 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Chocolate Caramel Tart Ingredients:
for the chocolate tart crust |
1 stick of unsalted butter brought to room temp. |
1/2 cup and 1 tablespoon of powdered sugar |
1 yolk from a large egg |
1 teaspoon of good-quality vanilla extract |
1 and 1/4 cup of flour |
1/4 cup of dutch-process cocoa powder (unsweetened) |
for the caramel |
1/2 cup of water |
2 cups of white sugar |
1/4 cup of light corn syrup, with real vanilla extract |
1/2 cup of heavy cream |
1 stick of unsalted butter |
2 tablespoons of crème fraîche |
for the ganache |
1/2 cup of heavy cream |
3 and a half ounces of bittersweet chocolate, chopped into fine slivers/chunks (i used the big trader joe's block) |
Directions:
1. 1. The day before your event, make the caramel: Pour the water into a medium sized pot and add in the sugar and corn syrup.
2. 2. Place a candy thermometer into the mixture and bring it to medium-high heat, swirling it around until the temperature reads about 365 degrees, or is a deep amber color.
3. 3. Take the pot off the heat. Stand back a little. Pour in the heavy cream (it will bubble a lot). Next, add in the butter and crème fraîche. Stir until all of the ingredients are combined and the mixture is smooth and creamy. Pour it into a heatproof container and refrigerate.
4. 4. Now, make the tart dough: Using a hand or stand mixer, cream together the butter and powdered sugar until creamy and combined.
5. 5. Add in egg yolk and vanilla extract, beating until incorporated.
6. 6. Sift in the flour and cocoa powder, beating until the ingredients are just combined (keep it mind, it will be very thick, so if you're using a hand mixer, you might have to take a break and mix by hand a little). There should be no lumps or butter chunks.
7. 7. Form the dough into a ball and then flatten down into a disk. Wrap in plastic wrap and refrigerate.
8. 8. Morning of the event: take the caramel and the dough out of the fridge in the morning, and bring to room temperature.
9. 9. Preheat your oven to 350 degrees F.
10. 10. Roll out the crust dough on a lightly floured surface and transfer it into your tart pan it'll fall apart into pieces. You can meld it together and mold it into the crevices with your fingers.
11. 11. Refrigerate for about 15 minutes Prick the shell with a fork all over the base and bake for about 20 minutes Take it out of the oven and let cool.
12. 12. Pour in the caramel filling and refrigerate until it's set-about 4-5 hours.
13. 13. About 5 hours before your event, make the ganache: In a small pot, bring the cream to a boil. Pour over the chopped chocolate and let it sit for a minute. Stir the mixture with a rubber spatula until it's smooth.
14. 14. Pour the ganache over the tart and refrigerate until it's set-about 4-5 hours. Sprinkle with sea salt and serve.
15. Cooks note: alternatively, you cook prepare and cook the tart crust, prepare the caramel and pour it into the shell and then follow the steps for refrigeration, ganache-making and setting.
|
|