Mini Chocolate Salted Caramel Tarts
The culinary genius of this recipe belongs to Valerie Lugonja AKA ‘A Canadian Foodie’. You can see her gorgeous recipe and all of the beautiful photos that come with it here.
As you will see when looking at her recipe, we have made some changes to allow this recipe to suit the podcast we featured it in: Episode 36 – Thermomix Three Course Dinner.
This podcast was recorded back in 2014 and was specifically laid out to serve two people so we tweaked the recipe to only make 12, instead of the 36. That being said, you will have loads of chocolate ganache and toffee sauce left (even though we halved it from the original recipe)… so you may wish to make more tart shells. Note: if you are going to make more, do NOT double the chocolate ganache nor toffee sauce ingredients.
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 150 minutes
You will need:
At least 1 mini cupcake tin which has at least 12 cupcake holes.
- sugar - 45g, raw
- butter - 85g
- plain flour - 90g
- cornflour - 10g
- cacao powder - 20g
- vanilla - 1/2 tsp, extract
- salt - pinch, plus extra to top
- Chocolate topping:
- chocolate - 180g, dark
- double cream - 120g
- Toffee sauce:
- butter - 100g
- toffee sauce - 130g
- brown sugar - 120g
- vanilla - 1/4 tsp, extract
- Add 45g raw sugar (45g) to the TM bowl. Pulse Closed Lid / Turbo / 3 x 3 second blasts.
- Put the whisk attachment in the bowl. Add butter (85g), 1/2 tsp vanilla extract (1/2 tsp) and salt (pinch). Mix Speed 4 / 15 seconds.
- Remove the whisk attachment. Add plain flour (90g), cornflour (10g) and cacao (20g). Mix Speed 4 / 15 seconds, measuring cap on. Scrape down sides.
- Repeat Speed 4 / 10 seconds.
- Empty the mixture (it’s like a divine clay!) into another bowl and roll it into a ball, cover with clingfilm and refrigerate while you do the next steps.
- To the clean TM bowl, add butter (100g). Program 2 minutes / 60C / Speed 2.
- Add brown sugar (230g) to the bowl. Program 16 minutes / Steaming Temperature / Speed 2-3, measuring cap on. Continue with the steps below while cooking.
- Turn on your oven to 160C.
- Get the ball of chilled chocolate base mixture from the fridge. Lightly spray a mini cupcake tin with oil.
- Pinch some off the mixture off, flatten it and push it into a mini cupcake tin. Joe trialled rolling the dough out and using a cookie cutter to get a circle of dough to push into the tin. This worked well. Try and shape them as much as possible.
- Put the tray in the fridge for 15 minutes.
- After 15 minutes of refrigeration, put the tart shells into the oven. Remove after 7 minutes and set aside to cool.
- Add cream (130g) and vanilla (1/4 tsp) to the TM bowl. Program 12 minutes / 90C / Speed 2-3, measuring cap on.
- Once the toffee sauce has finished, pour from the TM bowl into a heatproof container and leave to cool in the freezer.
- Clean the bowl.
- Add the chocolate (180g) to the bowl. Grate Speed 7 / 7 seconds, then set aside. Don’t wash the bowl.
- Put the whisk attachment in. Add double cream (120g). Program 3 minutes / 80C / Speed 4, or until the 80C light stops flashing.
- Once reaching 80C, turn off temp and nil time (press power, then press – and + simultaneously).
- Program 1:30 minutes / Speed 2. Put grated chocolate into the bowl via the hole in the lid.
- When there are 30 seconds left, put measuring cap on and finish on Speed 3. Set aside in a separate bowl to cool.
- Once everything has cooled, gently remove the chocolate tart shells from the tray. You may need a sharp knife to help with this.
- Put 1-2 tsp of chocolate ganache into each shell, and top with the toffee sauce and a pinch of salt. The toffee sauce should be quite thick – if it is too runny, just wait.
- Sprinkle with a pinch of sea salt and refrigerate before serving.