Ingredients
The following ingredients have 8 Servings
- 1 1/4 cup sugar
- 6 tbsp espresso
- 8 tbsp unsalted butter (cubed, at room temperature)
- pinch kosher salt
- 4 oz bittersweet or semisweet chocolate (chopped)
- 2 oz unsweetened chocolate (chopped)
- 2 large eggs (beaten)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 6 pre-baked tart shells ((5-inch rounds))
- Salted Caramel Sauce
Instruction
- Preheat oven to 350°F.
- Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Melt the sugar over moderate heat until the edges liquefy and being to caramelize.
- Once the sugar is melted, it will caramelize rather quickly and turn a deep amber, turn off the heat and stir in the espresso. This will bubble up and steam quite a bit, stir constantly.
- If the caramel hardens in places, stir it gently over low heat until smooth again. Then add the butter, salt, and stir until melted. Then stir in both chocolates until smooth.