Salted caramel tartlets with banana and dark chocolate

OMG, I  have so much to write and so little time to do it. For example, if you follow me on Instagram (@my.ko.la  there) you might know about my newest love affair with sour dough baking. I should write a post a about it, because it’s just great and exciting experience that it deserves to be shared here.  Also both Catholic and Orthodox Easters passed and I can finaly take a deep breath and to look back at these 2 weeks long baking marathon that I enjoyed so much. At Catholic Easter we’ve finally visited Nova Bana cottage house for the first time this year. I baked there 3 goods:  a sweet sour dough cake with dried apricots and raisins, cacao tartlets with salted caramel cream and eclairs with chocolate and mascarpone cream. I’ve made all these dishes for the first time and I was a little bit nervous as salted caramel and  choux pasty have a naughty reputations. All went well and I’m excited to write the recipe of salted caramel tarts here. Funny fact: I didn’t find any adequate salted caramel tarts recipe in internet. Almost all recipes were like “take store bought mini tarts and fill them with store bought caramel cream”. So boring 🙂 Here is the recipe, hope you will like it. (🇸🇰 slovenský preklad nájdete za anglickým textom).

For tarts (I have classical 6cm tartlets forms, but you can also use forms for muffins. The result was 18 tartlets)

200g of sifted flour (you can substitute white flour to spelt flour)

25g cacao

25g powdered sugar

a pinch of salt

110g unsalted softened butter

1 egg yolk

For caramel filling

140g sugar

50ml water

100l heavy whipping cream

140g v unsalted softened butter

half of tbs of salt

For chocolate topping

200g of dark plain chocolate

200g of heavy whipping cream

40g of unsalted softened butter (well, it’s a lot of butter in this recipe, but we celebrate Easter just once a year).

2-3 ripped banana

Fresh berries or dry fruit for decoration

Directions

Well, it’s not the quickest dessert to cook, so I offer you to use your time management skills: bake tartlets and cook salted caramel in the evening and finish the whole project in the morning.

So, let’s start.

  1. Tartlets. Combine all ingredients in a big bowl and knead dough, cover it with plastic foil and let it chill in a fridge for at least an hour. It’s actually classical dough for Christmas cookies.
  2. Carefully roll out the dough (not to thin, because this type of dough is not elastic at all), cut it into circles big enough to cover the forms and carefully put in into the forms. Be careful as it’s easy to break the dough. Using a fork, poke holes into bottom. Bake for 8-10 min in the oven, preheated to 180C.
  3. Salted caramel. Well, I was afraid of it, but it turn out really well.

Combine sugar and water in a pan with a heavy bottom and cook it on a medium heat. Stir it to make sugar melt. When it starts to bubble, stop stirring and control the color, as you don’t need burned caramel. It takes around 8-10 minutes (depends on the size of the pan) until syrup becomes golden (but not brown color) color. Meanwhile warm the heavy cream to almost boiling, take the pan with the syrup from the heat and pour the cream into the pan. Be careful as there will be a lot of noise and bubbles in the pan. Wait until it chills and then stir to combine until you receive nicely smooth cream. Add butter, salt and stir again. Let salted caramel chill in the fridge overnight, it has to get thick. Whip chilled caramel with kitchen robot for a few minutes until it gets smooth.

  1. It’s filling time! Slice bananas into aprox. 4-5mm pieces and put 2-3 slices into each tartlet. Add 1-2 tbs of salted caramel cream above and let the tartlets chill for 10 minutes (in the fridge if possible, we need salted caramel to get a little bit thicker again).
  2. Cook chocolate topping. Warm the whipping cream to almost boiling, add chocolate broken into pieces, stir to make it melt, add butter and stir again.
  3. Add a tbs of chocolate topping to each tartlet, spread it over surface and decor it with berries or dried fruit of your choice.

Enjoy 🙂
It’s  a very stylish dessert that had a huge success at Easter dinner.

🇸🇰 Tartaletky so slaným karamelom, banánmi a horkou čokoládou

Na tartaletky (ja mám klasické 6cm formy, ale môžete použiť aj formy na maffiny. Výsledok bol 18 tartletiek)
200g preosiatej múky (môžete nahradiť bielu múku špaldovou múkou T812)
25g kakaa
25g práškového cukru
štipka soli
110g zmäknutého masla
1 vaječný žĺtok

Na slaný karamel
140g cukru
50ml vody
100ml smotany na šľahanie
140g zmäknutého masla
pol čl soli

Na čokoládu polievu
200g tmavej čokolády
200ml smotany na šľahanie
40g zmäknutého masla (okej, v tomto recepte je veľa masla, ale veď nebudeme jesť takéto dezerty každý deň)
2-3 zrelé banány
Čerstvé alebo sušené ovocie na ozdobu

Postup
Aby ste si ušetrili čas, tartaletky a slaný karamel si môžete urobiť večer a dokončiť toto skoro umelecké dielo na ďalší deň ráno.

1. Zmiešame všetky ingrediencie do veľkej misky a vymiešame cesto, obalíme ho plastovou fóliou a necháme ho vychladnúť aspoň jednu hodinu v chladničke. Je to vlastne klasické linecké cesto na koláčiky.
2. Opatrne rozvaľkáme cesto (ale nie príliš tenko, pretože tento typ cesta vôbec nie je elastický a veľmi jednoducho sa trhá), vyrežeme kruhy dostatočne veľké na to, aby zakryli formy a starostlivo vložíme cesto do formičiek. Trošku pritlačíme a spodok párkrát prepichneme vidličkou. Pečieme 8-10 minút v rúre, predhriatej na 180°C.
2. Slaný karamel. Mal som obavy, že to bude zložité, ale nakoniec to bol úspech hneď na prvý pokus. Zmiešame cukor a vodu v hrnci s hrubým dnom a varíme na strednom ohni, miešame aby sa cukor roztopil. Keď začne bublať, prestaneme miešať a kontrolujeme farbu, sirup by mal mať zlatistú, ale nie hnedú farbu. Trvá to približne 8-10 minút (závisí od veľkosti hrnca). Medzitým zahrejme smotanu na šľahanie takmer do varu a keď sa zo sirupu vyparí voda a sirup zožltne, opatrne nalejeme smotanu do hrnca. Bude to bublať a striekať, takže chvíľu počkáme a potom vymiešame hladký krem. Pridáme maslo, soľ a znovu vymiešame. Necháme slaný karamel vychladnúť v chladničke cez noc, musí dobre zhustnúť. Stuhnutý karamel vyšľaháme mixerom na krásny hladký krém.
3. Banány nakrojíme na cca. 4-5 mm hrubé kúsky a do každej tartaletky vložíme 2-3 plátky.
Pridáme hore cca 2 čl slaného karamelového krému, rozotrieme a necháme koláče vychladnúť 10 minút (najlepšie v chladničke, potrebujeme aby nám karamel znovu trošku stuhol).
4. Urobíme čokoládovú polevu. Zahrejme šľahačku takmer do varu, pridáme kúsky čokolády, premiešame aby sa čokoláda roztopila, pridáme maslo a znova premiešame.
5. Na každú tartaletku dáme par čl polevy, ozdobíme a necháme čokoládu stuhnúť.

Je to veľmi štýlový dezert, ktorý mal obrovský úspech na veľkonočnom obede.

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