The culinary genius of this recipe belongs to Valerie Lugonja AKA ‘A Canadian Foodie’. You can see her gorgeous recipe and all of the beautiful photos that come with it here. We have just compiled her three recipes into one process so that you can get these beautiful little morsels made with ease in record time.
They were featured in Episode 36 of the podcast – Thermomix Three Course Dinner.
This will make 12 mini Tarts… but you will have loads of chocolate ganache and toffee sauce left (even though we halved it from the original recipe)… so you may wish to make more tart shells. Note: if you are going to make more, do NOT double the chocolate ganache nor toffee sauce ingredients.
You will need:
At least 1 mini cupcake tin which has at least 12 cupcake holes.
Ingredients:
45g raw sugar (base)
185g butter (85g for the base / 100g for the toffee sauce)
90g plain flour (base)
10g corn flour (base)
20g cacao (base)
180g dark chocolate (chocolate topping)
250g double cream (120g chocolate topping / 130g toffee sauce)
120g brown sugar (toffee sauce)
vanilla extract (base / toffee sauce)
salt (base & to top)
Method:
1. (base) Add 45g raw sugar to the TM bowl. 3x 3 second Turbo blasts.
2. (base) Put the butterfly in the bowl. Add 85g butter, 1/2 tsp vanilla extract & a pinch of salt. Speed 4 / 15 seconds.
3. (base) Remove butterfly. Add 90g plain flour, 10g cornflour & 20g cacao. Speed 4 / 15 seconds, MC on. Scrape down the sides. Speed 4 / 10 seconds.
4. (base) Empty mixture (it’s like a divine clay!) into another bowl, roll into a ball, cover with cling wrap and refrigerate while you do the next step.
5. (toffee sauce) To the clean TM bowl, add 100g butter, 60 degrees / 2 minutes / Speed 2.
6. (toffee sauce) Add 120g brown sugar, Varoma / 16 minutes / Speed 2-3 (MC on). Continue with the steps below while cooking.
7. Turn on your oven to 160 degrees.
8. (base) Get the ball of chilled chocolate base mixture from the fridge. Lightly spray a mini cupcake tin with oil. Pinch some off the mixture off, flatten it and push it into a mini cupcake tin. Joe trialled rolling the dough out and using a cookie cutter to get a circle of dough to push into the tin. This worked well. Valeria AKA A Canadian Foodie has some great pictures on her website. Try and shape them as much as possible.
9. (base) Put the tray in the fridge for 15 minutes.
10. (toffee sauce) Add 130 g cream and 1/4 tsp vanilla to the TM bowl, 90 degrees /12 minutes / Speed 2-3 (MC on).
*Note: after 15 minutes of refrigeration put the tart shells into the oven. Remove after 7 minutes and set aside to cool.
11. Once the toffee sauce has finished, pour from the TM bowl into a heatproof container and leave to cool in the freezer.
12. Clean TM bowl.
13. (choc ganache) Grate 180g chocolate, Speed 7 / 7 seconds, set aside. Don’t wash bowl.
14. (choc ganache) Put the butterfly in. Add 120g double cream. 80 degrees / 3 minutes / Speed 4 (or until the 80 degrees light stops flashing)
15. (choc ganache) Once reaching 80 degrees, turn off temp and nil time (press power, then press – and + simultaneously).
16. (choc ganache) Set 1:30 minutes / Speed 2. Put grated chocolate into the bowl via the hole in the lid.
17. (choc ganache) When there is 30 seconds left, put MC on and finish on Speed 3. Set aside in a separate bowl to cool.
18. (base) Once everything has cooled, gently remove the chocolate tart shells from the tray. You may need a sharp knife to help with this.
Note: the 6 shells on the left have gently had their middles pressed in ever so slightly to create more of a shell
19. Put 1-2 tsp of chocolate ganache into each shell, and top with the toffee sauce and a pinch of salt. The toffee sauce should be quite thick – if it is too runny, just wait.
20. Sprinkle with a pinch of sea salt and refrigerate before serving.
Mini Chocolate Salted Caramel Tarts
- Total Time: 2 hours 30 minutes
- Yield: 12 1x
Description
The culinary genius of this recipe belongs to Valerie Lugonja AKA ‘A Canadian Foodie’. You can see her gorgeous recipe and all of the beautiful photos that come with it here.
As you will see when looking at her recipe, we have made some changes to allow this recipe to suit the podcast we featured it in: Episode 36 – Thermomix Three Course Dinner.
This podcast was recorded back in 2014 and was specifically laid out to serve two people so we tweaked the recipe to only make 12, instead of the 36. That being said, you will have loads of chocolate ganache and toffee sauce left (even though we halved it from the original recipe)… so you may wish to make more tart shells. Note: if you are going to make more, do NOT double the chocolate ganache nor toffee sauce ingredients.
We also compiled her three recipes (shells, chocolate filling, caramel sauce) into one process so that you can make these beautiful little morsels with ease in record time.
No: Egg / Nuts
Contains: Gluten / Dairy
Ingredients
Base:
- sugar – 45g, raw
- butter – 85g
- plain flour – 90g
- cornflour – 10g
- cacao powder – 20g
- vanilla – 1/2 tsp, extract
- salt – pinch, plus extra to top
Chocolate topping:
- chocolate – 180g, dark
- double cream – 120g
Toffee sauce:
- butter – 100g
- toffee sauce – 130g
- brown sugar – 120g
- vanilla – 1/4 tsp, extract
You will need:
- At least 1 mini cupcake tin which has at least 12 cupcake holes.
Instructions
Base:
- Add 45g raw sugar (45g) to the TM bowl. Pulse Closed Lid / Turbo / 3 x 3 second blasts.
- Put the whisk attachment in the bowl. Add butter (85g), 1/2 tsp vanilla extract (1/2 tsp) and salt (pinch). Mix Speed 4 / 15 seconds.
- Remove the whisk attachment. Add plain flour (90g), cornflour (10g) and cacao (20g). Mix Speed 4 / 15 seconds, measuring cap on. Scrape down sides.
- Repeat Speed 4 / 10 seconds.
- Empty the mixture (it’s like a divine clay!) into another bowl and roll it into a ball, cover with clingfilm and refrigerate while you do the next steps.
Toffee sauce:
- To the clean TM bowl, add butter (100g). Program 2 minutes / 60C / Speed 2.
- Add brown sugar (230g) to the bowl. Program 16 minutes / Steaming Temperature / Speed 2-3, measuring cap on. Continue with the steps below while cooking.
- Turn on your oven to 160C.
Base:
- Get the ball of chilled chocolate base mixture from the fridge. Lightly spray a mini cupcake tin with oil.
- Pinch some off the mixture off, flatten it and push it into a mini cupcake tin. Joe trialled rolling the dough out and using a cookie cutter to get a circle of dough to push into the tin. This worked well. Try and shape them as much as possible.
- Put the tray in the fridge for 15 minutes.
- After 15 minutes of refrigeration, put the tart shells into the oven. Remove after 7 minutes and set aside to cool.
Toffee sauce:
- Add cream (130g) and vanilla (1/4 tsp) to the TM bowl. Program 12 minutes / 90C / Speed 2-3, measuring cap on.
- Once the toffee sauce has finished, pour from the TM bowl into a heatproof container and leave to cool in the freezer.
- Clean the bowl.
Chocolate topping:
- Add the chocolate (180g) to the bowl. Grate Speed 7 / 7 seconds, then set aside. Don’t wash the bowl.
- Put the whisk attachment in. Add double cream (120g). Program 3 minutes / 80C / Speed 4, or until the 80C light stops flashing.
- Once reaching 80C, turn off temp and nil time (press power, then press – and + simultaneously).
- Program 1:30 minutes / Speed 2. Put grated chocolate into the bowl via the hole in the lid.
- When there are 30 seconds left, put measuring cap on and finish on Speed 3. Set aside in a separate bowl to cool.
- Once everything has cooled, gently remove the chocolate tart shells from the tray. You may need a sharp knife to help with this.
- Put 1-2 tsp of chocolate ganache into each shell, and top with the toffee sauce and a pinch of salt. The toffee sauce should be quite thick – if it is too runny, just wait.
- Sprinkle with a pinch of sea salt and refrigerate before serving.
- Prep Time: 150 minutes
Keywords: Thermomix Desserts, Free Thermomix Recipes, Sweet Thermomix Snacks, Vegetarian