Happy Friday. Today I am showing you the decadent, smooth, rich and absolutely mouth watering chocolate tarts with a nice big layer of salted caramel pecan filling, topped with dark chocolate ganache.
If you know a little bit about me, you probably already know that I am a fan of caramel. No I am a huge fan of it to be honest. I always say: if there is one thing I could eat always and forever that would be caramel.
In search of a great caramel recipe I tried way too many variations , I admit- I am very picky about it. Some recipes were a total failure, but often it was either too runny, or way too buttery with a thick greasy layer once cooled off. I was having ups and downs until I found the best recipe (in my humble opinion) that works all the time for me. This caramel has the right consistency, it has a beautiful amber colour, small amount of sea salt added to it enhances its flavour, and it is just so tasty, so smooth that chances are -you’ll be eating it straight from a jar with a big spoon.
Add small amounts of hot whipping cream at a time and mix thoroughly with each addition. If you add all the whipping cream at once, the caramel will bubble up a lot and you might get serious burns.
Use caramel right away, or keep in a jar refrigerated for up to 3 weeks. If cold caramel is not soft enough to be used, simply warm it up in the microwave for 5-10 seconds.
220g Whipping cream (hot)
45g softened Unsalted butter
1/3tsp Sea salt (optional)
Add the sugar to a heavy bottomed saucepan. Set saucepan on the stove on medium heat, stir sugar occasionally. Stop stirring once sugar starts to dissolve. This takes about 4-5 minutes.
Using a small pot, heat the whipping cream until it is hot. Do not bring to boil.
When the sugar dissolves, allow it to bubble, brush down the sides of the saucepan, if needed .
When the color of the sugar turns amber, which can take up to 12 minutes, reduce the heat and carefully add softened butter. Whisk until butter is completely melted.
Remove the saucepan from the heat and very carefully and slowly pour the whipping cream into the sugar and butter mixture. It will bubble up so whisk carefully! Whisk continuously until whipping cream is fully incorporated.
Add sea salt and stir until sea salt dissolves completely.
Let caramel cool before transferring it to the jar.