Chocolate Caramel Tart
By Leslie Blythe Chocolate, Dessert, Tart Baking
October 9, 2018
I made this Chocolate Caramel Tart and to say it's decadent is an understatement! No one could eat more than a sliver. The gooey caramel center really takes it over the top. If you happen to have a sweet tooth, you should try it. I also thought it would be good to chop it up and put it in ice cream, just to add to your caloric intake!
- Prep: 20 mins
- Cook: 30 mins
- Yields: 8 - 10 Servings
Ingredients
Crust
6 tablespoons unsalted butter, softened
Caramel
2 tablespoons cream, at room temperature
1 teaspoon flaked pink salt, or sea salt
Ganache
80g good quality dark chocolate (70% cacao), chopped
EQUIPMENT
You will need a 13-by-4-inch tart pan, a stand electric mixer with a paddle attachment, a pastry brush, a candy thermometer
Directions
1Position the rack in the center of the oven and preheat the oven to 350° F. Lightly spray a 13-by-4-inch tart pan with the cooking spray.
Crust
1In a medium bowl, whisk the flour, cocoa powder, and salt to blend. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in the mixer bowl until pale and fluffy. Reduce the speed to low speed and gradually stir in the flour mixture.
2 Press the mixture into the prepared tart pan to cover the bottom and sides evenly. Using a fork, prick the bottom of the dough all over. Bake for about 20 minutes, or until the pastry is cooked and looks dry and set. Transfer the pan to a rack and cool completely.
Caramel
1In a medium heavy saucepan, stir the sugar and water over medium heat for about 5 minutes, or until the sugar dissolves. Using a moistened pastry brush, brush down the sides of the pan to remove any grains of sugar. Boil without stirring for about 5 minutes, or until the syrup turns a deep golden brown color and registers 400° F on a candy thermometer. Add the golden syrup and then the cream and cook for about 30 seconds, or until the cream is slightly reduced. Remove the saucepan from the heat and whisk in the butter. Strain through a fine sieve. Cool the caramel slightly and mix in the pink salt.
2 Pour the caramel into the cooled tart shell. Refrigerate for about 2 hours, or until set.
Ganache
1In a small heavy saucepan, heat the cream over medium-high heat just until hot. Remove the pan from the heat, add the chocolate, and set aside for 1 minute. Whisk the mixture just until blended. Pour the ganache into the tart shell to evenly cover the caramel layer. Refrigerate for about 2 hours, or until set.
2 Remove the tart from the pan. Slice and serve.
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