This recipe combines the classic Antillean tèrt with the delicious filling of the American 'Millionaires shortbread'. The result is a delicious shortcrust pastry, salted caramel sauce and chocolate ganache… almost too good to be true!
this recipe is for 15-18 tarts
- 175 unsalted butter, cold
- 225 gr wheat flour
- 75 gr sugar
- 250 gr salted caramel sauce *
- 100 gr milk chocolate
- 100 gr dark chocolate
- 100 ml cream
- Extra butter for greasing
* Ingredients for the caramel sauce:
- 200 gr sugar
- 100 gr unsalted butter
- 100 ml cream
- ½ to 1 teaspoon of salt (to taste)
For the salted caramel sauce:
Heat the sugar in a small saucepan over medium heat, stirring constantly. It is best to do this with a (metal) whisk.
The sugar will melt and form lumps. When the first lumps appear, you can lower the heat. Keep stirring until all the lumps have dissolved and you have a dark brown mass. Beware! This roasted sugar is very hot!
Now add the butter in one go. This will cause the sugar to boil very hard and produce steam - this is normal. Stir everything well until a homogeneous mass is formed.
Now add the whipped cream in a small stream and keep stirring well. The mixture will start to boil quickly and will likely rise up around the edges of the pan. Keep stirring well until the cream is completely absorbed. Remove the pan from the heat and stir the salt into the sauce. Let the sauce cool completely.
For the tèrt:
Grease the tart cases with butter. (you can also use a cupcake baking tin for this!) Make sure the butter is cooled. Cut the butter into cubes and knead them together with the wheat flour into crumbs. Add the sugar and knead into a fluffy (but brittle) dough.
Push pieces of the dough into the baking tins. Make sure you make a bottom with raised edges of about 1cm. Place the unbaked pie crusts in the fridge for 30 minutes.
Now preheat the oven to 160 degrees and bake the pie crusts for 30 minutes until golden and cooked through. Then let them cool completely. Finally, fill the tèrt with a large spoonful of the caramel sauce.
For the ganache:
Put the chocolate together with a knob of butter and the cream in a (glass or porcelain) bowl and place it in a pan with boiling water. When the chocolate has melted like this, au bain Marie, stir well until you get a thick sauce.
Take a tablespoon at a time of the sauce and divide it over the tarts, until the caramel is completely covered. Place the tarts in the fridge for at least an hour, until the ganache has set. - Enjoy your meal!
You can keep the tèrt in a sealed box for up to 3 days… but I doubt they will last that long.
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