caitlin is my favourite tart

23 Apr

Okay, I’m not calling Caitlin a silly tart. However, I did promise her that I would make something especially for her so that the goodies cater to her exact taste and whim. Here, I present you with Caitlin’s Toffee Chocolate Ganache Custard Tart. Yep, a very long name, so I’m going to call these Caitlin’s Party Tarts. Because Caitlin is always the life of the party, and these are her tarts.

The tarts have a flaky, buttery crust. The custard isn’t too sweet, and goes well with the semi-sweet chocolate ganache. The homemade toffee adds a crunch and a nice sweetness to this bite-sized dessert.

They are very easy to make, and the longest process was just the assembly. Baking takes 10 minutes, and then it’s just a lot of chilling and taking pictures! Voila!

mini muffin pan = mini tarts

mini muffin pan = mini tarts

homemade toffee in three sizes: giant toffee pieces

homemade toffee in three sizes: giant toffee pieces

toffee chunks

toffee chunks

tiny toffee sprinkles

tiny toffee sprinkles

plain jane: naked custard tart

plain caitlin: naked custard tart

jane with her party hat: chocolate ganache custard tart

caitlin with her party hat: chocolate ganache custard tart

caitlin's the life of the party: toffee chocolate ganache custard tart

caitlin's the life of the party: toffee chocolate ganache custard tart

too many tarts, so little time

too many tarts, so little time

no matter how beautiful - it's the inside that counts

no matter how beautiful - it's the inside that counts

we may look different, but in the end, we're all the same: tasty

we may look different, but in the end, we're all the same: tasty

Recipe

Ingredients:

Toffee (or you can just buy toffee bits):

  • 1 cup unsalted butter
  • 1 cup sugar
  • 2 tsp water
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Crust:

  • 1 can of Pillsbury Crescents or make your own puff pastry. I’ll post my own puff pastry recipe soon.

Custard:

  • 1/4 cup unsalted butter, room temperature
  • 2 – 3 tablespoons milk or cream
  • 2 tablespoons vanilla custard powder or vanilla pudding powder
  • 1/2 teaspoon pure vanilla extract
  • 2 cups powdered confectioners or icing sugar

Ganache:

  • 1/4 cup semi-sweet chocolate chips
  • 3 tbsp milk

How-to:

Toffee (adapted from Scrumptious Photography):

  1. Melt the butter, sugar, water and salt together in a saucepan over low heat.
  2. Continue heating and stirring until the mixture reaches 300F.
  3. Remove from heat and stir in vanilla extract.
  4. Pour hot mixture onto a sheet pan lined with parchment or a silpat.
  5. Let the toffee cool to room temperature and break apart into pieces as small and uniform as you can get them.

Crust:

  1. Preheat oven to 375F.
  2. Unroll Pillsbury Crescent dough. You will have 8 large triangles initially. Cut each triangle into 4 smaller triangles so that you end up with 32 mini triangles. Stuff each one into a small mini muffin pan indent. Make sure that you press up on the sides, so that it’ll be able to cup the custard and chocolate.
  3. Bake in the oven for 10 minutes. Remove and don’t freak out when your cups look like little balloons instead. Using a spoon, just squish the dough puffs into the shape of a cup, and return to oven for another 2 minutes.
  4. Remove and let cool.

Custard (adapted from Dishing Up Delights):

  1. In a bowl, using an electric mixer, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk.
  2. Spoon the filling slowly into each cup, making sure not to overflow them. Let cool in fridge for 15 minutes.

Ganache:

  1. Combine chocolate and milk and microwave at 30 second intervals for 2 minutes. Stir until smooth, and top each custard tart with ganache. At this point, you should probably cover about two tarts at a time with ganache and then follow up immediately with toffee sprinkles, or else the chocolate will cool and the toffee won’t stick.
  2. Let assembled tarts cool in fridge for another 15 minutes, and the start chowing!

xo dessertchick

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7 Responses to “caitlin is my favourite tart”

  1. mrred April 23, 2009 at 4:55 am #

    Love this blog I’ll be back when I have more time.

  2. Amrita April 28, 2009 at 7:18 am #

    Yum yum yum! Totally nom-worthy!

  3. dessertchick April 30, 2009 at 12:09 pm #

    these are so yummy, and since they are bite-sized, they are perfect for a get-together or a party – or just to have by yourself 😉

Trackbacks/Pingbacks

  1. terrilyn’s picture perfect pie « Chocolate Fool - April 30, 2009

    […] cup toffee crumbs (recipe found here, and you just give it a whiz in the food processor until they look like graham cracker […]

  2. terrilyn’s picture perfect pie « Food World - April 30, 2009

    […] cup toffee crumbs (recipe found here, and you just give it a whiz in the food processor until they look like graham cracker […]

  3. birthday cookie madness « Chocolate Fool - July 4, 2009

    […] 1/2 toffee pieces […]

  4. chocolate toffee custard tarts | Well CookedWell Cooked - April 22, 2013

    […] Recipe Link […]

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