Chocolate Caramel Tartletts
 
 
These tartletts are made from a crunchy shortbread crust and an ooey-gooey filling, topped with freshly chopped walnuts. Note: The caramel bourbon sauce makes double the amount needed for 18 tartletts. I like to make extra to put in jars for a spontaneous mid-night ice cream treat! The sauce keeps great in the fridge and can be put on anything!
Serves: 18 tartletts
Ingredients
  • FOR THE SHORTBREAD:
  • 150 g butter
  • 125 g sugar
  • pinch of salt
  • ¼ tsp vanilla extract
  • 1 egg yolk
  • 325 g flour
  • *White chocolate, melted
  • FOR THE BOURBON CARAMEL FILLING:
  • 300 g sugar
  • 120 g water
  • 280 ml cream
  • 1 tsp vanilla
  • pinch of sea salt
  • 2 tsp bourbon whisky
  • FOR THE DARK CHOCOLATE GANACHE:
  • 200 g cream
  • 1 tsp corn syrup
  • 10 g sugar syrup (1:1 sugar water brought to a boil)
  • 35 g butter
  • 275 g dark chocolate
  • EXTRAS:
  • Chopped walnuts
Instructions
  1. For the shortbread crust: Start by mixing together the butter and sugar. Add the vanilla, salt and egg yolk. Finally, knead in the flour until a homogeneous dough forms.
  2. Roll out on a lightly floured surface.
  3. Cut out circles, slightly larger than the cupcake form.
  4. Lightly press into the forms and bake at 180 degrees Celsius or 350 Fahrenheit for about 18-20 minutes. Let cool and remove from forms.
  5. With the melted white chocolate, paint the inside of the tartletts. This is done to seal the shortbread so it does not become soggy over time.
  6. For the bourbon caramel filling: Start by heating the sugar and water over medium heat on the stove. Do not stir.
  7. In a separate pot, heat the cream, slightly.
  8. Let the sugar and water caramelize. Be careful not to let the caramel become too brown. From the time it starts to become golden to the time it burns can be about 1 minute.
  9. Remove from heat and add the heated cream, stirring. It will bubble ferociously, so be careful.
  10. Finally, add the bourbon and vanilla. Let cool.
  11. Once cooled, pipe the caramel cream into the tartletts, filling about halfway. Place in the refrigerator.
  12. For the ganache: Bring the cream, sugar syrup, corn syrup, and butter to a boil.
  13. Pour over top the chopped chocolate. Mix with an immersion blender if necessary.
  14. Once the caramel has set in the tartletts, pipe the chocolate ganache over the caramel and fill just under the rim.
  15. Sprinkle with chopped walnuts.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/02/chocolate-caramel-tartletts/