Salted Chocolate Tartlets Food

THE MOST AMAZING SALTED DARK CHOCOLATE TART

Steps:

• Preheat oven to 350°F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish). Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
• Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and salt until combined.
• Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for at least 2 hours, or until firm.
• Serve chilled, sprinkled with flaky sea salt.

SALTED CHOCOLATE TART

Steps:

• For the base: Snap the oreos into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you're doing this by hand, bash the cookies in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable gloves.
• Press the mixture into a 23-centimeter/10-inch deep-sided, loose-bottomed flan or tart pan. Pat down on the bottom and up the sides of the pan with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn't keep it for longer than a day like this as the Oreo crust tends to get too crumbly.
• For the filling: Finely chop the chocolate. Put the corn starch into a cup and whisk in the milk until smooth. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently--I use a very small whisk for this, as I'm not aiming to get air in the mixture, I'm just trying to banish any lumpiness--as the cream heats and the chocolate starts melting.
• Off the heat, whisk in the corn starch and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
• Pour the mixture into a wide measuring jug or batter jug (it should come to about the 600 milliliter/2 1/2 cup mark). Now run a piece of baking parchment or greaseproof paper under cold water, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.
• Pour and scrape the mixture into the cookie-lined tart pan and put it back in the fridge overnight. Don't leave it longer than 24 hours, as the base will start to soften.
• Take the tart out of the fridge for 10 minutes before serving, but unmould straight away. Sit the tart pan on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the pan base on.
• Slice modestly--this is rich and sweet, and people can always come back for more--and serve with creme fraiche; the sharpness is just right here. Leftovers will keep in the fridge for 4 to 5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!

SALTED CHOCOLATE TARTLETS

Steps:

• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
• Bake until shells are golden, 18 minutes. Let cool completely in pan.
• In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

CHOCOLATE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
• Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
• Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.

SALTED CHOCOLATE TART

Steps:

• Equipment: 23cm/10in deep-sided (approx. 5cm/2in deep), loose-bottomed flan tin.
• For the base:.
• Snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you're doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.
• Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn't keep it for longer than a day like this as the Oreo crust tends to get too crumbly.
• For the filling:.
• Finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids - in which case the milk measure is equivalent to an American quarter cup, and you'll need 2 cups of cream.).
• Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently - I use a very small whisk for this, as I'm not aiming to get air in the mixture, I'm just trying to banish any lumpiness - as the cream heats and the chocolate starts melting.
• Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
• Pour into a wide measuring jug or batter jug (it should come to about the 600ml/2 1/2 cup mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.
• Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don't leave it longer than 24 hours, as the base will start to soften.
• Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.
• Slice modestly - this is rich and sweet, and people can always come back for more - and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4-5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!
• MAKE AHEAD NOTES: Base can be made 1 day ahead. When firm, cover and keep refrigerated until needed. Tart/filling can be made 1 day ahead. Fill tart and refrigerate overnight, until set. Tent with foil, trying not to touch the surface of the tart.
• STORE NOTE: Store the tart in fridge until needed. Leftovers will keep in fridge for 4-5 days. The base will soften gradually as the tart stands.

SALTED DARK CHOCOLATE TART

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.