Best Port Caramel Chocolate Tartlets Recipes

PORT CARAMEL CHOCOLATE TARTLETS

Steps:

• Make tart shells: Process flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With processor running, add eggs; process just until dough comes together.
• Turn out dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from dough. Transfer remaining dough to a flour-dusted baking sheet; refrigerate.
• Fit dough rounds into ten round tartlet molds (each 2 1/4 inches in diameter). Trim edges of dough flush with top edges of molds. (Refrigerate scraps.) Refrigerate shells until cold, 30 minutes.
• Preheat oven to 350 degrees. Prick bottoms of shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of ten and using remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
• Make caramel filling: Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until syrup is dark amber. Remove from heat.
• Carefully stir in cream and port (caramel will steam and spatter). Add butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover bottoms of tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

PORT-CARAMEL CHOCOLATE TARTLETS

Steps:

• Make the tart shells: Process the flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal. With the processor running, add the eggs; process just until the dough comes together (do not overmix).
• Turn out the dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from the dough. Transfer the remaining dough to a flour-dusted baking sheet; refrigerate.
• Fit the dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter). Trim the edges of the dough flush with the top edges of the molds. (Refrigerate the scraps.) Refrigerate the shells until cold, 30 minutes.
• Preheat the oven to 350°F. Prick the bottoms of the shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of 10 and using the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
• Make the caramel filling: Heat the sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until the sugar has dissolved. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling the pan occasionally, until the syrup is dark amber. Remove from heat.
• Carefully stir in the cream and port (the caramel will steam and spatter). Add the butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into the shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

PORT CARAMEL CHOCOLATE TARTLETS

Steps:

• Make the crust: Pulse flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Add eggs, and process just until dough comes together. Pat dough into a disk. Wrap in plastic. Refrigerate until firm, about 1 hour.
• On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from dough. Transfer remaining dough to a dusted baking sheet; refrigerate. Fit dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter). Trim excess dough flush with rims. (Refrigerate scraps.) Refrigerate or freeze shells until firm, about 30 minutes.
• Preheat oven to 350°F. Pierce bottoms of shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of 10 and using remaining dough (reroll scraps), repeat steps 2 and 3 to make 40 shells total.
• Make the filling: Combine sugar and the water in a small saucepan over medium-high heat, gently stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until syrup is dark amber. Remove from heat.
• Carefully stir in cream and port (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover bottoms of tart shells with chopped almonds (about 1 teaspoon per shell). Spoon filling into shells, almost to top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, 3 hours or up to 1 day.