CHOCOLATE CARAMEL TART
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)
DIRECTIONS:
1. 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.
2. 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.
3. 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, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.
NOTES:
– My mini tartlet pans were 3.5 inches in diameter
– To make a full size 9 inch tart: 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. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
– If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
– Recipe adapted from Saveur
My vindings:
Die kors se deeg is baie bros, so ek het die disk ( base ) van my pannetjie uitgehaal en die deeg eers op hom gerol en die ekstra afgesny en daarna terug gesit. Ek het toe die deeg uitgerol en in strips gesny, hulle geneem en teen die rand van die pannetjie gedruk. Toe die base vol gaatjies gedruk met ‘n vurk en in die yskas gelos vir so ‘n ½ uur. Die kante het glad nie gesak in die oond nie, iets waaroor ek bang was.
Die karamel: Al wat ek hier kan sê is kry al die bestandele bymekaar en as jy ‘n termometer het gebruik dit…..ek gebruik sommer my vleis s’n
Ek het hom stadig laat kook totdat dit 172 grade celsiuis gewys het. Hom van die plaat afgehaal en toe al die ander bestandele bygegooi. My fout was, dit het vir my te loperig gelyk, so ek het hom toe weer gekook vir ‘n rukkie…….moenie. Hy stol goed in die yskan, myne natuurlik bietjie “te goed”
Ek het my ganache 1½ keer aangemaak. Dit het vir my baie min gelyk, en was reg om dit te doen. Sal volgende keer dalk 200g sjokolade gebruik op so 150ml room sodat hy bietjie beter stol. Dit was vir my net ‘n bietjie te loperig. Onthou om die sout op te sit…dit breek daai vreeslikke soetigheid.
PHOTO: Wilanda Räsänen
