Chocolate Tart With Salted Caramel Sauce

By DreiFromBK

Ingredients

• For the chocolate filling:
• For the pastry: (this recipe will make 2 tart of 18cm/7 inch width – you can either divide the measures in 2 or simply keep excess pastry in the freezer for up to 3 months)
• 250 g/2 cups plain flour
• 150 g/ 2/3 cups butter (softened at room temperature)
• 30 g/ 1/4 cup sugar
• 60 g icing/ 1/2 cup confectioner’s sugar
• 80 g/ 1/2 cup ground almonds
• 1 egg
• 1 pinch of salt
• 120 ml/ 1/2 cup double cream/ heavy cream
• 60 ml/1/4 cup full cream milk
• 150 g/ 1/3 pound dark chocolate
• 15 g / 1 tbsp salted butter
• 1 egg
• For the mascarpone vanilla bean cream:
• 120 ml/ 1/2 cup cream (for whipping)
• 80 ml/ 1/3 cup mascarpone
• 2 vanilla pods (cut a slit on the entire length and scrape off the beans with the tip of your knife)
• 2 tbsp icing sugar (sifted)
• For the salted caramel sauce:
• 100 g/ 1/2 cup granulated sugar
• 120 ml/ 1/2 cup cream (slightly warmed)
• 50 g/ 3 tbsp salted butter (at room temperature)

Details

Adapted from mimithorisson.com

Preparation

Step 1

For the pastry: (this recipe will make 2 tart of 18cm/7 inch width – you can either divide the measures in 2 or simply keep excess pastry in the freezer for up to 3 months)
1) In a large bowl, mix all the ingredients together until the mixture forms a homogenous dough. Shape into a ball, wrap in cling film and place in the refrigerator for at least 1 hour.
2) On a floured parchment covered surface, roll out the dough to fit your tart pan. Line your tart pan, leave 1/4 inch/ 1 cm overhang. Gently press the edges of pastry against the interior of the tart pan ring and prick the base with a fork. Use a piece of leftover dough to press down the edges (this trick will prevent any over-stretching or finger marks).
3) Cover with cling film and place in the freezer for a least an hour (the longer the better). This is a good trick to prevent shrinking.
4) Cut out a piece of parchment paper and line the bottom of the tart. Place beans/marbles/any oven proof weight and blind bake in a preheated oven 180°C/ 350°F for 10 minutes. Remove weight and parchment paper and bake for a further 3-4 minutes, or until slightly golden. Set aside

For the chocolate filling:
) Switch the oven off and keep the door semi-closed (leave a tiny gap open).
2) Break the chocolate into pieces and place in a bowl. Set aside.
3) In a saucepan, add milk, cream and butter. Bring to a soft boil and immediately pour over the chocolate. Mix well until chocolate has melted completely. In a small bowl, whisk the egg and pour gently and slowly in the chocolate mixture, mix well.
4) Gently pour the mixture into the tart and place in the oven (switched off) for 15 minutes.Close the oven door.
5) Take out from the oven and leave to cool and set for minimum 2-3 hours.

For the mascarpone vanilla bean cream:
Mix all the ingredients (cream, mascarpone, vanilla beans and sugar) together and whisk for 4-5 minutes until stiff.

For the salted caramel sauce:
1) Melt the sugar in a saucepan on a medium heat. Do not stir until it has nearly all melted (it should be golden/amber colored).
2) Take away from the heat, stir with a wooden spoon and gently pour the cream. Stir well, add butter, continue to stir.
3) Return to a low heat for 5-10 seconds , stirring constantly. Leave to cool.
Serve chocolate tart (cooled and left to set for 2-3 hours) with the cream and caramel sauce.