Chocolate Caramel Tart
From peetabear 14 years agoIngredients
- FOR THE CRUST: shopping list
- 1 1⁄2 cups flour shopping list
- 1⁄4 cup plus 1 tbsp. dutch-process unsweetened shopping list
- cocoa powder shopping list
- 1⁄4 tsp. kosher salt shopping list
- 10 tbsp. unsalted butter, cubed and softened shopping list
- 1⁄2 cup plus 2 tbsp. confectioners' sugar shopping list
- 2 egg yolks, preferably at room temperature shopping list
- 1⁄2 tsp. vanilla extract shopping list
- FOR THE caramel shopping list
- 1 1⁄2 cups sugar shopping list
- 3 tbsp. light corn syrup shopping list
- 1⁄4 tsp. kosher salt shopping list
- 6 tbsp. unsalted butter shopping list
- 6 tbsp. heavy cream shopping list
- 1 tbsp. crème fraîche shopping list
- FOR THE GANACHE shopping list
- 1⁄2 cup heavy cream shopping list
- 4 oz. bittersweet chocolate, finely chopped shopping list
- Gray sea salt for garnish shopping list
How to make it
- 1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
- 2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.
- 3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- mbeards2 Omaha, NE
- peetabear Mid-hudson Valley, NY
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Reviewed by 1 people-
awsome picture lovely dessert great post thanks
momo_55grandma in Mountianview loved it
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