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Chocolate Caramel Tart Recipe

   
 

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     Chocolate Caramel Tart

Category   Desserts - Breads
Sub Category   None

Ingredients
dough- 1/2 cup unsalted butter (1 stick), softened
dough- 1/2 cup - 1 tablespoon confectioners' sugar
dough- 1 large egg yolk
dough- 3/4 teaspoon vanilla extract
dough- 1 1/4 cups all-purpose flour
dough- 1/4 cup unsweetened Dutch-processed cocoa powder
filling- 2 cups sugar
filling- 1/4 cup light corn syrup
filling- 1/2 cup (1 stick) unsalted butter
 
filling- 1/2 cup heavy cream
filling- 2 tablespoons creme fraiche
glaze- 1/2 cup heavy cream
glaze- 3 1/2 ounce extra-bittersweet chocolate, chopped
Pinch of fine sea salt (such as fleur de sel)

Instructions
Make Dough. Sift flour and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in flour and cocoa and beat on low speed until until just combined. Scrape the dough onto a sheet of plastic wrap and form into a disk. Wrap and chill until firm, about 1 hour or up to 3 days.
On a lightly floured surface, roll out dough to 3/16 inch thick. Put in tart pan(s). Prick all over with a fork. Chill the tart shell(s) for 20 minutes. Preheat oven to 325 degrees. Line tart shells with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
Make Filling. Place 1/2 cup water in a large saucepan. Add the sugar and corn syrup. Cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully wisk in the butter, cream and creme fraiche (the mixture will hiss and bubble up, so stand back), whisk until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel amount the tart(s) while the caramel is still warm (or reheat the caramel in the microwave or over low heat until it is pourable). Let sit until the caramel is set, at least 45 minutes.
Make Glaze. In a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Wisk until smooth. Pour some of the glaze over each of the tart(s). Let the glaze set for at least 2 hours before serving.
Serving Suggestions
Serve with salt on the side. Encourage people to try a bite without the salt and then with the salt.


Originally Submitted
12/30/2011





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