Chocolate Caramel Tart

Chocolate Caramel Tart
Chocolate Caramel Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CRUST:

  • 1 1/2

    cups flour

  • 1/4

    cup plus 1 tbsp. dutch-process unsweetened cocoa powder

  • 1/4

    tsp. kosher salt

  • 10

    tbsp. unsalted butter, cubed and softened

  • 1/2

    cup plus 2 tbsp. confectioners' sugar

  • 2

    egg yolks, preferably at room temperature

  • 1/2

    tsp. vanilla extract

  • FOR THE CARAMEL:

  • 1 1/2

    cups sugar

  • 3

    tbsp. light corn syrup

  • 1/4

    tsp. kosher salt

  • 6

    tbsp. unsalted butter

  • 6

    tbsp. heavy cream

  • 1

    tbsp. crème fraiche

  • FOR THE GANACHE:

  • 1/2

    cup heavy cream

  • 4

    oz. bittersweet chocolate, finely chopped

  • Gray sea salt for garnish

Directions

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.

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