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Ingrediente crusta:

• 140g zahar
• 130g unt la temperatura camerei
• 260g faina
• 40g cacao
• 1/2 lingurita praf de copt
• 2 galbenusuri
• 1 lingurita cafea instant
• 1 lingurita vanilie
• 4-5 linguri de apa
• sare

Untul se spumeaza cu zaharul si un praf de sare, apoi se adauga cafeaua instant si vanilia, urmate de cele 2 galbenusuri si faina cernuta cu cacaoa si praful de copt. Mixati putin  pana obtineti firimituri de aluat, apoi adaugati treptat cate o lingura de apa rece pana obtineti un aluat maleabil, usor de lucrat. Transferati aluatul pe masa de lucru presarata cu faina, framantati de cateva ori, dati-i forma unui disc si dati la rece 1h. Dupa 1h, intindeti o foaie subtire de aluat, taiati cercuri cat sa incapa in formele de mini tarte, puneti aluatul in forma, apoi apasati-l cu degetele pentru a se mula perfect dupa forma. Daca marginile aluatului ies usor in afara, treceti cu un cutit peste marginea formei pentru a taia surplusul. Din aceasta cantitate de aluat mi-au iesit fix 12 coji de tarta. Coaceti la 180C 10-15 minute pana cojile se usuca. Dati deoparte si lasati sa se raceasca.

Ingrediente sos de caramel:

• 1 cana zahar
• 3/4 cana smantana pentru frisca
• 30g unt

Topiti zaharul, apoi adaugati smantana pentru frisca si untul. Omogenizati si dati deoparte sa se racoreasca.

Ingrediente ganache de ciocolata:

• 250ml smantana pentru frisca
• 150g ciocolata neagra
• 30g unt

Ciocolata se rupe bucatele intr-un bol rezistent la caldura. Smantana pentru frisca se incalzeste, apoi se adauga fierbinte peste ciocolata. Se lasa 5 minute, apoi se amesteca pana rezulta o crema omogena, lucioasa, apoi se incorporeaza untul.

Pentru a finisa tartele mai aveti nevoie de 100g miez de nuca maruntit (tip: prajiti putin miezul de nuca inainte de a-l folosi pentru a-i potenta aroma). Puneti cateva bucati de miez de nuca in fiecare crusta de tarta, apoi turnati 1 lingura de caramel, iar deasupra 2 linguri de ganache. Dati la rece cateva ore inainte de servire. Sunt absolut delicioase, catifelate si extraordinar de aromate.

Particip cu aceasta reteta la provocarea Dulce Romanie organizata luna aceasta de Paula de la Enjoy Dessert!

ENGLISH!

Crust:

• 140g sugar
• 130g butter, room temperature
• 260g flour
• 40g cocoa
• 1/2 teaspoon baking powder
• 2 egg yolks
• 1 teaspoon instant coffee
• 1 teaspoon vanilla
• 4-5 tablespoons water
• 1 dash of salt

Cream the butter with the sugar and salt. Add the instant coffee and vanilla, then the 2 egg yolks. Sift the flour with the cocoa and baking powder, then mix it in the butter cream on low speed until the dough looks sandy. Gradually add 4-5 tablespoon of water then transfer the dough to your working table, sprinkle with a bit of flour and knead a few times to make it easy to work with. Wrap the dough in cling film and refrigerate for 1h. After 1h, roll out the dough in a thin sheets, measure your tart shell tins and cut the dough so that it fits the shells. Don’t worry though, the dough is really easy to patch. From this amount of dough I ended up making 12 tart shells. Bake at 180C 10-15 minutes then set them aside to cool down.

Caramel sauce:

• 1 cup of sugar
• 3/4 cup heavy cream
• 30g butter

Melt the sugar, add the butter, then the heavy cream, mix well until smooth. Set aside to cool down.

Chocolate ganache:

• 250ml heavy cream
• 150g dark chocolate
• 30g butter

Break the chocolate into small pieces in a heatproof bowl. Bring the cream to the boiling point then pour it over the chocolate. Leave for 5 minutes then mix with a spatula to get a smooth cream. Fold in the butter and set aside.

To finish the chocolate and caramel tarts you’ll also need 100g chopped walnuts (tip: toast the walnuts before using them, this will enhance their taste). Put a few walnut pieces into each shell, pour 1 tablespoon of caramel sauce, then 2 tablespoons of chocolate ganache. Refrigerate for a few hours before eating. They are delicious, really creamy and silky. Enjoy