Salted Caramel Chocolate Pie

Hey Guys !

This salted caramel & chocolate pie is absolutely amazing. A buttery almond crust, gooey salted caramel and chocolate ganache, all garnished with walnuts. Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Ingredients for 6 mini pies:

For the crust: 

• 1/4 cup butter
• 1 pinch of salt
• 1/3 cup powder sugar
• 1 egg
• 2 tbsp almond flour
• 1 cup (1/2 + 1/2) all purpose flour

Caramel:

• 1/2 cup sugar
• 3 tbsp butter
• 1/4 cup milk
• 1 tbsp sea salt

Chocolate Ganache:

• 1/2 cup milk
• 4 oz bittersweet chocolate, chopped

Method:

1 . Prepare the almond crust. In a large bowl mix butter, salt, sugar powder, almond flour, egg , and 1/2 cup of all purpose flour with a fork or a pastry processor When it is mixed well, add the last 1/2 cup of flour.

2 . Wrap it with plastic, knead slowly to form a disc and refrigerate for 15-20 minutes.

3 . On a floured surface, roll the dough and cut out circles 1/2 inches larger than your mini tart pan. Lift up the rolled dough and place it in your greased mini tart pan.

4 . Preheat oven to 350 F. Prick the dough with a fork, and bake for 15 minutes.

5 . Prepare the caramel.  Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit.

6 . Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Refrigerate for 1 hour.

7 . Prepare the chocolate ganache. Heat the milk in a small saucepan. When the milk just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

8. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with chopped walnut.