This week’s Tuesdays with Dorie recipe from Baking Chez Moi was meant to be Caramelized Cinnamon-Milk Chocolate Tart but I tweaked it a little… and made Salted Caramel Chocolate Tartlets… I’m not a big cinnamon + chocolate fan so during the caramel-making process, I simply omitted the cinnamon stick (and therefore didn’t need to let my caramel steep as long).
To make the ganache, you make a deep caramel (sugar, melted – I added a pinch of salt here too) then pour hot cream over the top and pour that hot cream over chocolate to melt it. That gets poured into a fully-baked tart shell (I had pastry leftover from my first online cooking club of the year and made two individual tarts) and heads to the fridge for a while to set. I used semisweet chocolate as that’s what I had but think the caramel would work really well with milk chocolate too, per the recipe. Still not sold on the cinnamon 😉 so I sprinkled he top with a little fleur de sel and it was so good!
This was really interesting to make as I’ve been playing around with ganache for chocolate tarts like this over the past few months and I’m just about happy with what I’ve come up with. The addition of the caramel sends this over the top – especially if you took the caramel to that smoky point. We LOVED this.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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