The first bite should give you hope,
the second lust &
by the third you're in love!
~
Luscious Chocolate Ganache & Caramel Mingle in a Graham Cracker - Almond Crust
Say it ain't so!
Preheat the oven to 375 deg F
Gather the ingredients for the crust: honey graham crackers, 1/4 cup sliced almonds, ground cinnamon & salted butter.
Also required are 2 non-stick tartlet pans preferably with removable bottoms (mine aren't and I had to be extra careful getting these babies out!). Also, & shape templates, doileys or cut-outs if using for decoration.
- Melt the butter in a microwave safe bowl
- In a food processor, add the sliced almonds and pulse to as fine as possible. Add broken graham cracker pieces, ground cinnamon and butter.
- Process for a few minutes to fine crumbs. The mixture will be tacky.
- Divide the crust mixture into the tartlet pans. Using a 1/4 measuring cup press the mixture along the bottom and up the sides to get the crust nice and even along the bottom and the sides.
- Place the tartlet pans on a cookie sheet and place in the hot oven for about 8 minutes.
- Remove and set aside to cool.
Meanwhile gather the ingredients for the filling: homemade or store bought Caramel, dulce de leche, chopped good quality chocolate 65-70% cacao, heavy cream, sugar & instant coffee
For dusting some cocoa powder & white powdered sugar if you wish.
- Filling: To the cooled graham cracker crusts, add 1/8 cup of caramel (dulce de leche) each. Chill in refrigerator till it's ready to use.
- In a small sauce pan add the cream, sugar and coffee. Bring to a boil on medium heat.
- Remove the pan from the heat and add the chopped chocolate. Combine with a wire whisk till all the chocolate has melted. Set aside to cool for about 15-20 minutes.
- Pour the chocolate ganache over the caramel and fill to the rim but do not allow the chocolate to overflow.
- Chill the tartlets for at least 2-6 hours.
- Just before serving, place a tsp of cocoa powder in a sieve and tap to dust all over the tartlet. Place a doiley (shape template) over the tartlet. Using a separate sieve add some powdered white sugar and tap to achieve a design over the tartlet.
- Serve chilled.
The almond & cinnamon is a wonderful addition to the graham cracker crust and so is the touch of salt from the butter. Gooey rich caramel with bitter sweet chocolate ganache with the touch of coffee is lusciously perfect.
Like true LOVE, sometimes gooey, sometimes salty and sometimes bittersweet but always unforgettable!
Recipe for
KARMEL SUTRA TARTLETS : Luscious Chocolate Ganache & Caramel Mingle in a Graham Cracker Almond Crust
By Devaki Das
~
Preparation time - 30 minutes
Baking time - 8 minutes
Chilling time - 2-6 hours
Makes 2 qty 4" tartlets
Shopping list
Crust -
4 graham crackers
1/4 cup sliced almonds
1/2 tsp ground cinnamon
4 tbs salted butter
Filling
1/4 cup homemade or store bought Caramel, dulce de leche
2.5 oz chopped excellent quality chocolate 65-70% cacao
1/2 cup heavy cream
1 tbs sugar
1/2 tsp instant coffee
Dusting
cocoa powder & powdered sugar for presentation (optional)
~
Also required are 2 qty, 4" non-stick tartlet pans (with removable bottoms) & shape templates, doileys or cut-outs if using for decoration.
Method -
- Melt the butter in a microwave safe bowl
- In a food processor, add the sliced almonds and pulse to as fine as possible. Add broken graham cracker pieces, ground cinnamon and butter.
- Process for a few minutes to fine crumbs. The mixture will be tacky.
- Divide the crust mixture into the tartlet pans. Using a 1/4 measuring cup press the mixture along the bottom and up the sides to get the crust nice and even along the bottom and the sides.
- Place the tartlet pans on a cookie sheet and place in the hot oven for about 8 minutes. Remove and set aside to cool.
- For dusting some cocoa powder & white powdered sugar if you wish.
- Filling: To the cooled graham cracker crusts, add 1/8 cup of caramel (dulce de leche) each. Chill in refrigerator till it's ready to use.
- In a small sauce pan add the cream, sugar and coffee. Bring to a boil on medium heat. Remove the pan from the heat and add the chopped chocolate. Combine with a wire whisk till all the chocolate has melted. Set aside to cool for about 15-20 minutes.
- Pour the chocolate ganache over the caramel and fill to the rim but do not allow the chocolate to overflow.
- Chill the tartlets for at least 2-6 hours.
- Just before serving, place a tsp of cocoa powder in a sieve and tap to dust all over the tartlet. Place a doiley (shape template) over the tartlet. Using a separate sieve add some powdered white sugar and tap to achieve a design over the tartlet.
Serve chilled.
Enjoy!
