I had a great story to tell you about these tarts involving me and my sister in Paris, a scrumptious round of Camembert grillé and a crunchy baguette, a long walk on foot from my sister's tiny apartment at rue Miollis (15ème arrondissement) to rue Cail (10ème), samosas at Krishna and shopping spices at Ganesha, then on our way back dropping ourselves in a small local pastry shop (not as trendy as Hermé or Aoki, but with it's own charm) for these little salted caramel life boosters and a looong walk on foot (again) to rue Cler(7ème) for a late Friday night Mojito with friends. Yup, comfy shoes on our feet and large smiles on our faces – this is all we needed not to care about the rain nor the cool winter wind.
But the cursor was blinking nasty on the white page and although my head was full of stories, nothing was coming out of my fingers on the keyboard. After a week the page was still white and the cursor was still blinking as if laughing at me.
I like food related stories and memories. But this block went on too long and since obviously I've sank in a deep writer's whiteness and there is no story coming out of me, I'll be happy to hear your salted caramel stories.
Chocolate Salted Caramel Tart Recipe:
Adapted from Vanilla Garlic
Makes 6 small 8-cm tarts or one big 22-cm tart
For the Crust:
- 110 gr butter, softened;
- 100 gr sugar;
- 1 large egg yolk;
- 130 gr all purpose flour;
- 30 gr dutch processed cocoa powder.
For the Caramel:
- 125 ml water;
- 400 gr granulated sugar;
- 60 gr glucose;
- 125 ml heavy cream;
- 110 gr butter (if using salted butter skip the salt below);
- 15 gr flaked sea salt.
For the Ganache:
- 120 gr heavy cream;
- 120 gr high quality dark chocolate (we used Cacao Barry's Tanzanie);
- Sea salt or kosher salt for garnish
Tip: If you have any caramel left, wait till it hardens, then tear small pieces of it and dip them in dark chocolate.