What's not to love about bite-sized caramel tarts with a generous topping of chocolate?
For the mass:
200 g flour
200 g butter
30 g of powdered sugar
For the filling:
500 g of caramel
For the ganache:
250 cc of cream
250g milk chocolate
Let's get Cooking...
Sift the flour and powdered sugar. Incorporate chopped cold butter and integrate with the dry.
Take the dough using the butter’s humidity, and once they mix completely refrigerate.
Stretch and cover 8 individual rectangular tartlets with the dough and cook for 10 minutes at 200 degrees. Remove and let cool.
On the other side, prepare the ganache heating up the cream and when it boils pour over the chopped chocolate. Stir with a wooden spoon until there is a soft and integrated mixture. Let cool and when it thickens, distribute with a spatula on top of every tartlet.