Salted caramel tarts

4 comments
baking, tart, thermomix

Some food photographs need few, if any, words of explanation. Mention salted caramel and you have my attention. This tart is so easy to bake ahead and impress your guests, but, a word of caution, it is probably a good idea to bake in you smallest tart tins- they are VERY rich.

This was my first road test of James Morton’s new book How Baking Works. James won the GBBO a couple of years ago and I really loved his fist book on all things bread. While this book is brilliant for new bakers, it is not so simple that the accomplished baker would not find something in it. Apart from that I just love the way he writes!

I used my own chocolate short sweet pastry and filled the cooled, blind baked cases with his oh so easy salted caramel. Topped with chocolate ganache this is a dessert made in heaven- just go out for a run the next day. If you want to omit the chocolate ganache, feel free. I think it would work well with chopped nuts or thinly sliced apple. Caramel and apple is awesome and will take the edge off the sweetness. You could also convince yourself it’s one of you 5 a day!

I made mine totally in the Thermomix because for something like caramel the Thermomix just makes life easy. You don’t have to stand constantly stirring bubbling sugar, butter and syrup.

 

salted caramel tartlets

  • Servings: 0
  • Difficulty: easy
  • Print


Ingredients

  • 150g unsalted butter
  • 200g soft liht brown sugar
  • 100g golden syrup
  • 250 g double/ heavy cream
  • 10g flaked sea salt


Method


In a saucepan or in Thermomix add butter, sugar and syrup. Melt, and stir until bubbling. In TM bowl melt at 90° sp3. Stir I. Double cream and sea salt. Maldon flaked salt is perfect if you can source it. Pour into your cooled tart cases.

 

Chocolate ganache


The perfect chocolate ganache rules are simple. Equal quantities (250g of each gives enough for these tartlets or a 10″) of good quality chocolate chips and double cream. I always use callebaut choc chips and simply heat cream to boiling point before pouring over the chocolate. If you are using the seeds of a vanilla pod or a shot of esspresso ( both of which enhance and balance the flavour of rich chocolate) stir that in with a spatula along with 50g of softened unsalted butter.

Pour over the filled tart.



Enjoy!

 

 

 

 

 

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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