Salted Caramel & Chocolate Meringue tarts

I posted this delectable tart on my Instagram and there were several requests and questions about different elements. So here is a complete blog post with all links and details included. This tart consist of four different elements all of which can be pre-made and stored. And the final product can be assembled as and when you need it! I find recipes like this very appalling as I don't feed a crowd and it's always the the two of us. So a few tarts at a time works perfectly. Plus tarts like these can't be refrigerated or stored once assembled as the meringue and the tart shell tend to go soft over time.

These tart shells are my go-to when making lemon tarts, mince tarts, or fruit tarts with custard. They can be made ahead and stored in an air tight container for several days(up to two weeks or even longer if you are careful)I have a video here that shows the complete process of making the tart shells. Have a look if you want to know all the little details.

If you are confident with making the shortcrust, simply follow the following steps to get the most perfect tart shells.

Once you made the dough, it has to be chilled for a minimum of 1 hour, but I usually make this a day ahead. Makes my life a lot easier on the day of making the shells. Let the chilled dough sit at room temperature until it's soft enough to roll. Then roll out the dough (4-5mm thickness)on a lightly dusted silicon mat.

These will fit into half sheet pans

Size: Top diameter: 7CM/ 2.76" Depth: 2CM / 0.79" Bottom diameter: 4CM / 1.57"

You can use disposable foil cases for this too. The same you use for mince tarts.

Once done, dock the base with a folk. Simply get a folk and poke a few holes in the bottom of the tart. We do this to prevent the base puffing up. If there is any air trapped, these holes will help release the air while baking.

I usually refrigerate them for 10-20 minutes before baking

Cool them in their molds. Once cool enough, you should be able to slide them off of the mold with ease.

Check here for the full recipe and post

To get the setting caramel use only 1/2 cup of cream in the recipe

1/2 cup cream – very thick, sets with time, good for tart fillingOnce made, deposit in jars with lids and they can be stored at room temperature for 2-3 weeks. Refrigerate to keep longer.

Microwave until runny when you want to pour into shells.

Use dark or milk chocolate depending on your liking. dark works best in this case as it balances out the sweetness in other elements.

Ganache can be stored covered in the fridge. Microwave in 10 sec burst to get pourable consistency or use a double boiler to reheat to runny consistency.

I usually use my Italian meringue recipe. Most of the time, I end up making a batch for my lemon meringue tarts and then I bake the leftover meringue into these mini kisses. I store them and use in several other dishes and a garnish!A Swiss meringue recipe would work just fine too. It is easier to make too. Here is a recipePipe little kisses on to a parchment and bake at 120°C for about an hour or until the kisses are dry to the touch. Switch off the oven and leave to cool in the oven. Once fully cooled, remove and store in an air-tight container.These can be blow torched for a smokey caramelized flavor as of course for a nice visual effect.

How to assemble (play the short videos)

If the caramel has set, microwave until runny and pour in the tart shell. Let this sit until the caramel is fully set (it will be chewy)like a fudge.

Sprinkle some sea salt. This is optional. If you have added a lot of salt in the caramel already you can skip this step.

Pour the Ganche on the set caramel and swirl the tart to spread evenly. If the ganache has set, microwave in short burst to melt it again.

Once done let the ganache set

Blow torch a baked meringue cookie. Again optional, a plain meringue works well too but torching adds extra smokey flavor and a nice color.

Place the meringue on the set ganache. This tart is now ready to be enjoyed :)