I feel like it has been forever since I posted, and once I did start to post..My USB cord wouldn't download my pics from my computer!! I was totally...should I say...not happy. Anyways, after searching all over Knoxville for something that would get my pics up...here I am. November was a crazy month for me, and hopefully December will be just as crazy..only with baking. I love this time of year when you can bake and bake and bake, and it is justified. I made these tartletts for Thanksgiving, for my in-laws dinner. We only do finger foods on Thanksgiving night, which I am so ready for. Isn't it crazy that when you have finger foods, you can eat like 5 plates full, but if you were eating a regular meal, you would probably only eat 1 plate. I love it! These were a hit, and I was happy with them too. Maybe next time, I will add a layer of chopped pecans before I add the chocolate.
Millionaire Shortbread Tarts:
Crust: borrowed from Tartelette
1 1/2 Cups all-purpose flour
1/2 Cup brown sugar
8 Tbsp butter, room temp
Caramel filling:
1 Can of sweetened condensed milk
Chocolate Ganache:
12 oz semi-sweet chocolate, chopped
8 oz heavy cream
Mix all of the ingredients for the crust until combined. Using your fingertips, put into mini muffin tin, and push the dough in the bottom and up the sides. Bake at 350 degrees for about 8-10 minutes, or until lightly browned.
Do this ahead of time!!
Remove the paper from the sweetened condensed milk and put in a pot of water, making sure that water covers the can at all times....boil for 3 hours. Let cool completely.
To make the ganache:
Place chopped chocolate into a clean and dry glass bowl. Set aside. Place the heavy cream into a small saucepan and heat until warm. Do not bring to a boil! Pour the heavy cream onto the chocolate and let sit for a few seconds. With a whisk, start in the middle of the bowl and start mixing, so that the chocolate will start to melt and incorporate with the heavy cream. This may take a minute or so, but you will start to see a very smooth and glossy chocolate ganache form.
To assemble:
Fill the cooled shells with the caramel and then layer with the chocolate ganache.
These look so yummy!! I love the idea of a meal of finger foods.
ReplyDeleteYum! They look like a million bucks! These are my sweetie's favorite!
ReplyDeleteThey look like a million dollars! Oh wait, Gigi already used that. Oh well.
ReplyDeleteI love makiing them for the holidays! Nice!!
ReplyDeleteFor the usb cord: my camera to computer hook up with the cord is out of service too (the actual tidbit of the camera stayed in my hand one day), so I directly download the memory card to my computer. I actually have come to like this method better. Just a thought.
Yum! You know I just googled millionaire shortbread and found the recipe on Tartelette's page. What a coincidence that the next day I see them on your page! They look great. :)
ReplyDeleteI'm glad you got your picture up---they look scrumptious!
ReplyDeleteThese look awesome and I have saved them to try later. I did have a quesiton though. In your post, you mention Knoxville. Is that Knoxville, TN??
ReplyDeletewow, these are certainly very similar to dorie's recipe!
ReplyDelete