Adapted from
Little Flower: Recipes from the Café by Christine Moore
Christine uses some
rice flour in the dough, to make them a little crisper, but said that you could use all-purpose flour if that’s what you have. Rice flour is available in Asian markets and natural food stores, and I made the mistake in my local store in Paris of getting a rice powder that was baby food (crème de riz), rather than farine de riz.
Because she makes these in her café, she uses her tasty caramels. You can order them through the
Little Flower Candy Company website, or use
homemade or store-bought soft caramels.
You don’t need to spend a lot of time getting fussy, making sure each little tartlet dough is absolutely perfect. Press them into the pan and get the edges reasonably even, but don’t worry too much about perfection as the little tartlets – and any imperfections – will get swept under by a swipe of dark chocolate ganache.
For salt, I use
fleur de sel, which has a light, delicate flavor. You can use any flaky sea salt to sprinkle on top.
*I had a bit of extra ganache left over from the original recipe, which called for “1/2 cup cream” and “1 cup (about 6 ounces) coarsely chopped bittersweet chocolate.” I adapted the recipe to use the chocolate by weight, and reducing the amount of ganache called for. I don’t think you’ll need more, but If you do, melt together 2 tablespoons of cream with 1 1/2 ounces dark chocolate.