In case you couldn’t tell from all the pink, hearts and roses popping up in shops, Valentine’s Day is just around the corner – only two sleeps away in fact!
I must admit, Valentine’s Day kind of crept up on me this year – blame it on our wedding – so my window for making themed treats was pretty short. So short in fact, that I decided not to bake anything pink or heart shaped at all!
But that doesn’t mean I didn’t do some Valentine’s baking. Instead of going down the themed route, I decided I would be better off spending my time making an absolutely decadent treat that Kevin would absolutely love. That means a treat made from caramel and chocolate – that’s where these salted caramel and chocolate tartlets come in.
There’s no denying these are an incredibly decadent treat. The lightly flavoured chocolate tartlet shell is filled with a rich, dark homemade salted caramel before being topped with milk chocolate ganache and finished with a sprinkling of salt. Gooey yet firm, sweet yet salty, these tartlets really are something special.
As you can imagine this is a bit of a steppy recipe – you need to make, chill and bake the tartlet shells; prepare the caramel and fill the shells; prepare the ganache and top the tartlets; and chill the finished product for a couple of hours until set. The good news? Most of the time goes into resting, baking, or setting – the actual recipe itself is pretty simple.
I love making caramel, so had a lot of fun preparing the salted caramel filling – I love the way such basic ingredients come together to create something so flavoursome in such a short amount of time. And the way it bubbles furiously when you add the cream – beware, you need a deep pot! If you haven’t made caramel yet, be sure to give this recipe a try.
The finished tartlets are absolutely incredible – and absolutely decadent! Even Kevin, the King of all things sweet, struggled to finish his tartlet. With this in mind, try cutting each tartlet in half before serving alongside a little whipped cream – not only will this mean every plate will be licked clean, but the recipe will serve eight people!
Whether you’re single or attached, I hope you have a fabulous Valentine’s Day!
Shell – recipe adapted from My Baking Addiction
- 1 ½ cups flour
- ¼ cup + 1 Tbsp cocoa
- 140g butter, softened
- ½ cup + 2 Tbsp icing sugar
- 2 egg yolks
- ½ tsp vanilla
Salted Caramel – recipe adapted from Sprinklebakes
- 1 cup sugar
- 85g butter, cubed
- ½ cup + 2 Tbsp cream, room temperature
- ¼ tsp sea salt
Milk chocolate ganache
- 200g milk chocolate
- ½ cup cream
- Cream together butter and icing sugar until light and fluffy. Add egg yolks and vanilla, and mix until well combined.
- Add dry ingredients and mix until fully incorporated. Divide dough into four and press into greased tartlet pan. Chill for 30 minutes.
- Preheat oven to 175 degrees Celsius. Prick base of tartlet shells with fork. Place shells in oven and bake for 15 minutes. Place on a wire rack to cool.
- Place sugar in a large pot and melt over medium-high heat, whisking as it melts. Cook until sugar reaches an amber colour.
- Add butter. Stir until melted and combined.
- Add cream and whisk until smooth. If lumps occur, continue to stir caramel over a low heat until lumps melt.
- Carefully pour caramel into prepared tartlet shells. Place in fridge to chill.
Milk chocolate ganache
- Place chocolate and cream in a small pot over medium heat and leave for 2-3 minutes.
- Slowly stir, beginning from the centre. Continue until combined, smooth and glossy.
- Remove from heat and allow to cool slightly. Spoon over tartlets and sprinkle with rock salt if desired.
- Place in fridge for 3-4 hours or until caramel is firm.