A chocolate and caramel tart created by Caputo’s Executive Chef Marshall Bryant, using one of the best local chocolates Caputo’s carries, this recipe serves a large group (or a smaller, voracious one). For a smaller batch, simply cut amounts in half.
CAPUTO’S SOLSTICE CHOCOLATE MINI TARTLETS
Makes 75 mini-tarts, or few, larger shells
COOKING TIME: 1 HOUR TOTAL
- 12 oz. of Solstice Wasatch Chocolate
- 1 quart, plus 4 oz. of cream
- 1 lb., plus 2 oz. unsalted butter
- 1 lb. sugar
- Pre-made tart shells (we’re using the mini bite-size shells)
Melt the chocolate over low heat until all chunks disappear, then add 2 oz. of butter. Stir until the butter is completely incorporated into the chocolate, then add 4 oz. of cream, and stir until smooth.
Melt sugar until it is golden brown (approximately 315 degrees). Remove from heat. Stir in 1 lb. of butter, then slowly add in 1 quart of cream. Stir until smooth.
First, fill the tart shell about half of the way with caramel. Add chocolate mix until tart shell is filled to almost capacity. Finish off the tarts with a very light sprinkle of fleur de sel. Serve to guests. Accept compliments graciously. Save a large number for yourself.