Salted Chocolate Caramel Tart

Name: Salted Chocolate Caramel Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters 1/4 ounces (about confectioners sugar; 118 milliliters ounces (about light corn syrup; 2 Tbsps creme fraiche; 113 grams dark chocolate, chopped into small pieces; 59 milliliters ounces (about unsweetened Dutch-processed cocoa powder; 1 large egg yolk; 315 milliliters ounces (about all-purpose flour; 414 milliliters 13 ounces (about granulated sugar; 118 milliliters ounces (about heavy cream; 1 pinch Pinch of salt; 1 pinch Pinch of sea salt, for the top; 113 grams (1 stick) unsalted butter; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Salted Chocolate Caramel Tart a try. This recipe serves 8. Watching your figure? This vegetarian recipe has 603 calories, 5g of protein, and 25g of fat per serving. If you have egg yolk, dutch-processed cocoa powder, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

To prepare the tart shell: In the bowl of a stand mixer fitted with a paddle attachment, cream butter and confectioners' sugar together until combined, about 1 minute.

Ingredients you will need

Powdered Sugar

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add the yolk, and vanilla and beat until light and fluffy, 3 to 4 minutes. Sift in the flour, cocoa, and salt.

Ingredients you will need

Vanilla

Cocoa Powder

All Purpose Flour

Salt

Egg Yolk

Mix on low speed, just until the dough comes together. For any dry spots, mix by hand to even them out. Shape the dough into a disk and wrap in plastic. Chill in the refrigerator for at least 1 hour and up to three days.

Ingredients you will need

Dough

Wrap

Adjust oven rack to middle position and preheat the oven to 350°F. On a lightly floured surface, roll out the disk of chilled dough until it's just shy of 1/4-inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

Roll the dough around the rolling pin, and carefully transfer to the tart pan. Press the dough into the pan, patching any holes with excess dough. Chill the shell for at least 1/2 hour.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Trim the edges of the tart so they are flat and uniform. Line the tart shell with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for 20 minutes, rotating halfway through.

Equipment you will use

Oven

Remove the weights and liner, bake for an additional five minutes. Allow the shell to cool completely.

Equipment you will use

Oven

Place 4 ounces (1/2 cup) of water in the bottom of a large saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the sugar and corn syrup and cook the mixture over medium-high heat. Wash down the sides of the pot using a pastry brush dipped in cool water. The mixture will begin to turn amber and smoke a bit, at which point, you should swirl the contents to even out the mixture. After about 10 minutes, you will have a dark amber caramel.

Ingredients you will need

Corn Syrup

Caramel

Sugar

Water

Equipment you will use

Pastry Brush

Pot

Remove it from the heat, add the butter, cream, creme fraiche, and salt (be careful as you do, the caramel mixture will sputter), and whisk until the caramel is smooth.

Ingredients you will need

Creme Fraiche

Caramel

Butter

Cream

Salt

Equipment you will use

Whisk

Pour the caramel out into the cooled shell.

Ingredients you will need

Caramel

Let the tart sit for 1 hour, until the caramel is cool.

Ingredients you will need

Caramel

To make the chocolate glaze: Bring the cream to a boil and place the chopped chocolate in a large bowl.

Ingredients you will need

Chocolate Glaze

Chocolate

Cream

Equipment you will use

Bowl

Pour the cream over the chocolate and allow it to sit for a few minutes to melt the chocolate. Stir the ganache with a rubber spatula until it is smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Spatula

Pour it over the top of the caramel tart, tilt the tart around to distribute it evenly. Allow the chocolate to set at room temperature for at least 2 hours before serving (for a tart with runny caramel) or in the fridge for at least an hour (for firm, chewy caramel).

Ingredients you will need

Chocolate

Caramel

Sprinkle with sea salt just before serving.

Ingredients you will need

Sea Salt