Friday, 28 June 2013

Salted caramel chocolate tart!

Chocolate... Caramel... Salt in the caramel....

Really, isn't this one of the most beautiful combinations ever?

Salted caramel chocolate tart

recipe adapted from this lovely blog

Cookie Crust:

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

Salted Caramel:
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

Chocolate Ganache:
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.

(chocolate ganache)
* 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.

If you want, you can sprinkle some sea salt on top!

The crust is very good. Crumbly, but not soft or hard. Just the way it should be!

Don't you just love the way the caramel oozes?

The salted caramel is essentially a butterscotch, which I had made before, so no surprises there.



No comments: