Brownie and Caramel Mini Tarts

Brownie and Caramel Mini Tarts

Imagine a brownie like cup filled with salted caramel and topped with a deep chocolate flavored ganache.  These brownie and caramel mini tarts are exactly what you need in your life.  They are inspired by a David Leibovitz recipe, but since I can never follow the rules with baking, I made some changes to make the recipe exactly how I wanted it. There is no doubt in my mind they will satisfy any and all dessert cravings you may have.

Recipe: Brownie and Caramel Mini Tarts

Prep Time: 10 minutes     Cook Time: 6-8 minutes    Serves: 24 mini tarts

Ingredients:

Chocolate Dough

1 stick butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
1 cup flour
7 tablespoons cocoa powder

Caramel

1/2 cup cream
3 tablespoons butter
2/3 cup granulated sugar
1/4 cup light corn syrup
1/4 teaspoon salt

Ganache

1/2 cup cream
1/3 cocoa powder, sifted (This is a MUST)
1/3 cup sugar
1/3 cup semi sweet chocolate chips
1/4 teaspoon salt
2 tablespoons butter
Sea salt (place a light sprinkling on top of each tart)

Directions for Brownie Cups

Preheat oven to 350 degrees.

In a medium sized bowl, combine softened butter and sugar. Using a hand-held mixer, combine on medium for about 1 minute.  Then, add the egg and continue mixing for 1 minute.  Next, add the instant espresso powder, flour, cocoa powder, and salt.  The mixture will look dry at first but continue mixing and it will all come together.

Spray a 24 mini muffin tin with non-stick spray.  Place a 1/2 inch sized ball of dough in each cup.  Push the ball down in the middle with your thumb or forefinger.  Push the dough up the sides of the cup.  If your fingers start to stick to the dough, dip them in cold water.

Once you shape each cup, place the muffin tin in the freezer for roughly 30 minutes.

Bake for 6-8 minutes.  When the tarts are done, take the edge of a wooden spoon, spray it with non-stick oil and push the insides of the tart down.  This will make more room for the caramel and ganache.

Once the tarts are cool, take them out of the pan.  You may need to use a sharp knife to help get the tarts out.

Place about 1-2 teaspoons of caramel inside each tart.  You want the caramel to almost reach the top of the tart.  Then, top with a spoonful of ganache.  Top each tart with a sprinkling of sea salt. Let tarts set up, about 20-30 minutes.

Directions for Caramel

In a medium sized pot, combine sugar and corn syrup.  Heat the pot on medium heat.  Take a heat resistant or wooden spoon and mix every minute.  This will ensure the sugar and syrup combine correctly.  Eventually, the mixture will melt.  Continue cooking until it turns an amber color.  Watch closely because it can go from delicious caramel flavor to burnt in a matter of seconds.

Once it is an amber color, turn the heat to low and add the cream, salt, and butter.  The mixture will splatter, so make sure to not stand right over the pot.

Using the spoon, mix the caramel until it incorporates with the cream and butter.

Continue cooking at a low boil for an additional 2 minutes.

Directions for Ganache

In a medium sized pot, combine all of the ingredients.  The step you MUST follow is sifting the cocoa powder into the pot.  If you don’t do this, you’ll have lumps of cocoa powder in your ganache.  I promise this step is worth the time.

Heat the mixture on medium until it all comes together and thickens, about 2-3 minutes.

Suggestions

If regular brownies are more up your alley, I suggest making my brownie recipe.  They are full of chocolate, slightly fudgey, and ridiculously easy to make.

Enjoy!

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