Really, isn't this one of the most beautiful combinations ever?
Salted caramel chocolate tart
recipe adapted from this lovely blog
7,5 oz all purpose flour
1 oz cocoa powder
1/4 tsp salt
1/2 cup + 2 tbsp butter, room temperature
2,5 oz confectioner's sugar
2 egg yolks
1/2 tsp vanilla extract
2,25 cups sugar
3/4 cup glucose syrup
1 tsp salt
6 tbsp butter, room temperature
1,5 cups evaporated milk
1,5 tsp vanilla extract
4 oz chocolate
1/2 cup evaporated milk
Preheat the oven to 180oC.
* Combine flour, cocoa powder, and salt.
* In another bowl, cream the butter and sugar.
* Add in the egg yolks and vanilla, and mix until combined.
* Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch it between your fingers.
* Press the dough out into a tart pan. Prick all over with a fork, and pop into the freezer for 10 minutes.
* Cover the bottom with cling film, add dry beans and bake for 15 minutes, then cool completely on a wire rack.
* Place the sugar, glucose syrup and salt in a saucepan over medium heat.
* Stir a little, then don't stir for the remainder of the cooking process. The sugar first turns clear, then it starts to bubble and darken.
* Once it looks like caramel, stir in the butter. Be careful, it might sputter.
* Remove it from the heat and add the milk and vanilla. Be careful!
* Pour the caramel into the crust and place in the fridge for about 3 hours, until set.
* Heat the milk and pour it over the chopped chocolate.
* Let it sit for a minute and then stir until smooth.
* Pour the ganache over the caramel and refrigerate for a few hours until set.
The salted caramel is essentially a butterscotch, which I had made before, so no surprises there.