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For the Tart Crust, place flour, sugar and salt in bowl of food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla; process until dough begins to form a ball. (If needed, add 1 to 2 tablespoons cold water.) Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate at least 1 hour
Cut each disk into 4 equal pieces. Roll each piece on lightly floured surface into a 6-inch circle, 1/8-inch thick. Press into 4-inch tart pan with removable bottom. Trim excess dough from top. Repeat with remaining pieces of dough to form a total of 8 tart shells. Freeze 30 minutes
Preheat oven to 350°F. Place tart pans on large baking sheet. Bake 20 to 22 minutes or until lightly browned. Cool tart shells in pans on wire rack. Carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on baking sheet. Cover with plastic wrap. Store at room temperature
For the Salted Caramel, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Continue boiling 5 to 6 minutes or until golden brown, swirling pan occasionally for even cooking. Remove from heat. Add cream, 1/3 at a time, whisking until well mixed after each addition. Add sea salt; whisk until dissolved. Divide caramel among tart shells. Let stand 20 minutes or until caramel is firm
For the Chocolate Ganache, bring cream just to boil in medium saucepan on medium heat. Remove from heat. Add Ovaltine; whisk until dissolved. Add chocolate; stir until chocolate is dissolved and mixture is smooth. Spoon ganache over caramel in tart shells. Refrigerate 1 hour or until ganache is firm
For the Chantilly Cream, beat cream and sugar in large bowl with electric mixer on high speed until soft peaks form. Add cinnamon; beat until stiff peaks form
To serve, place a tart on a plate. Sprinkle with additional sea salt, if desired. Top tart a dollop of Chantilly Cream. Sprinkle with additional cinnamon, if desired