Sunday, December 22, 2013

Dark Chocolate Salted Caramel Tart

I love salted caramel anything, and this tart is no exception.
Mine became more of a pie because I did not have a tart pan, but it worked just fine in the end!
yield: 1 tart

for tart
¼C cocoa powder
1½C all-purpose flour
10 tbs butter, chilled and cubed
½C powdered sugar
3 egg yolks
1 tbs ice water
sea salt flakes, for sprinkling

for salted caramel
1C heavy cream
3.5 tbs butter
1½ C sugar
½ C water
1 tsp sea salt flakes

dark chocolate ganache
⅔ C dark chocolate chips
½ C heavy cream

  1. for tart: Place cocoa, flour, butter, and powdered sugar in bowl of a stand mixer, mixing on low speed until mixture resembles bread crumbs.
  2. On low speed, add egg yolk and ice water until the dough comes together.
  3. Turn dough out onto a lightly floured surface.
  4. Bring together to form a ball.
  5. Flatten dough into a disc, wrapping in plastic wrap and refrigerating for 1 hour.
  6. Preheat oven to 350°F.
  7. Roll the pastry out between 2 sheets of parchment paper until about 3mm thick.
  8. Line a lightly greased 9.5" round loose-bottomed tart tin with the pastry.
  9. Trim the edges and prick the base with a fork.
  10. Refrigerate for 30 minutes.
  11. Line pastry with parchment paper, fill with pie weights, and bake for 15 minutes.
  12. Remove paper and weights.
  13. Bake for 10 minutes.
  14. for salted caramel: Place cream and butter in a small saucepan over medium heat, bring to a boil.
  15. Remove from heat and set aside.
  16. Place sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved.
  17. Increase heat to high.
  18. Bring sugar to a boil and cook for 10-12 minutes, without stirring, until mixture is a deep caramel color.
  19. Remove from the heat and working quickly, add salt and cream mixture, whisking to combine.
  20. Return to the heat and cook for another 2 minutes, until thickened slightly.
  21. Pour salted caramel into the tart shell.
  22. Refrigerate for 2-3 hours, or until set.
  23. for dark chocolate ganache: Place chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth.
  24. Remove from heat.
  25. Allow to stand for 10 minutes, until thickened slightly.
  26. Pour chocolate mixture over the caramel.
  27. Sprinkle sea salt flake over chocolate ganache.
  28. Refrigerate for 1-2 hours, until set.
  29. Bring to room temperature to serve.
  30. Enjoy!

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