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Chocolate Caramel Tart

By Eat More Chocolate Team    

July 22, 2015

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These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good!

  • Prep: 35 mins
  • Cook: 30 mins
  • 35 mins

    30 mins

    1 hr 5 mins

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Directions

Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

Prepare the Caramel: In a medium saucepan over medium heat, 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, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. 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. Spoon ganache evenly over tartlets and refrigerate until set, 3 or 4 hours. Sprinkle top with sea salt, if desired, and serve.

Ingredients

FOR THE CRUST

1 1⁄2 cups flour

1⁄4 cup plus 1 tablespoon dutch-process unsweetened

cocoa powder

1⁄4 teaspoon. kosher salt

10 tablespoons unsalted butter, cubed and softened

1⁄2 cup plus 2 tablespoons. confectioners' sugar

2 egg yolks, room temperature

1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar

3 tablespoons light corn syrup

1⁄4 teaspoon kosher salt

6 tablespoons water

6 tablespoons unsalted butter

6 tablespoons heavy cream

1 tablespoon sour cream

1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream

4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped

Vanilla Fleur de Sel for garnish (optional)

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