I bet none of you are thinking about Valentine's Day just yet!
But in our family, beginning the end of January we are a family of birthdays. Which makes us mostly a family of Aquarius'. Mr. Hubby and my father are both convinced that this is some sort of celestial conspiracy at work!
Just maybe because you know I believe in that sort of thing. But that also means that from the end of January and into Valentine's Day we tend to love us some chocolate. Even the chocolate hater Mr. hubby of mine must concede defeat and tuck in.
But there's a trick to it - of chocolate is enveloped with caramel, he turns in mush. Perfect for Valentine's Day, I say!
The first bite should give you hope,
the second lust &
by the third you're in love!
KARMEL SUTRA TARTLETS : Luscious Chocolate Ganache & Caramel Tartlets
Prep time - 30 mins
Baking time - 8 minutes
Chilling time: - 2-6 hours
Shopping list / For 2 pax, 4" tartlets
4 graham crackers
1/4 cup sliced almonds
1/2 tsp ground cinnamon
4 tbs salted butter
1/4 cup homemade or store bought Caramel, dulce de leche
2.5 oz chopped excellent quality chocolate 65-70% cacao
1/2 cup heavy cream
1 tbs sugar
1/2 tsp instant coffee
cocoa powder & powdered sugar for presentation (optional)
Also required are 2 qty, 4" non-stick tartlet pans (with removable bottoms) & shape templates, doileys or cut-outs if using for decoration.
Melt the butter in a microwave safe bowl.
In a food processor, add the sliced almonds and pulse to as fine as possible. Add broken graham cracker pieces, ground cinnamon and butter.
Process for a few minutes to fine crumbs. The mixture will be tacky.
Divide the crust mixture into the tartlet pans. Using a 1/4 measuring cup press the mixture along the bottom and up the sides to get the crust nice and even along the bottom and the sides.
Place the tartlet pans on a cookie sheet and place in the hot oven for about 8 minutes. Remove and set aside to cool.
Filling: To the cooled graham cracker crusts, add 1/8 cup of caramel (dulce de leche) each. Chill in refrigerator till it's ready to use.
In a small sauce pan add the cream, sugar and coffee. Bring to a boil on medium heat. Remove the pan from the heat and add the chopped chocolate. Combine with a wire whisk till all the chocolate has melted. Set aside to cool for about 15-20 minutes.
Pour the chocolate ganache over the caramel and fill to the rim but do not allow the chocolate to overflow.
Chill the tartlets for at least 2-6 hours.
Just before serving, place a tsp of cocoa powder in a sieve and tap to dust all over the tartlet.
Place a doiley (shape template) over the tartlet. Using a separate sieve add some powdered white sugar and tap to achieve a design over the tartlet. Serve chilled.