Small Caramel and Chocolate Pies
Ingredients for 24 pies:
For the Dough:
- 125g butter
- 100g powdered sugar
- 1 egg yolk
- 180g all-purpose flour
- 30g cocoa powder
For the Caramel:
- 100ml water
- 400g sugar
- 125g butter
- 125ml heavy cream
- 2 tablespoons sour cream
For the Chocolate Cream:
- 125ml heavy cream
- 100g dark chocolate (70% cocoa)
Crumble the butter and beat it with the powdered sugar until it becomes fluffy. Separate the egg yolk from the egg white and add the yolk to the mixture.
Combine the cocoa powder and flour, then sift it into the mixture. Mix everything until well combined, wrap it in plastic wrap, and refrigerate until firm.
In a saucepan, melt the sugar with a little water and let it caramelize. Once it turns a golden color, carefully add the butter (be cautious as it may splatter due to boiling; the caramel is at a temperature of 180°C (356°F), and the butter is cold). Then, add the heavy cream and a little sour cream.
Chop the dark chocolate and melt it with hot heavy cream. Heat the heavy cream and pour it over the chocolate, letting it sit until the chocolate melts. Stir to combine. Allow it to thicken slightly, but not too much, as it needs to remain liquid enough to pour over the tart crust.
Roll out the dough thinly. Cut out round shapes and place them into muffin tins. Bake at 165°C (329°F) for about 10 minutes, being careful not to overbake.
Remove the crusts from the molds. Spoon caramel into each crust, and once it has set a little, top with the chocolate cream. Sprinkle with a little salt.
