They’re ADDICTIVE and addiction is quite BAD, so just listen up : All you folks who are DRINKING & SMOKING TOO MUCH & EATING BADLY & MISBEHAVING ALL THE TIME & GOD-KNOWS-WHAT-ELSE, please don’t make these ! They’re too deliciously sweet, salty, crunchy, spongy, creamy, gooey & decadent …

Okay, go ahead. Anyways I can’t stop you because I can’t even stop myself and I’m flying away for several weeks, so who’s going to keep an eye on you ?!

There are 2 approaches here; either you make one large version that you will chill then slice, which is the really easy way, or you’ll make the individual version I’ve made here which is more time-consuming in order to form the cookie shells, which in this case are rounded oblongs (I love that word) or ovals but you can just make them round. I prefer the individual versions just because it’s got crust all around and doesn’t leak & ooze out as much as a sliced portion.

I actually got these little, flimsy, disposable aluminum baking molds from a bakery & sandwich shop because they usually just toss them out, but they were kind enough to give me a whole bunch and I just wash them every time after using.

The cookie-crust shells are made first of course, then comes the caramel, then the topping and finally the garnish. I once added peanuts too, but felt guilty about the overload, but it’s great, even though quite indecent.

ENJOY ! I’ll see you around soon enough. . . :)

chocolate & caramel & popcorn & pretzel tartlets

26.04.2019

8 x 110 grams each

ingredients

dough for crust :

125 grams (1 cup) all-purpose flour
75 grams (½ cup) icing sugar
20 grams (2 tbsp) corn meal
20 grams (10 tbsp) popcorn powder (from 2 cups whole popcorn)
20 grams (3 tbsp) pretzel powder (from ½ cup whole pretzels)
115 grams (½ cup) butter (cold & cut in cubes)
18 grams (1 large) egg yolk
3,5 grams (¾ tsp) vanilla extract
30 grams (¾ cup) whole small pretzels (as inserts, after the dough is formed but before baking)
optional : 1 or 2 extra pinches of salt

caramel filling :

195 grams (1 cup) golden cane sugar
60 grams (¼ cup) water
40 grams (2 tbsp) corn syrup (or thick maple syrup or clear honey)
57 grams (½ cup) butter (cut into cubes)
60 grams (¼ cup) heavy cream (30-35% fat)
0,5 gram (1/8 tsp) fine sea salt

chocolate topping :

120 grams (½ cup) melted dark and/or milk chocolate
120 grams (½ cup) heavy cream (30-35% fat)
0,5 gram (1/8 tsp) fine sea salt

decorative garnish :

5 grams (½ cup) whole popcorn
10 grams (¼ cup) whole pretzels

instructions

technical note : in this recipe, there is enough dough for the cookie crust, and caramel filling and chocolate topping and garnishes for 8 individual portions weighing 110 grams each, each of my disposable aluminum baking mold measures 14 cm long x 4,5 cm wide cm x 1,5 cm high but if you’re making a large version (to be sliced when serving) in a large square tart pan with removable bottom measuring 20 cm x 28 cm x 2,5 cm high, then simply double the quantity of the caramel filling and the rest stays the same (the crust will simply be thinner on the bottom as well as the chocolate topping too ) …
prepare the crust by first separately reducing the popcorn and pretzels into a fine powder in a food processor
combine the flour, icing sugar, cornmeal and popcorn and pretzel powders in a food processor and mix until combined, then add the cold butter cubes, mix again until it becomes a sandy texture and then finally add the egg yolk and vanilla extract and mix until it all comes together into a smoother and clumpier dough
form a ball of dough, wrap it up in plastic film and refrigerate at least 30 minutes before shaping
flatten the dough (I separated mine into eight equal pieces) onto a floured surface and press the dough into the bottom and sides of your larger mold or smaller individual molds and remove any excess dough from the edges (but save it for any required patching if necessary) and prick the dough with a fork and then add some whole pretzels in the bottom and press them into the dough
transfer the mold(s) to the freezer and freeze until solid for approximately 30-45 minutes
preheat the oven to 210°C
bake the mini individual tarts as is (no covering is necessary) for 18-20 minutes until golden (or if making a larger version, tart, then cover with a sheet of aluminum foil that you very lightly brushed with vegetable oil, to avoid sticking, and press it over the dough then bake for 20-22 minutes)
remove from the oven and let cool down (as you prepare the caramel filling)
make the caramel in a stainless steel medium saucepan with a light-colored interior (to better observe the caramel getting darker), combine the sugar, water, and corn syrup, then turn the heat to medium-high and bring to a bubbling simmer for 12-15 minutes until thicker
remove the hot mixture from the heat and whisk in the pieces of butter until melted, then add the heavy cream and the salt and whisk until smooth
pour the caramel into the prepared crusts (but leave some space for the chocolate topping) and transfer to the refrigerator for at least 1 hour until quite firm
start making the chocolate “ganache” by heating up the heavy cream until it simmers, remove from heat and add the chopped chocolate and let soften for several minutes, then stir until smooth
pour the softer chocolate ganache over the firmer caramel layer and spread evenly with a spatula until it reaches the edges
toss the decorative garnish of popcorn and pretzels in the remaining chocolate ganache in the pot and stir until partly coated
place the popcorn and pretzels garnish on top of the chocolate coating and place in the refrigerator to firm up and solidify for at least 2 hours or longer before serving, always slightly chilled.

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chocolate & caramel & popcorn & pretzel tartlets

8 x 110 grams each

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chocolate & caramel & popcorn & pretzel tartlets

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