Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Almond Chocolate Sweet Pastry

  • cups (160g) flour

  • ¼

    cup (30g) ground almonds

  • ¼

    cup (30g) unsweetened cocoa powder

  • ¼

    cup (50g) sugar

  • ¼

    tsp salt

  • 1

    stick (110 g) cold unsalted butter, cut into small (½-inch) cubes

  • 1

    tsp vanilla extract

  • 1

    egg

  • 1-2

    tbsp ice water

  • Caramel

  • cups (300 g) sugar

  • ½

    cup water

  • ½

    cup (120 g) heavy cream

  • 5

    tbsp (70 g) unsalted butter

  • 1

    tsp salt

  • Chocolate Ganache

  • ½

    cup (120 g) heavy cream

  • 4

    oz (120g) bittersweet chocolate, chopped

  • Garnish

  • sea salt crystals

Directions

Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.


Nutrition

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