BAILEYS CHOCOLATE CARAMEL TARTS

Let’s break these tarts down. They start with my tried-and-true tart dough: super crisp and buttery, easy to make in the food processor, requires no fiddly rolling and chilling before pressing it into the pan—it’s the little black dress of tart doughs, and I love any excuse to make up a batch.

The first layer of filling is a salted caramel made with Baileys Irish Cream liqueur, and I admit that I took the cheater’s route with this and used store-bought caramels. I know. But I was thinking of you! The tart already has 3 components, so I was trying to simplify a bit. Plus I knew that adding the Baileys would make the caramel really flavorful, and overcome the usual blah nature of wimpy store-bought caramels.

(I was right, by the way. The caramel is legit, lick-it-off-the-spoon-then-dive-for-the-bowl delicious!)
The top layer is a silky-smooth chocolate ganache made with equal parts Baileys and cream. The Baileys flavor is a little more subtle in this layer, just a light note in the background of the dark chocolate ganache.
I love all the textures in these tarts. The shells are crisp and buttery, the caramel is soft but not runny, and the chocolate has a similarly luscious, in-between texture: substantial enough to hold its shape when you cut into it, but soft enough so that it starts melting as soon as it hits your mouth.

Ingredients

• For the Tart Dough:
• 10 oz all-purpose flour (2.25 cups)
• 3 oz powdered sugar (3/4 cup)
• ¼ tsp salt
• 6 oz unsalted butter cold and cubed
• 2 egg yolks
• For the Baileys Salted Caramel:
• 14 oz soft caramels (I used Kraft Caramels)
• 1/3 cup Baileys Irish Cream liqueur
• ½ tsp salt
• For the Baileys Chocolate Ganache:
• 12 oz semi-sweet chocolate finely chopped
• 5 oz heavy cream
• 5 oz Baileys Irish Cream liqueur
• 1 TBSP light corn syrup
• 1/8 tsp salt
• 2 oz unsalted butter at room temperature
• Optional Decorations:
• Lindt chocolate truffles
• Gold leaf
• Large flaked sea salt
• Caramel sauce to drizzle

Instructions

1. To Make the Tart Dough:
2. Place the flour, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended.
3. Add the cold cubed butter and pulse until it is in small pea-sized pieces.
4. Add the egg yolks and pulse in long 5-second bursts until the dough starts clumping together.
5. Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray seven 4-inch tart shells (with removable bottoms) with nonstick cooking spray.
6. .....................................

for full instruction please see : www.sugarhero.com

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