Caramel Tartlets

Well, I am clearly on a roll with caramel and I'm not even sure why.

However, this recipe with caramel is super easy and the caramel sauce is so delicious I was eating spoonfuls of it.

Like, I would get a spoon full, sprinkle a little salt on top, and eat it as a snack.

Don't judge me...you'll understand after you make these beauties.

Makes: 3-4 small tartlets or 1 large tart

Takes About: 2 hours (including time for cooling)

Difficulty: 2 out of 5

Prep:

Nothing to prep yet!

Ingredients:

Caramel:

- 75 grams light brown sugar (if you don't have brown sugar you can mix 100 grams granulated sugar with 1/2 teaspoon molasses)

- 60 grams Goldsaft

- 60 grams unsalted butter

- 1 can (about 400 grams) sweetened condensed milk

- 2 teaspoons vanilla extract

Crust

- 100 grams buttered cookies (homemade or store bought - I won't judge) - crushed

- 35 grams unsalted butter - melted

Chocolate Topping

- 100 grams milk chocolate (or dark chocolate)

- 100 grams heavy whipping cream

- Optional (but highly recommended) - salt flakes

Instructions:

- Step 1 - Open Your Can of Sweetened Condensed Milk

Open your can of sweetened condensed milk and set aside, but not too far away.

- Step 2 - Start the Caramel

In a small pan, add the 75 grams of light brown sugar, 60 grams of Goldsaft, and 60 grams of butter and bring to a boil on medium-high heat - stirring constantly.

Once at a boil, bring the temperature down to medium-low and continue to stir continuously for around 10 minutes while it boils softly - it will start to smell like caramel, which is what you want and the color will darken slightly.

*I do apologize, I did not get any pictures of the caramel making process, but I promise it is easy and just use your nose, it will help.*

- Step 3 - Add Sweetened Condensed Milk

Quickly add the 1 can of sweetened condensed milk while the caramel stays on the heat.

Continue to stir until the caramel has darkened and it has started to thicken - about 10-15 minutes.

Keep Stirring! - You can do this!

- Step 4 - Take Caramel off the Heat

Once the caramel has started to thicken, pull it off the heat and add the 2 teaspoons of vanilla extract and mix until completely incorporated.

Spoon the caramel into a different bowl and set off to the side to cool until it is just soft - about 1 hour.

- Step 5 - Start the Crust

Once the caramel has been relaxing for an hour, start the crust.

Preheat the oven to 350 degrees F (175 C).

Grab you tart pans and set them aside.

In a small pot, heat up 35 grams of butter.

In a separate bowl, add the 100 grams of crushed cookies. (I crushed them in a bag with a rolling pin).

- Step 6 - Mix Butter and Crushed Cookies

Add the butter to the crushed cookies and mix.

If the crumbs don't seem butter-ry enough - add a little more butter.

- Step 7 - Make Shells

Add the crumbs to the tart pans and press down until the crumbs are tightly packed into the tart shells and pressed into the sides.

*Make sure there are not holes in the tart shell*

- Step 8 - Bake

Place the tarts into the preheated oven for 10 minutes.

Once baked, set aside to cool.

- Step 9 - Make Chocolate Topping

In a small bowl, grate 100 grams of chocolate and set aside.

In a small pot, heat up 100 grams of heavy whipping cream - stirring constantly.

Once the cream is hot, pour over the chocolate and wait at least 2-3 minutes.

After the 2-3 minutes, stir the chocolate-cream mixture until it is smooth and creamy.

Wait about 20-30 minutes for the chocolate topping to cool.

- Step 10 - Assembly

Spoon a large dollip of caramel into the tart/tartlets (as much as your heart desires, but not more than 2/3 of the way full).

Spoon some chocolate ganach), yup, you just made chocolate ganach as your chocolate topping) over the caramel until completely covered.

Let set for about 15-30 minutes and then add salt flakes if you like.

You can place these into the fridge until you are ready to bask in the glory of these caramel tartlets.

Enjoy!