Name: Tartlets recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the Tartlet Moulds:; 200 gm refined flour; 120 gm butter; 1/4 tsp baking powder; 1 tbsp powdered sugar; Milk or water as required; For the chocolate ganache:; 1 cup dark chocolate, grated; 1 cup fresh cream; For the caramel sauce:; 1/2 cup granulated sugar; 1/2 cup fresh cream; 1 tbsp butter; A pinch of salt; 1/2 small cup walnuts, finely chopped; To garnish:; Few red cherries

Ingredients Serving: 4

For the Tartlet Moulds:
200 gm refined flour
120 gm butter
1/4 tsp baking powder
1 tbsp powdered sugar
Milk or water as required
For the chocolate ganache:
1 cup dark chocolate, grated
1 cup fresh cream
For the caramel sauce:
1/2 cup granulated sugar
1/2 cup fresh cream
1 tbsp butter
A pinch of salt
1/2 small cup walnuts, finely chopped
To garnish:
Few red cherries

Instructions

For the Tartlet Mould:
Add refined flour to a bowl. Then add butter, baking powder, and powdered sugar to it. Rub them together with your fingertips until the texture resembles breadcrumbs. Add water or milk and knead a dough.
Roll out the dough and cut in small circles using a cutter, then press lightly so that the dough takes the shape of the mould. Cover and freeze the mini-tart shells until they are rock hard.
Place tart shells onto a cookie sheet. Cover the inside of each tart with the foil pressed to fit down inside. Bake in a preheated oven at 200 degrees C for 10 minutes. Remove the foil and bake for 2-3 more minutes.
Then let it cool for 5 minutes. Remove the crust from the pan or mold. (Note to fill only when it is completely cooled.)
For the Chocolate Ganache:
Melt the dark chocolate in a double boiler. Add fresh cream and mix it well. Set aside for cooling.
For the caramel sauce:
Heat a pan, add granulated sugar and caramelize it. Add fresh cream, butter, salt, and finely chopped walnuts. Mix it well and set aside for cooling.
Pour the chocolate ganache and caramel sauce separately in two different piping bags. Fill the tart moulds with the chocolate ganache and the caramel sauce.
Garnish with red cherries and keep it in the refrigerator for 30 minutes.

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