

• Make tart shells: Process flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With processor running, add eggs; process just until dough comes together.
• Turn out dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from dough. Transfer remaining dough to a flour-dusted baking sheet; refrigerate.
• Fit dough rounds into ten round tartlet molds (each 2 1/4 inches in diameter). Trim edges of dough flush with top edges of molds. (Refrigerate scraps.) Refrigerate shells until cold, 30 minutes.
• Preheat oven to 350 degrees. Prick bottoms of shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of ten and using remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
• Make caramel filling: Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until syrup is dark amber. Remove from heat.
• Carefully stir in cream and port (caramel will steam and spatter). Add butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover bottoms of tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

PORT CARAMEL CHOCOLATE TARTLETS

Steps:

• Make the crust: Pulse flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Add eggs, and process just until dough comes together. Pat dough into a disk. Wrap in plastic. Refrigerate until firm, about 1 hour.
• On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from dough. Transfer remaining dough to a dusted baking sheet; refrigerate. Fit dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter). Trim excess dough flush with rims. (Refrigerate scraps.) Refrigerate or freeze shells until firm, about 30 minutes.
• Preheat oven to 350°F. Pierce bottoms of shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of 10 and using remaining dough (reroll scraps), repeat steps 2 and 3 to make 40 shells total.
• Make the filling: Combine sugar and the water in a small saucepan over medium-high heat, gently stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until syrup is dark amber. Remove from heat.
• Carefully stir in cream and port (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover bottoms of tart shells with chopped almonds (about 1 teaspoon per shell). Spoon filling into shells, almost to top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, 3 hours or up to 1 day.

CHOCOLATE-CARAMEL TARTLETS

Steps:

• Heat oven to 450°F. In large bowl, combine all crust ingredients; mix with electric mixer at low speed until well combined. Divide dough into 24 equal pieces; roll into balls. Press each in bottom and up sides of ungreased miniature muffin cup.
• Bake at 450°F. for 7 to 9 minutes or until edges are light golden brown. Remove crusts from pans; place on wire racks. Cool 15 minutes or until completely cooled.
• In heavy 1 1/2-quart saucepan, combine 1/2 cup sugar and water; mix well. With pastry brush dipped in water, brush any sugar down sides of saucepan. Without stirring, cook over medium-high heat for 10 to 12 minutes or until mixture turns dark golden brown. (If sugar mixture is not cooking, gently swirl mixture in saucepan.) Remove from heat. While stirring constantly, add 1 tablespoon butter and whipping cream; stir until bubbling stops. Return saucepan to low heat; cook and stir until mixture is smooth.
• Spoon 1/2 teaspoon caramel mixture into each cooled baked crust. Stir chocolate chips into remaining caramel mixture until melted and smooth. If mixture thickens, cook and stir over low heat until smooth. Spoon about 1 teaspoon chocolate filling into each crust.
• Chop candy coating; place in microwave-safe small bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 seconds. Place in heavy-duty food storage plastic bag; cut tiny hole in one corner. On waxed paper, pipe 24 (1-inch) tree shapes. Let stand until set. Garnish each tartlet with a tree.