Chocolate Salted Caramel Tarts

Chocolate Salted Caramel Tarts. Once tart tart shells cooled down to room temperature, prepare caramel sauce and pour warm but not hot caramel into the tart shells to fill ½ of them. Incorporate butter to the flour mixture, using a pastry blender, add egg and the ice water.

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Separate two eggs, placing both egg yolks into the mixing bowl. Press the pastry into the tin and trim & neaten the edges. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine.

Sieve in the dry ingredients, the flour and cocoa and mix everything together.

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Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. In a medium bowl, beat the butter, sugar, salt, and espresso powder together until smooth.

Judul: Chocolate Salted Caramel Tarts
Rating: 100% based on 788 ratings. 5 user reviews.
Duane Montoya

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