Name: Dark Chocolate Caramel Tarts recipe by Vibha Bhutada at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: For Dark Chocolate Crust:; 1 and 2/3 cups flour; 1/2 cup cocoa powder; 3/4 Cup Powdered Sugar; 1 teaspoon salt; 1/2 cup cold unsalted butter, cut into pieces; 1/2 cup vegetable shortening; For Caramel:; 1 cup sugar; 1 cup Heavy Cream; 2 tablespoons butter, salted; Dark Chocolate Ganache:; 1 and 1/2 cups dark chocolate; 1 cup Heavy Cream; 1 teaspoon vanilla essence; FOR GARNISH:; 1/4 cup toasted pistachios; 1/4 cup semi-sweet chocolate chips; 3 firm, ripe pears; Chocolate shards (optional)

ABOUT Dark Chocolate Caramel Tarts RECIPE

Pear and chocolate are two ingredients that blend perfectly. It is the most luxurious, decadent tart that is so totally beautiful and would be a perfect treat in any season. I added fresh pears to these, but I could also imagine it with a pile of fresh figs, fresh berries or currants. I also like the little sprinkle of pistachio dust around the outer edge for color, texture and flavor.

Ingredients Serving: 8

For Dark Chocolate Crust:
1 and 2/3 cups flour
1/2 cup cocoa powder
3/4 Cup Powdered Sugar
1 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup vegetable shortening
For Caramel:
1 cup sugar
1 cup Heavy Cream
2 tablespoons butter, salted
Dark Chocolate Ganache:
1 and 1/2 cups dark chocolate
1 cup Heavy Cream
1 teaspoon vanilla essence
FOR GARNISH:
1/4 cup toasted pistachios
1/4 cup semi-sweet chocolate chips
3 firm, ripe pears
Chocolate shards (optional)

Instructions

For Dark Chocolate Crust:
In the bowl of a food processor combine the flour, cocoa powder, powdered sugar and salt. Pulse until it is well combined.
Add the butter and shortening and pulse until you have dough.
Turn it out onto butter paper, form a disc and refrigerate for 30 minutes.
Preheat the oven to 200 degrees Celsius and grease a 8x4-inch removable-bottom tart pans with butter. Keep aside.
On a lightly floured surface roll out the dough and then place it into the tart shell, pressing it gently against the sides and into the bottom edges.
Poke few holes in the dough with a fork.
Bake the tart shell for about 12 minutes.
Then use a flat round object (I use the bottom of a measuring cup) to compact the crust which will puff up during baking. Make a really strong edge on the tart shell.
When the crust has cooled, gently remove the tart pan from the crust. Keep aside.
To make the Caramel:
In a medium pot, add the sugar and melt over medium heat.
When the sugar is mostly melted, add the butter and whisk in.
Then add the cream and continue to cook over medium heat constantly stirring until all of the sugar has melted and the caramel is smooth.
Pour the caramel into the bottom of the crust, evenly distributing it between the tart shells.
Add some chocolate chips on top.
Refrigerate until set, at least 30 minutes.
To make the Ganache:
Chop the chocolate and transfer to a bowl. Keep aside.
In a small saucepan, bring cream to a boil. Pour it over the chocolate.
Cover with cling film and let it sit for 1 minute.
Whisk together until smooth.
To Assemble:
Remove the tarts from the refrigerator.
Spoon the ganache onto the top of the tarts, gently spreading the ganache to the edges of the tart.
Let stand until set, about 2 hours, or refrigerate for 1 hour.
While the ganache is setting up, finely chop the pistachios.
Sprinkle the pistachios around the edges of the tart.
Place few pieces of chocolate shards in the center.
Peel, halve, and core pears; cut lengthwise into thick slices.
Garnish with fresh pear slices on top of the chocolate shards and serve.

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