Don’t make these salted caramel and chocolate cups. Don’t do it. Because you will not be able to stop eating them and there will be salted caramel left over and you will definitely be standing with a spoon in your hand eating it straight out of the jar at midnight. So just don’t do it. Just step away from your computer. Go far away and don’t think about that caramel dripping all over buttery pastry topped with the smoothest chocolate ganache you’ve ever tasted.
Except, you should totally make these salted caramel and chocolate cups. Because you know what? You only live once. Yep, that’s right, I just YOLO’d you. And you know what else? Sometimes it’s ok to eat something containing butter and sugar and cream and chocolate. Not all the time. Not every day. But sometimes. So go away again but go to your kitchen. And grab all these ingredients. Make these little bites of heaven and share them with your friends and family. Because life is too short and you shouldn’t be worrying about every gram of fat/sugar/carbs you put into your mouth every second of it.
for the pastry
- Click here for my sweet shortcrust pastry recipe
for the salted caramel
- Click here for my salted caramel recipe
for the chocolate ganache
- 200 g dark chocolate
- 100 ml cream
- Pre-heat the oven to 180°c.
- Make the pastry as per recipe instructions then roll out on a floured surface.
- Using a round cookie cutter of approximately 10cm in diameter, cut rounds out of the dough (to fit into a muffin tin's holes).
- Carefully press the pastry into the hollows of a muffin tin then place in the fridge to chill for 15 minutes.
- After 15 minutes, prick the bottom of each pastry case with a fork and place in the oven.
- Allow to bake for 15-20 minutes until golden brown and crisp.
- Remove from the oven and set aside to chill.
- To make the salted caramel, follow recipe instructions then pour the hot caramel into the pastry cases, filling them 3/4 of the way.
- Place the pastry cases in the fridge for the caramel to set.
- (The remaining salted caramel can be kept in a jar in the fridge.)
- To make the chocolate ganache, melt the chocolate and cream together over a double boiler until smooth and glossy.
- Pour the chocolate ganache over the caramel, filling the tarts completely then place back into the fridge to continue setting (at least 30 minutes) before serving.
- These tarts can be made up to 24 hours in advance and kept in the fridge.