Wednesday, April 28, 2010
You might never have heard of a Caramilk bar if you aren't Canadian. You're missing out!!! This milk chocolate bar features creamy Cadbury chocolate that encases a soft, flowing caramel filling in each square. Caramilk was first developed at the Masson Street plant in Montreal and currently is manufactured at the Cadbury Gladstone Chocolate Factory in downtown Toronto – the only place in the world where Caramilk is made.
These tarts are inspired by the Caramilk chocolate bar. They are a simple sweet fully baked pastry shell filled with melted milk chocolate ganache swirled together with creamy caramel. It's a good thing they're bite sized because they sure are rich! Note: Caramilk bars don't have almonds, I just garnished using an almond because they're pretty ;)
Mini Caramilk (Chocolate n' Caramel) Tarts
12 Mini Fully Baked Sweet Tartlet Shells (recipe follows)
1 cup granulated sugar
1/4 cup water
1/2 cup unsalted butter, cubed
1/2 tsp salt
3 tbsp heavy cream
200g milk chocolate, chopped
3 tbsp heavy cream
1 tbsp unsalted butter, cubed
1/4 tsp salt
1. Bake the shells ahead of time and cool fully.
2. Make the caramel: In a heavy based frying pan, dissolve the sugar in water over low heat. Increase the heat until the syrup turns a deep amber colour. Don't stir the pan or the sugar will crystallise - you can swirl the pan a little to cook the caramel evenly. Take off the heat and leave to cool for 1-2 minutes, then stir in the butter with the salt. Set aside for 2 minutes and then whisk in the cream, beating until smooth and glossy. Transfer to a glass bowl and chill for 15 minutes to cool and thicken.
3. Make the ganache: Heat the chocolate, cream, butter and salt in a heatproof bowl over a pan of simmering water, stirring until smooth.
Set aside to cool a little.
4. Loosely swirl the caramel and chocolate mixtures together and to fill each tart case with a generous tablespoon. Decorate with a nut on top or a dusting of fleur de sel or leave plain as is. Serve at room temperature.
Miniature Tartlet Shells
Makes 12 – 1" shells | Adapted from Sweet Miniatures, Flo Braker
1 1/2 cups flour
1/8 tsp salt
1/3 cup sugar
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1 large egg
1 tsp pure vanilla extract
1. Put the flour, salt and sugar in a food processor bowl. Pulse a few times to blend. Scatter all the butter over the flour, pulse until the mixture has the consistency of cornmeal.
2. Whisk egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process until the mixture forms a ball. Remove to the lightly floured work surface, press the dough together until it is smooth and cohesive.
3. Grease 12 mini muffin tins. Either roll out the dough then fit into the tartlet tins. Or, pinch about 1 tsp of dough and press into the tins to distribute the dough evenly. Don't make shells too thick. Freeze for 15-30 minutes while the oven is preheating.
4. Bake for 10-12 minutes at 350 degrees F or until lightly golden and fully baked. Cool. When cool enough to touch, remove from tins and fill as desired. The pre-baked, unfilled shells can be kept at room temperature for up to 1 week airtight.