Today I am grateful for several small and large blessings! I am grateful to be relatively pain free. If you read my last post, you, may recall that I was in bed for over 8 days with terrible back and leg pain. The MRI revealed a bulging disc which was pressing on a nerve and causing me back pain. It seems to have eased greatly and I am back on my feet again. I feel grateful for a wonderful husband who brought me an extra hot skim milk latte in bed this morning.
Although I couldn’t be in Toronto today to celebrate Mother’s Day with my mom, I am grateful to have 5 siblings all living there to celebrate with her. They gathered at my baby sister’s house and had a “friendly” game of softball. Some family members tend to get a bit competitive about these things so hopefully no one sprained a hamstring sliding into first base or got bonked on the head from being tagged out at home plate. I’m sure to get a play by play analysis very soon.
Finally, I am grateful for my sweet children. My oldest was unable to spend today with me, but he drove for over 5 hours to come home for a short visit yesterday. My middle child bought me a beautiful blue hydrangea plant and gave me a very fitting (and funny) card .
And my youngest, with the help of his sister, made me a video on YouTube, serenading me with Elvis’ “Love me Tender.” So sweet!
I made these tarts a few days ago and thought we would have them today for dessert. Unfortunately they were all gone the day I made them. Luckily I have other sweet things to satisfy me!
These tarts are the creation of Lucy Waverman, food columnist for the Globe and Mail. I have adapted the recipe somewhat. The original recipe produced tarts that had a thin layer of caramel and then a thick layer of ganache. I doubled the caramel recipe so that the finished tarts would have a thick layer of both caramel and chocolate.I also added some salt to the caramel filling as well as a few decorative flakes on top of the ganache filling.
I made them in mini muffin tins. Not only do they look adorable, but there is no guilt at all involved in popping one (or three) of these into your mouth. The contrast in textures of this mini bite are what make it so special. Biting into the crisp flaky pastry you discover a silky smooth layer of bittersweet slightly salty caramel covered in a thick layer of chilled chocolate ganache. The ping on your tongue from a melting crystal of fleur de sel helps these tarts from being too cloyingly sweet.
Begin with making the caramel, as it needs time to cool and firm up. Sugar, water and corn syrup are boiled until a rich amber colour is reached. Finish with whipping cream and a pinch of kosher salt.
I like to roll out the pastry dough between 2 sheets of parchment paper, right after making the dough. Then I chill the rolled out dough. Be sure to roll the dough very thin (1/8 of an inch thick) for these mini tarts.
Let the tart shells cool completely before filling. I find it easiest to put the caramel filling into a disposable piping bag.
Finish off with chocolate ganache and a few flakes of fleur de sel.