Friday night, I headed up to the city with two of my best girlfriends to watch Mamma Mia at the Orpheum. The musical was meh, but catching up with my friends is always wonderful.
|The ceiling at the Orpheum Theater|
Today I headed up to Oakland for brunch with college friends. Yum yum and yum! I made a quick and easy dessert, mini salted caramel dark chocolate tartelettes. I had pinned this recipe 11 weeks ago (lovely how Pinterest keeps track of that), and I finally made it. I didn't have time to make pie dough, so I used one from the store.
Mini Salted Caramel Dark Chocolate Tartelettes
(adapted from Salty Pineapple)
1 cup granulated sugar
1/2 cup water
1 tbsp light corn syrup
1/8 tsp sea salt
1 1/2 cup heavy cream, warmed
4 oz dark chocolate of your choice (I used Moonstruck's Dark Chocolate Espresso Bean bars)
1. Preheat oven to 400F.
2. If you are using store bought pie crust, let it come to room temperature and then roll it out to about 1/8" thickness. Cut out 2" rounds.
3. Press dough into mini muffin tins, poking the bottom a few times with a fork.
4. Place in oven and bake until golden brown, between 5-10 minutes. Set out to cool.
5. While baking, prepare caramel. Cook sugar, water, corn syrup and salt in a small saucepan over medium heat. Swirl the pan periodically as it cooks.
6. Remove from heat once caramelized and slowly add 1 cup cream to the mixture. Let cool.
7. While everything's cooling, prepare the chocolate by setting a bowl over a pot of boiling water. Add the chocolate to the bowl and stir as it starts to melt. Add 1/2 cup cream to the chocolate and mix well.
8. Spoon caramel about halfway up the pie cups, and then top with chocolate. Sprinkle a little sea salt on top.