Chocolate Tartelettes With Salted Caramel

Sweet Leeks Risotto


Yield: 50 Tartelettes


Brisée Dough

Salted Caramel + Chocolate Ganache


Flour, AP

500 g


1 cups

Butter, unsalted

300 g


1/2 cup


1 tsp

Butter, unsalted, room temp

6 tbs


50 g

Heavy Cream, room temp

1/2 cup

Eggs, yolk


Fleur de Sel

1 1/2 tsp

Water, iced

As needed

Chocolate, bittersweet

1 cup



Heavy Cream

1 cup





















For the brisée dough

1.     Combine flour, salt, sugar, and butter in a food processor and pulse quickly to the consistency of a “wet sand” mixture.

2.     Place the mixture on a tabletop, work egg yolk and just enough water into it by hand to bring the mixture together into a dough. Do not overwork. Shape into a thin brick, wrap in plastic, and refrigerate for at least one hour.

3.     Roll out dough on a lightly floured surface. Lay dough over tartelette cups, gently press dough into cups, and cut edges to fit. Pierce bottom of each tartelette with a fork. Place an unfilled tartelette cup over each filled cup and gently press down.

4.     With empty cups still in place, blind bake in 350F oven about 12-15 minutes until just turning golden. Cool.


For the salted caramel

5.     Place sugar and water in a sauce pan and caramelize over medium heat, until golden color.

6.     While sugar is caramelizing, in another sauce pan, heat the heavy cream, do not let boil.

7.     Add butter and stir for 2-3 minutes.

8.     Add the hot heavy cream while continuing to stir.

9.     Remove from heat and stir in 1 tsp salt. Cool.


For the chocolate ganache

10.  Melt chocolate gently in a double boiler off the heat.

11.  Heat heavy cream, do not let boil.

12.  Combine chocolate and cream, whisk until smooth.


13.  To assemble, spoon some salted caramel into each tartelette shell. Spoon ganache over caramel to cover. Sprinkle with Fleur de Sel.