Recipe: Caramel and Sea Salt Chocolate Tart

For a special occasion it would be hard to top the beauty and simplicity of a chocolate tart and this one takes deliciousness to a whole ‘nother level. While it can be difficult to make caramel it’s also delicious. I overbaked my crust by about 3 minutes so it was more cookie consistency but somehow it all got eaten up anyway 🙂

Caramel and Sea Salt Chocolate Tart
Serves 10
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For the Chocolate Tart Dough
  1. 8 tablespoons (1 stick) unsalted butter
  2. 1/2 cup confectioners' sugar
  3. 1 large egg
  4. 3/4 teaspoon pure vanilla extract
  5. 1 1/4 cups all-purpose flour
  6. 1/4 cup cocoa powder
For the Caramel Filling (or you can use Caramel Spread)
  1. 1/2 cup water
  2. 2 cups granulated sugar
  3. 1/4 cup light corn syrup
  4. 8 tablespoons (1 stick) unsalted butter
  5. 1/2 cup heavy cream
  6. 2 tablespoons creme fraiche
  7. 1 pinch of coarse salt
For the Chocolate Ganache
  1. 1/2 cup heavy cream
  2. 3 1/2 ounces extra-bittersweet chocolate, finely chopped
Instructions
  1. In an electric mixer cream butter and confectioners' sugar until combined
  2. Add egg, vanilla, flour, and cocoa powder, and beat on low speed until just combined.
  3. Chill until firm, at least 1 hour and up to 3 days.
  4. While waiting make the caramel and ganache. Place 1/2 cup water in a large saucepan with sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes.
  5. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.)
  6. Make the ganache in a small saucepan by bringing the cream to a boil and pour the hot cream over the chocolate, then stir with a rubber spatula until smooth.
  7. Roll out the dough and place it in a greased tart pan placing a parchment over the inside and using dry beans or rice to weight down the tart shell. Bake at 325 degrees for 15-20 minutes.
  8. Assemble the tart by pouring in the caramel, letting set for 10-20 minutes and then pour some of the chocolate glaze over the top until a thick layer has formed. Let the glaze set at room temperature for at least 2 hours before serving.
Adapted from Martha Stewart
Adapted from Martha Stewart
Mab Made Food http://www.mabdese.net/bento/

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