This
recipe makes 12 individual tarts . We bought the tart cases ready made but you
can make you own and prebake them. Use a short crust pastry. When they are
cooked and turned out, you make these two fillings, fill, cool and serve, so
the pastry does not get cooked again.
Salted
Caramel: 1/2 cup (125ml)single (pouring) cream - 25g butter - 165g white sugar
- 1/4 cup water - sea salt flakes
Before
you start have the butter and cream ready and waiting on the side of the stove.
In a small pan, mix the sugar and the water and bring to a boil. Let it reach
150⁰C and turn to
a nice dark (but not burnt) caramel. Remove from the heat and immediate put in
the butter and cream. It will bubble up alarmingly, stir well until it
subsides. Do not touch at this stage, it is like lava and will burn you. When
it has cooled somewhat and you can taste a drop of it, add the salt to your
taste, a quarter teaspoon is probably enough. Fill each tart case with the
caramel to 2/3rd full. Leave space for the chocolate. Set aside to cool. When
it has done so, it is time to make the ganache
Chocolate
Ganache
75
g of good 70% or 85% dark chocolate - 1/4 cup of cream - a little sugar if
necessary
Break
up the chocolate and begin to melt it over warm water. Heat the cream
separately to just below boiling point - it must not boil. Add to the melting chocolate
and stir well till it combines into a thick ganache. If you overheat it, it
will not be shiny. Taste and add a little sugar if it is too bitter for you, a
teaspoon or 2 should do it. But don't forget the caramel is very sweet. Pour on
enough to fill the tarts. Decorate each one with something small, like gold
leaf, gold dust or a tiny edible flower
© John & Lynne
Ford, Adamastor & Bacchus 2016
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