Bittersweet Chocolate Caramel Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Makes: 12 servings 2. Prep: 40 mins 3. Bake: 350°F 20 mins 4. Chill: 8 hrs 5. Stand: 1 hr 5 mins to 30 mins 6. ingredients 7. cup butter, softened 8. cup sugar 9. cup unsweetened Dutch-process cocoa powder 10. egg yolk 11. teaspoon vanilla 12. teaspoon chocolate extract or flavoring 13. cup all-purpose flour 14. cups sugar 15. cup water 16. cup light-color corn syrup 17. cup whipping cream 18. cup butter, cut up 19. teaspoon vanilla 20. ounces bittersweet chocolate, finely chopped 21. cup whipping cream 22. - 2 23. teaspoons coarse sea salt (optional) 24. directions 25. Preheat oven to 350 degrees F. For crust: In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the 2/3 cup sugar. Beat on medium-high speed about 3 minutes or until light and fluffy. Sprinkle cocoa over top of mixture. Beat on low speed until blended. Add egg yolk, the 1 teaspoon vanilla, and the chocolate extract; mix well. Beat in flour. 26. Pat dough mixture into bottom and up side of a 10-inch tart pan with removable bottom. Generously prick bottom and side with the tines of a fork. Bake for 20 to 25 minutes or until dry and tiny blisters appear on the bottom (crust may puff slightly but will settle as it cools). Cool in pan on a wire rack. 27. For the caramel filling: In a large saucepan, combine the 2 cups sugar, the water, and corn syrup. Do not stir. Cook over medium-high heat, swirling pan often, for 12 to 15 minutes or until syrup is dark amber in color. Remove from heat. Very carefully whisk in the 1/2 cup cream, 1/2 cup butter, and the 1/2 teaspoon vanilla. (The mixture will sputter and pop!) Continue whisking until perfectly smooth. Pour immediately into tart shell. Allow to stand about 1 hour or until caramel is set, but not firm. 28. For the ganache topping: Place chocolate in a medium bowl. In a small saucepan, bring the 3/4 cup cream to boiling. Pour immediately over chocolate (do not stir). Allow to stand for 5 minutes, then whisk until perfectly smooth. Carefully pour warm ganache topping over tart. Cover loosely; chill overnight. 29. Remove side of pan. Let stand at room temperature for 30 minutes. Cut in wedges. If desired, sprinkle wedges with sea salt. Makes 12 servings. |
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