4 tablespoons unsalted butter, cut into tablespoons and chilled (filling)
1/2 cup heavy cream, measured and chilled
1 1/2 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
6 oz bittersweet chocolate, chopped (ganache)
8 oz creme fraiche, room temp
2 tablespoons unsalted butter, room temp
2 tablespoons light corn syrup
Flaky salt, for farnish
Instructions
Make the tart shell-
Preheat oven to 300°F. In the bowl of a food processor, pulse
almonds until finely ground; remove and set aside. Add butter,
sugar, and vanilla to food processor and pulse to combine well.
Return ground almonds to food processor along with flour and
salt and pulse briefly until a dough begins to form. Transfer
dough (it will be crumbly) to a 10-inch tart pan with a removable
bottom. Press the crumbs into the bottom and up the sides,
using your knuckles to spread it as evenly as possible. Chill until
firm, at least 30 minutes. Prick dough all over with a fork and
bake until just golden brown, about 45 minutes. Set pan on a
wire rack and let crust cool completely.
Make the caramel-
Place a pastry brush in a cup of water near the stove. In a
medium saucepan, stir together the sugar, water, and corn
syrup. Cook over medium-high heat, swirling gently but not
stirring, and occasionally using the pastry brush to wash down
any sugar crystals from the sides of the pan. Continue to cook
until caramel reaches a dark amber color, swirling frequently as
it darkens, 15 to 20 minutes total. Remove from heat and
carefully add the cream all at once (it will bubble up). Add the
butter, vanilla, and salt, and when the bubbles die down a bit,
whisk caramel until smooth. Pour into tart shell and set aside to
cool for 20 minutes. Then, refrigerate until chilled, at least 1
hour, or up to one day ahead.
Make the ganache-
After the caramel-filled tart has chilled for at least an hour, melt
the chocolate gently in a bowl set atop barely simmering water
in a saucepan. Stir until smooth and set aside to cool slightly.
Stir the crème fraîche into the chocolate, followed by the butter
and corn syrup. Stir to combine well. Spread over the cooled
caramel tart and refrigerate until set, at least 30 minutes (or up
to 3 hours). Let stand at room temperature for 30 minutes before
serving, and garnish with flaky salt, if desired.
Originally Submitted
7/17/2015
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