Salted Chocolate Caramel Tarts
Happy Memorial Day weekend! I hope that you have wonderful plans for your weekend with family and friends and that good food is a part of the celebration and time to remember the men and women that have given their lives to serve our country.
Memorial Day weekend has always been the beginning of Summer for me and it ushers in my favorite time of year for fresh fruits and vegetables. I was so excited to find the first of the South Carolina peaches at the Farmers’ Market yesterday. They are one of our favorite fruits and we cannot get enough of them this time of year. I prefer the free stone peaches that will be available in about another month, but I am happy to have these for now. Why don’t we celebrate the holiday and the beginning of Summer with a recipe for a decadent chocolate tart and a cookbook giveaway?!
I am really excited about this cookbook giveaway, Small-Batch Baking for Chocolate Lovers, by Debby Maugans. Can I use the word darling to describe a cookbook? I think it is because everything is made in smaller amounts! Her recipes are designed for between two to four people or she makes miniature versions of cakes, tarts, breads and other desserts. There are also recipes for smaller batches of baked goods (like cookies and scones).
I get discouraged when I want to make a dessert for just the two of us or to write an article and I have to either make the entire recipe or attempt to cut it down. Most of the time, it is successful, but I am concerned when it involves baking. Baking is really a science and it doesn’t take but a simple error (in amounts, temperature or altitude) to have things not turn out as they should.
Debby has done the work for you the in this cookbook. I guess she knows a thing or two about this baking science since she is also the author of Small-Batch Baking. The Salted Chocolate Caramel Tarts that I made from this cookbook could not have turned out better. The measurements created beautiful, buttery tart crusts and the fillings perfectly filled the pans. I have made some cakes from regular recipes that were out of well-known sources that have been a disaster, so I was very impressed with the precision of this recipe.
The combination of dark chocolate ganache, gooey caramel and hazelnuts in a rich flaky pastry with a touch of sea salt will have you doing a happy dance all day long! There was an explosion of total decadence in your mouth when all of the elements came together. Of course, the little touch of Bourbon Whipped Cream added another wonderful level of flavor to the dessert. Be sure to serve the tarts at room temperature for the best results. Sorry neighbors…no sharing this time! 😉
I look forward to referring to this cookbook frequently since Mr. Bunkycooks and I don’t need any more sweets leftover in the house after a small gathering or a romantic dinner for two. It’s also nice to be able to make just a few muffins or cookies to satisfy your innermost chocolate craving without overindulging!
I am excited to be able to offer a copy of Small Batch Baking for Chocolate Lovers to one of my readers. If you do not win this cookbook, I strongly suggest that you purchase a copy and add it to your own cookbook collection.
Here is how you enter:
***THIS GIVEAWAY HAS ENDED***
Regretfully, this cookbook can only be shipped to a winner in the U.S. or Canada. I apologize to my readers that are overseas.
Leave me a comment telling me what your plans are for the Memorial Day weekend.
Here are four additional ways that you can enter.
1. Follow @bunkycooks on Twitter. Leave a comment here indicating that you are now a follower. If you are already a follower, you can leave a comment saying you are.
2. Follow @smallbatchbakin on Twitter. Leave a comment here indicating that you are now a follower. If you are already a follower, you can leave a comment saying you are.
3. Become a fan of Bunkycooks on Facebook. Leave a comment here indicating you are now a fan. If you are already a fan, you can leave a comment saying you are.
4. Subscribe to Bunkycooks by RSS feed or email. Leave a comment saying you are now a subscriber. If you are already a subscriber, you can leave a comment saying you are.
*** Please be sure to leave separate comments! I will count one comment as one entry. Thank you!
The more times you leave a comment, the more chances you have to win! I will be using random.org to pick the winner.
This giveaway ends at 5 pm EST on Friday June 3rd, 2011.
I will notify the winner by email. Please get back to me with your shipping information within 48 hours or I will choose another winner.
Good luck and enjoy your Memorial Day weekend!
Salted Chocolate Caramel Tarts
For Rich Sweet Pastry:
1 egg yolk
1/4 cup confectioners’ sugar
1/2 cup plus 1 tablespoon all-purpose flour
2 tablespoons plus 1 teaspoon unsalted butter, softened
1 teaspoon ice water, plus additional if needed
Softened butter or cooking spray for preparing the tart pans
Additional flour for rolling out the dough
For the tarts:
3 tablespoons heavy (whipping) cream
2 teaspoons unsalted butter
1/4 cup sugar
1 tablespoon water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 partially baked Rich Sweet Pastry shells (recipe included), baked in 4 11/2×3/4 -inch tart pans with removable bottoms, still in the pans.
1/4 cup coarsely chopped and toasted hazelnuts, macadamia nuts or almonds (I used hazelnuts)
3 tablespoons heavy (whipping) cream
1 teaspoon light corn syrup
1 1/2 ounces bittersweet chocolate, chopped
1 tablespoon hot water
Maldon sea salt crystals or other coarse sea salt for garnish
For Rich Sweet Pastry:
Place the egg yolk in a small cup, and beat it lightly with a fork. Measure out 2 teaspoons. Set aside the 2 teaspoons yolk for the pastry and save the rest for another use.
Sift the confectioners’ sugar, flour and salt into a food processor bowl. Add the butter, 2 teaspoons egg yolk, and water to the bowl; cover and pulse, using on/off turns, until the dough just begins to clump together adding additional ice water if the dough is dry.
Turn the dough out on a piece of plastic wrap and divide in half. Shape each half of the dough into a disk and wrap it in plastic wrap. Refrigerate at least 1 hour and up to 24 hours.
Position a rack in the center of the oven and preheat the oven to 325 degrees. Lightly butter or mist with cooking spray, two 4 x 4 1/2-inch tart pans. Place the tart pans on a baking sheet for easier handling and set aside.
Roll out each disk of pastry on a lightly floured surface into a 6-inch round. Fit each pastry circle into a prepared tat pan, pressing it into the bottom edges and up and along the sides. Tuck the overhang to the inside of the pans for extra reinforcement, gently pressing the pastry into the grooves of the pan sides.
Pierce the bottom of the pastry all over with the tines of a fork. Place the pastry shells on a baking sheet and freeze until firm, about 15 minutes.
Line the pastry shells with aluminum foil, pressing it into the corners and edges, and fill with pie weights, rice, or dried beans. Place the tart pans in the oven and bake for 15 minutes. Remove the pans from the oven and carefully remove the foil and pie weights. Return the baking sheet of muffin pan to the oven.
For partially baked crusts, bake until the crusts are just dry and set, about 5 minutes.
For fully baked crusts, bake until they are light golden brown, about 10 minutes.
Prepare the filling: Place the cream and the butter in a small, microwave safe bowl; microwave on high power until simmering, about 15 seconds. Place the sugar, water, and corn syrup in a small, heavy saucepan; bring to a boil, stirring until the sugar melts. Boil, uncovered, until the mixture is caramel-colored. Remove from the heat and immediately whisk in the hot cream mixture with a long-handled whisk. (Mixture will splatter; pour hot cream mixture in slowly.) Whisk in the vanilla. Pour into the pastry shells. Sprinkle with the nuts, dividing them evenly between the two tarts. Let cool completely in the refrigerator.
Prepare the ganache: place the cream and corn syrup in a small microwave-safe bowl; microwave on high power until simmering, about 25 seconds. Stir in the chocolate until smooth. Stir in the hot water until blended. Pour over caramel in tarts, dividing evenly. Let stand until chocolate iss et, about 1 hour. Sprinkle lightly with coarse Maldon or other sea salt.
* Be sure to serve these tarts at room temperature for the best flavor.
Small-Batch Baking for Chocolate Lovers
I have no set plans yet but I’m hoping to enjoy the outdoors while eating some delicious food. Keeping fingers crossed for nice weather. I’m not a fan of caramel but salted caramel with chocolate is completely different story. This tart looks so rich and delicious!
Oh and yes I am already a follower on Twitter.
I have this cookbook and this was next on my list to try! They look lovely!
I have this cookbook too! Your tarts look beautiful, I can’t wait to try this recipe;-)
For Memorial Day we are chilin’ and grillin’!
First of all, this recipe looks amazing and is perfect because I was just thinking I wanted to make tarts and now I have a great recipe so thank you for that. As for Memorial Day weekend I’m actually throwing a surprise party for my best friend. Should be exciting. 🙂
I follow @bunkycooks on twitter.
PS I just became a facebook fan ^_^
Your tarts are gorgeous!! Thank you for championing the book!!
What am I NOT doing this weekend? Husband’s company cookout on Saturday (for which I might bake stuff), planning a wedding on Sunday and catching up with old friends on Monday. Hey, you asked! And I’m really hoping to win that book!
Already following you on Twitter (@Tabbulous)
Liked you on Facebook!
Plan #1: drink gin and tonics
Plan #2: grill some fish
Plan #3: refill my glass
Plan #4: sleeeeeeep
No plans and wishing I was on Martha’s Vineyard for Memorial Day weekend!
I follow you on twitter 🙂
I follow small-batch baking on twitter!
I’m subscribed to your blog! 🙂
I would love this cookbook since I’m single but still love chocolate and baking! I already follow you on twitter – @mylilkitchenlab
I’m already a facebook fan!
I’m now following @smallbatchbakin on twitter.
AND I receive your emails 🙂
what a cool book. I love your baking here too. I plan on simply hanging with friends this weekend..lots of eating & drinking.
what a fun cookbook! My parents are visiting this weekend and I am going to attempt to convince my mom to help me spring clean 🙂
and I subscribe via rss 🙂
These look great – just the thing to start a long weekend, who doesn’t like caramel? Thank you!
I am staying home Memorial Day weekend and relaxing.
I follow you on FB.
I subscribe by email.
My Honey and I are going to GA for Memorial Day weekend. We’ll be spending the weekend at his aunt & uncle’s home. They’ve invited all his family there for a big cookout on Saturday.
I follow Bunkycooks on Twitter.
I now follow Smallbatchbakin on Twitter.
I’m a fan of Bunkycooks on FB.
I subscribe to Bunkycooks via email.
we are moving memorial day weekend 🙁 i hate the whole packing and moving process but i’m sure we’ll get a bbq in there somewhere!
i subrscribed by email as well!
I am planning on relaxing and spending time outside this weekend! Maybe with some shopping in there too
I am a fan on Facebook already
And I am also an email subscriber
Oh that looks like the most amazing thing that someone can possibly put into their mouth. I’m so not a baker, but I may have to give this a try!
Lots of yummy love,
Alex aka Ma What’s For Dinner
This Memorial Day is dedicated to yard work. And watermelon eating. That is all.
I am already subscribed to your RSS feed.
And I just friended you on Facebook. It was nice to find you on there!
Gwen! Fabulous post as usual. Debbie’s cookbook sounds like something I should have, plus send to all my siblings for their birthdays. Is she like a baking wizard or something? How mouthwatering is that recipe?!
I follow you on Twitter, like this on Facebook and I definitely follow this blog as it is one of my week’s highlights!
This weekend, I am going to put my chair in the Etowah river, sit on it and sip a few glasses of Montaluce Risata (Georgia Rosé) and fish. I am sure that is something that the brave men and women who have given their lives for this country would have done if they could have.
Have a great weekend!
Sorry Debby! Not Debbie. 🙂
I too prefer freestones, like Chilton county ones when they come in much later but bought some GA peaches just the other day myself and they were sweet and refreshing…. forget the cookbook Gwen, I want these tarts—NOW these look so good, I guess I will have to make them to find out… thanks for the post and hope you have a great, safe, blessed holiday weekend/// happy travels on your next adventure
These look so perfect! I can only imagine how awesome the rest of this cookbook is!
I’m planning on having a big picnic with friends and family, as well as trying a few new baking recipes that have been on my “to-make” list… maybe trying to catch some fireflies??
OMG – that tart looks amazing and the cookbook is JUST what this empty-nester needs – pronto! This weekend we’ll kick-off summer with a trip to the farmer’s market and several gatherings with various friends over the weekend. Looking forward to doing a little gardening as well. Best, L
Memorial Day is a bit up in the air for me since we just discovered my grill is on the fritz. But one ay or a noter there will be grilling…and beer.
OMG. Please feel free to correct the typos, gotta love auto correct! Embarrassing!
There is a big local celebration in our shore community to “Open the Bay” for summer, with dinner, silent auction, family day, tiny tugboat tours, and the opportunity to go up into the local lighthouse. There is also a local arts festival, with music, and judged shows and a craft fair. It’s one of our favorite weekends of the year! A little sweet something would be the perfect touch! This cookbook would solve the problem two of us eating up 10 – 12 servings of cake! (It’s a big job, but it must be done!)
So glad I got on to twitter tonight, I love small desserts/cakes with a passion…and this book sounds wonderful…. as do those absolute beauties you’ve baked. WOW. Do throw my name into the hat BC as I have a US address. xo
Already follow you on twitter
“Backstage” passes to the Centennial Indy 500!
I am taking fulltime summer courses to graduate early before my wedding, so I will be studying! Blech.
Following Debby on twitter!
Following BunkyCooks on twitter!
it’s just the two of us, which is why I rarely bake. Fantastic that Debbie has solved our problem 🙂 Those salted chocolate/caramel tarts for two are absolutely divine!
This is a wonderful idea for just two people. Love it!
This memorial day weekend we are holding a memorial service for my father-in-law, who passed away from cancer this past October. It will be a few bittersweet days as we get together to celebrate his life.
I already suscribe to your feed.
I am now following you on twitter.
Wow! That looks GREAT!
I follow you on Twitter
I am now following smallbatchbakin on twitter.
For Memorial Day weekend, we are laying low. I don’t know if you missed it on my blog, Gwen, but a week ago on Monday, completely out of the blue, my dear husband, the Big Bison had a heart attack. On Friday, a week ago, he had bypass surgery. SUCH A SHOCK!!! He is generally the one who grills everything for us, so we will not be having our traditional ribs for Memorial Day this year. But we are THANKING GOD he is alive, and that we have another opportunity to enjoy the rest of our lives together. You’ll doubtless be seeing a few changes in the recipes I’ll be putting out, as I search for a way to make food that is heart healthy, delicious, too.
I am your huge fan on facebook.
I’m subscribed by RSS!
We plan to go to a big parade on Monday.
I’m a new follower. You won me over with salted caramel chocolate tarts.
I plan to bake chocolate chip cookies.
I’m following bunkycooks on Twitter.
Following smallbatchbakin on Twitter.
This weekend, I’m headed to a dog show, so I can root on my favorite weimaraners. 🙂
I follow you on Twitter.
I am a fan of Bunkycooks on Facebook.
…and I subscribe via RSS!!!
What a great idea for a cookbook, and you really can’t go wrong with adding chocolate and salt, I think 🙂
Also, jealous about those peaches! It will be a while before we get any here!!
I love your blog and subscribe on my Google reader.
happy memorial day!
I’m a twitter follower
I Like Bunkycooks on Face Book!
I don’t think I mentioned that I’m following you on Twitter! Of course I am!
And I’m following smallbatchbakin on twitter!
And I totally love you on Facebook!
The tarts look fantastic!
I am a part time chocolatier and dessert caterer! This book will be well used!
Have a great week!
I follow you on twitter
I am now following Debby on twitter
I am a fan of bunkycooks on facebook – thanks for the great giveaway!
These look so good! I love the idea of small batches. I worked on Memorial Day, but only until noon, so I still got to hang out with my little family of three 🙂
I follow @smallbatchbakin on Twitter.
And I already follow you on Twitter.
I “like” you on Facebook.
…and I subscribe via Google Reader.
Thanks for another great giveaway!
We didn’t do anything for memorial day, since I am studying for board exams. Boo.
I sub on facebook
i sub in google reader
These tarts are incredibly drool worthy and your pics are perfection as always, Gwen 🙂
chow! Devaki @ weavethousandflavors
I am cooking this !!!!!!!!!!!!!!!!!!