Salted Caramel Mocha Tartelettes / makes 12
ING sheet Pillsbury refrigerated pie crusts (if feeling lazy) 7 tbsp cornstarch 3 cups whole milk 1 cup heavy cream 1 1/2 cups semi-sweet chocolate chips 2 tsp instant espresso powder 1/4 cup hot water Whipped Cream (aerosol or whip your own) Salted Caramel Sauce (recipe below) Fleur de Sel (coarse sea salt) for garnish
TART SHELLS Using a 3″ round cookie cutter (or tumbler) cut 12 pie crust circles; set in tart pans; gently press in, then dock. Bake golden 350 deg 10–12 min. cool completely in pan on rack.
MOCHA PUDDING BTslowB on med 2 c milk, cream. Add combined espresso powder/hot water then add chocolate chips. Reduce to med-low. Stir/melt then slowly add/stir cornstarch/milk slurry. Cook/stir on med-low til smooth/thick 8 min. spoon into baked tart shells; chill.
SERVE tartelettes topped w/ whipped cream, salted caramel sauce drizzle, few sprinkles of fleur de sel.
SALTED CARAMEL SAUCE Melt 1/2 c sugar on med to light amber (happens QUICKLY). Add 2 tb sweet butter; stir/melt. Offheat SLOWLY add 1/4 c h/ cream; whisk/combine; whisk in 1/4 tea k/salt.