{"id":48,"date":"2011-11-07T06:00:01","date_gmt":"2011-11-07T13:00:01","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=48"},"modified":"2017-04-28T09:54:30","modified_gmt":"2017-04-28T16:54:30","slug":"sea-salted-caramel-tarts-with-chocolate-ganache","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/sea-salted-caramel-tarts-with-chocolate-ganache\/","title":{"rendered":"Sea Salted Caramel Tarts with Chocolate Ganache"},"content":{"rendered":"

\"Sea<\/p>\n

This was uncharted territory for me. Caramel? Made by me? It seemed scary and hard, but really ended up being quite easy. I have been hiding in my shame of using corn syrup, but I figured for my first venture into caramel-land I would follow the recipe at hand. Next time: no corn syrup (I promise).<\/p>\n

These tarts are CUTE! I considered making one big tart but, but besides lacking a full size tart pan (ugh), I decided the little ones would be much more adorable and perfect for individual servings. That said: these things are sweet - so be warned that you need to tag team the effort.<\/p>\n

\"Sea<\/p>\n

The real show stopper with these tarts was the sea salt. I'll admit to being a sea salt junkie (salted caramel hot chocolate, anyone? Delicious!), but this was my first time using it so blatantly in a desert recipe of my own. It added the perfect zing to a very sweet dessert, and an unexpected flavor to finish each bite.<\/p>\n

I made these tarts over three different kitchen sessions: first the shells, then the caramel, then the ganache topping. All three were relatively quick and easy! I recommend splitting the recipe into a few sessions mostly for cooling purposes. I allowed the shells to cool and harden before adding the caramel (I was afraid they might get soggy if I did it immediately), and allowed the caramel to harden before adding the ganache so the layers would stay separated nicely.<\/p>\nPrint<\/a><\/span>

\n