Salted Chocolate-Caramel Tarts

(WTNH) - Pastry Chef Monica Banas prepares Miniature Salted Chocolate-Caramel Tarts.

Ingredients:
Chocolate sable dough, caramel, ganache, sea salt flakes.
Chocolate Sable:
Butter – 9 oz
Sugar – 12 oz
Salt – pinch
Egg - 2
Baking soda – 1 tsp
Milk – 2 oz
Flour – 18 oz
Cocoa powder, sifted - 3 oz
Cream butter, sugar and salt on medium until light. Beat eggs in one at a time. Mix baking soda and milk separately, then add to mixture. Add flour and cocoa – stir until combined. Dough is easiest to use when chilled.
Caramel:
sugar – 16 oz
water – 2 oz
light corn syrup – 4 oz
heavy cream – 16 oz
butter – 4 oz

Over medium heat bring sugar, water and corn syrup to an amber color –approximately 325 degrees. In another saucepan scald heavy cream. Remove pans from heat. Slowly wisk cream into caramel. To do this safely use pans that can hold the liquid as they will boil upward and stand slightly away from pot. Whisk in butter.

Ganache:
Bittersweet chocolate – 12 oz
Heavy cream – 4 oz

Place uniform pieces of chocolate in a bowl. Scald heavy cream and pour over chocolate. Let stand for 5 minutes then wisk. Let stand another 10 minutes and wisk again.

Assembly:
Fill tart shell three quarters full with caramel. Spread room temperature ganache over caramel with small offset spatula –ganache should seal the edges. Garnish with sea salt flakes. Keep refrigerated until your celebration.