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!
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
- 1 can of Pillsbury Crescents or make your own puff pastry. I’ll post my own puff pastry recipe soon.
- 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
- 1/4 cup semi-sweet chocolate chips
- 3 tbsp milk
Toffee (adapted from Scrumptious Photography):
- Melt the butter, sugar, water and salt together in a saucepan over low heat.
- Continue heating and stirring until the mixture reaches 300F.
- Remove from heat and stir in vanilla extract.
- Pour hot mixture onto a sheet pan lined with parchment or a silpat.
- Let the toffee cool to room temperature and break apart into pieces as small and uniform as you can get them.
- Preheat oven to 375F.
- 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.
- 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.
- Remove and let cool.
Custard (adapted from Dishing Up Delights):
- 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.
- Spoon the filling slowly into each cup, making sure not to overflow them. Let cool in fridge for 15 minutes.
- 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.
- Let assembled tarts cool in fridge for another 15 minutes, and the start chowing!