We made Chocolate Ganache and Caramel Tartlets in cooking class...talking about very rich. First, we had to make our caramel filling, which was a first for me. I never realized how simple caramel was made with only 6 ingredients.
1 1/2 cups granulated sugar
1/4 cup water
3 tablespoons of lite corn syrup
1/2 teaspoon sea salt + some to garnish
6 tablespoons unsalted butter, cubed
8 tablespoons heavy whipping cream, room temperature
In a medium size saucepan over med/high heat add the sugar, water and corn syrup. Bring to boil and stir until all the sugar has dissolved. Continue boiling but DO NOT stir! As the sugar dissolves and boils it will become clear and thin bubbling vigorously with small fast bubbles. As it continues to cook, it will become thick like honey with slow moving large bubbles. These are the bubbles you want to see because then it will start to turn it’s rich amber color. If it browns unevenly swirl the pan to even it out. Once it reaches it desired color. Remove from the heat and whisk in the butter, salt and heavy whipping cream. The caramel will bubble up, so be careful. Let it cool to store or fill into your prepared tart shells. See: Vanilla Short Crust Tart Dough recipe to make your tart shells. Yum Yum!
PS: if you are adding it to your tart shell and then adding an additional layer like Chocolate Ganache you’ll need to set the caramel first or the chocolate won’t stay on top of the caramel. Put your tarts in the refrigerator for 30 minutes or the freezer for 10 to set. Check before adding chocolate.