Home » Chocolate Tart, salted caramel cream

Chocolate Tart, salted caramel cream

by Ada Parisi
5 min read

Chocolate tarts, salted caramel cream. This sweet marks my entrance into the 'sweet tunnel’ del Rey-cake. This is an initiative of five food bloggers, Sara, Elisa, Silvia, Miria and Silvia, who had a brilliant idea: create a community on Facebook each month that interprets and follows the recipe of a sweet, creating an exchange of suggestions and recommendations that lead us to improve skills in the kitchen helping ourselves and others to cook better and have fun. I haven't been able to participate on a first date, but I didn't lose the second: Here's my salted caramel tart, chocolate and cream. I added, than the original version, a pinch of cinnamon in the pastry dough and ganache and I put one spray on cream, I flavored with vanilla extract. In addition, in caramel (I've done more because I wanted richer) I used half sugar and half brown sugar soft, then I got a very dark caramel. The doses that we do have halved from the original, why I opted for six single portions by 7 cm 1 diameter.

Ingredients for 6 cupcakes from 7 centimeters a diameter:

for the pastry

  • 125 grams of flour 00
  • 80 grams of cold butter cut into cubes
  • 60 grams of sugar
  • an egg
  • a pinch of salt
  • a pinch of cinnamon
  • butter and flour to coat the molds, to taste

for the salted caramel

  • 50 grams caster sugar
  • 50g soft brown sugar m
  • 100 ml of cream
  • a teaspoon of butter
  • a pinch of salt

for the ganache

  • 150 ml of cream
  • 150 grams of dark chocolate at 55%
  • a pinch of cinnamon
  • 15 grams of soft butter

for decoration

  • 200 ml of cream
  • 4 tablespoons granulated sugar
  • a tablespoon of vanilla extract
  • cinnamon as required

Prepare the pastry by mixing all the ingredients together until they form a homogeneous mixture and hard: make a ball and let rest in the refrigerator covered for at least 30 minutes. Meanwhile, butter and flour the molds and preheat the oven at 180 degrees. After the interval of rest, coated with the pastry stencils on the bottom and along the edge, bucherellarle the tartlets on the bottom with the tines of a fork, cover with baking paper and some beans and cook for about 15-20 minutes in white. Remove from oven and allow to cool.

For the salted caramel, put in a saucepan the two types of sugar and let melt over low heat. Meanwhile, heat the cream without bringing it to a boil and, When the sugar has formed a dense caramel and smooth, Add the cream, then the butter and salt. Do not worry if you make lumps, simply continue to cook over low heat caramel and the mixture becomes thick and smooth. Set aside and let cool. When cold, cover with the caramel on the bottom of the tart and let rest in the refrigerator for at least an hour.

While the cakes rest, prepare the ganache: coarsely chop the chocolate, put the cream and cinnamon in a saucepan and bring to a boil, then pour on the chocolate, stirring quickly with a spatula until it is completely melted. Add the pieces of butter and stir until the ganache will not be glossy. Allow it to stand at room temperature for about 30 minutes, then pour it over tarts up to the edge. Put back in the fridge for 2-3 hours. When the ganache will be solidified (if you rest your finger will not sink) you can decorate cupcakes and, Obviously, eat.

Whip the cream until stiff steadfast with sugar and vanilla. I used a pastry bag with a spout such as that used for the icing cupcakes and tarts I decorated with a spiral dollop. Then I used the caramel that I advanced to enrich the gasket and I dusted everything with a pinch of cinnamon, but of course you can decorate the cake as you prefer. Bon appétit!

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Simona May 2, 2014 - 09:21

I would try to make a whole pie, I might run into some error?I have to bring this evening at the home of friends who asked me “a chocolate cake with caramel!”!!!

Sicilians creative in the kitchen May 2, 2014 - 10:46

Hello Simona, No problem. With the same doses, you can make a whole pie from about 20 centimeters in diameter. Use a cake tin do a layer of pasta on the bottom a little’ more often so that can withstand the weight. It abounds with caramel. Hello, Let me know. ADA

Simona May 2, 2014 - 13:18

The caramel is solidificato.Non I wish the bite is too duro.Fammi know that consistency should have had.
The pastry popped very soft, I had to add more flour otherwise I would not know how to work it.
Let's hope so for tonight!

Sicilians creative in the kitchen May 2, 2014 - 14:36

Then, on pastry it depends greatly on the amount of yolk, as you know there are large egg yolks, also from 22 grams, and other small 15, but if you add flour and a little’ Sugar should have no problems. Then, however, remember that the pastry must rest in a refrigerator to solidify, otherwise you can not work at hot. The caramel must come as a mou, creamy but should not strain, to the bite must be such as Mars…

Pattipa November 27, 2013 - 08:36

Mamma mia Ada this experience of re-cake is phenomenal and your idea of ​​putting on the caramel cream I find it brilliant! A bascione!

Sicilians creative in the kitchen November 27, 2013 - 12:14

Hi Patti! It re-cake is a great idea to learn and improve! The caramel would put anywhere… this cream to put on the step was short! Welcome and kisses, ADA

Enrica November 18, 2013 - 20:41

I was convinced that he had commented this wonder…Goduria pure!

Peggy Cantrell November 16, 2013 - 18:07

I read with interest the recipe I believe that soon the preparero'.approfitto to tell you that yesterday I made ls apple pie comes from your blog and .is a fig and walnut jam tart was an early successo.a

Sicilians creative in the kitchen November 16, 2013 - 20:48

CIao Rosaria, I see that you like sweets… and on the other hand now we are almost in the Christmas spirit and there is nothing more than enjoying Christmas and offer a dessert made with our own hands! I'm glad you've enjoyed the apple pie and I hope you like these tarts. They are delicious! Hi Ada

Eva November 15, 2013 - 21:36

fabulous! just that it will take me a lifetime to get them….and I can not mangiarliiii evil diet! I hope to succeed you to do me too!

Sicilians creative in the kitchen November 15, 2013 - 23:01

hello Eve, They are not at all hard to do, just organize a little. Make the pastry before, then the caramel, last ganache. Then put it all together. And eat it at least, let the diet to lose for 10 minutes! :-)

Sonia November 15, 2013 - 18:31

if you do not eat at least two at once I think I will have withdrawal symptoms from sugars! they are fabulous!! Kisses!

Sicilians creative in the kitchen November 15, 2013 - 23:02

Thee I send by airmail! A hug Sonia, ADA

2 Friends in the kitchen November 15, 2013 - 17:52

Hi, ADA, you'll see will not be easy to get out of this greedy tunnel, beautiful your version, a kiss and happy weekend

Sicilians creative in the kitchen November 15, 2013 - 23:02

Ciao Miria, it will be difficult to get out because I have not the slightest intention! A hug and good weekend to you too! ADA

Francesca November 15, 2013 - 14:35

Really greedy these cakes, ADA! Also not to feel too guilty…. ;)

Sicilians creative in the kitchen November 15, 2013 - 15:29

Let's say that sin remains, but in this quantity you can indulge. Thank you and welcome Francesca!

Sara November 15, 2013 - 14:17

The beautiful individual portions :))

Sara November 15, 2013 - 14:16

that beauty and goodness! thank you for participating :)

Sicilians creative in the kitchen November 15, 2013 - 15:29

Hello and welcome will, pleasure and’ It was all mine, believe me!

Triwend The Flea and the Rat November 15, 2013 - 12:45

ADA, these do not know absolutely resist…. too much temptation…you copy them absolutely !!!! Kisses!!

Sicilians creative in the kitchen November 15, 2013 - 13:27

Copy well! a hug, ADA

Tatiana November 15, 2013 - 09:52

This delicacy is too beautiful…. refined, delicate but tasty… and also a wonder to behold! Then they are intrigued by salted caramel, is from a little’ I read about it and is drawing me….
Hello, Tatiana

Sicilians creative in the kitchen November 15, 2013 - 09:54

Hi Tatiana! Thanks! The idea of ​​the tart is not mine and I can not take credit, but the salted caramel use it as much and you can find two or three other recipes on the blog. Then of course is to your taste decide how much salt, I like their soft, creamy and fruity! Try it! A warm greeting, ADA

Silvia November 15, 2013 - 08:40

beautiful so small!! A hug SILVIA

Sicilians creative in the kitchen November 15, 2013 - 09:49

Hello Silvia, How nice to have you here! Thanks! And luckily I made small small, otherwise were five extra pounds on the thighs!!!! A hug, ADA

Elisa November 14, 2013 - 23:17

Excellent idea of ​​cinnamon!
I want to do it again, definitely I will opt for mono portions too!!!
I'm glad that you had re-united with cake!!

Sicilians creative in the kitchen November 14, 2013 - 23:19

Hello Elisa! I love challenges, in positive, in the sense get in the game to improve. Is’ precisely the spirit in which I like to face life: and in this case not only to play, but you learn so much from others! Monoporzione is no need for me, otherwise if I make a cake by 40 cm in diameter we may eat all the same! I am happy to be with you!


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