Salted caramel s’more tarts

• Refrigerated

  • 1 Egg
  • 3 Egg whites

• Baking & Spices

  • 1 Caramel, Salted
  • 1 Chocolate ganache
  • 2 tbsp Cocoa powder
  • 14 oz Dark chocolate
  • 2/3 cup Flour
  • 2 pinch Salt
  • 11 tbsp Sugar
  • 1 Vanilla bean
  • 225 g White sugar

• Bread & Baked Goods

  • 1 Chocolate pastry

• Dairy

  • 4 tbsp Butter
  • 160 g Butter, salted
  • 1 2/3 cup Cream

• Desserts

  • 1 Marshmallow

Found on gourmantineblog.com

Ingredients

• Chocolate Pastry
• ⅔ cup flour
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 4 tablespoons butter
• pinch of salt
• 1 egg, lightly beaten
• Salted Caramel
• 225g white sugar
• 160g salted butter
• pinch of salt
• ⅔ cup cream
• Chocolate ganache
• 14 oz (400 g) dark chocolate
• 1 cup cream
• Marshmallow
• 3 egg whites
• ½ cup sugar
• 1 vanilla bean, seeds scraped out

Directions

• Start by making the pastry, combine the butter with the flour, sugar , cocoa powder and salt in the food processor. Pulse it for about 15-30 seconds, until it resembles bread crumbs.
• Add the beaten egg and continue pulsing until the dough starts to stick together (another 30 seconds or so).
• Remove the dough from food processor onto a working surface and using the palm of your hands press it together into a disk, do not knead. Wrap the dough in a cling film and put it to rest in a fridge for at least 30 minutes.
• Heat the oven to 200°C/392°F.
• Once the dough has rested unwrap, give a little knead for it to stick together, then roll it to dime thin, measure circles for 6 tartlet bases (with removable bottoms) plus 1 cm plus for each and press it into a tart base.
• Place them into a fridge to rest for at least 20 minutes.
• After that, prick the bottom of the tarts with a fork.
• Place a baking parchment on top of the pastry and fill the forms with beans or baking weights, to prevent the pastry from rising and bake for 15 minutes.
• After 15 minutes remove the baking parchment together with bean or baking weights and continue to bake for 5-8 more minutes, till the pastry is done.
• For the caramel, melt the sugar in saucepan on low-medium heat. Be sure use one, where you can see the color of the sugar as it melts, otherwise you can easily burn.
• When the sugar starts to melt (you will first see it on the sides) you can shake the pan occasionally, so it would caramelize equally, but do not stir.
• When the sugar has melted and has a nice dark amber color, take it of the heat and stir in the butter (careful here as it tend to splash) the add a pinch of salt and finally stir in the cream.
• Transfer the caramel to a jar/container leave it to cool in the room temperature.
• For the ganache, chop the chocolate and place it with cream in a bowl over simmering water, and stir till it becomes homogenous. Set aside.
• For the marshmallow topping, combine egg whites and sugar in a bowl over simmering water and whisk till the temperature reaches 65C/150F.
• Take of the heat, add vanilla and continue whipping with a mixer till stiff peaks form for about 10 minutes.
• To assemble the tarts, spoon salted caramel on the chocolate pastry, followed by chocolate ganache and finish with marshmallow. Using a blow torch quickly brown the marshmallow and serve.