Chocolate Caramel Tart

Blog post

Ingredients for Crust (9" fluted tart shell):

1 1/2 cups all purpose flour
1/4 cup + 1 Tbsp unsweetened cocoa powder
1/4 tsp kosher salt
1 stick + 2 Tbsp unsalted butter, cubed and softened (10 Tbsp total)
1/2 cup plus 2 Tbsp confectioners sugar
2 egg yolk (room temp)
1 tsp vanilla extract

Ingredients for Caramel filling:
1 1/2 cup granulated sugar
3 tbsp light corn syrup
1/4 tsp kosher salt
6 Tbsp unsalted butter
6 Tbsp heavy cream
1 Tbsp sour cream

Ingredients for Ganache:
8 oz. bittersweet chocolate (60% cocoa)
1 cup heavy cream
4 Tbsp unsalted butter

* Note - This tart is to be made over time as the caramel needs to cool fully before topping with the chocolate ganache. Overall cooling time approximately 3-8 hrs before ready to serve. *

Turn oven to 350 degrees while prepping the tart shell.

To make the crust:
1. In a medium bowl combine the flour, cocoa powder, and salt and set aside.
2. Using a stand mixer, combine the butter and sugar until it's pale in color and fluffy, about 3-5 mins. Mix in the egg yolks and vanilla.
3. Mix in the dry ingredients until fully combined.
4. Push the dough into the 9" tart shell and refrigerate for minimum of 30 mins. Prick all over with a fork and bake for 20 minutes. Allow the tart shell to fully cool before moving to the next step.

To make the caramel:
1. Using a 1-qt saucepan, whisk together the sugar, corn syrup, salt, and 6 tbsp of water and bring to a boil. Cook without stirring until the mixture starts to turn an amber color. Keeping a candy thermometer inserted while you cook the mixture it should read as close to 365 degrees as possible without burning (this can happen very quickly) - I average around 355 degrees.
2. Turn off the heat and whisk in the butter, cream, and sour cream (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and allow to cool before placing into the refrigerator. Refrigerate for at least 3-4 hours before moving to the next step.

To make the ganache:
1. Create a double boiler (cookpot filled with water underneath with a heat proof bowl on top) to melt the chocolate. Once the chocolate has almost melted add the cream and butter and stir together until smooth.
2. Pour ganache over top of the caramel and allow to full cool. At this stage you can add shaved chocolate, or allow to fully cool and sprinkle with sea salt.

Recipe adapted from Saveur Magazine, Marlow & Sons restaurant. 


Popular Posts