How to Make Chocolate Salted Caramel Tart
This chocolate salted caramel tart is amazing. An almond butter crust, rich savory caramel and lightly bitter chocolate ganache, all garnished with salt crystals. The chocolate is rich, rich and buttery, a perfect treat for any occasion.
Source: Home Cooking Adventure
Ingredient:
Makes about 6-8 servings
Chocolate Almond Cake
1 1/4 cups (160g) flour
1/4 cup (30g) ground almonds
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (50g) sugar
1/4 teaspoon salt
1 stick (110 g) cold unsalted butter, cut into small (1/2 inch) cubes
1 teaspoon vanilla extract
1 egg
1-2 tbsp ice water
Caramel
1 1/2 cups (300 g) sugar
1/2 cup (100g) water
1/2 cup (120 g) heavy cream
5 tablespoons (70 g) unsalted butter
1 teaspoon salt
Chocolate Ganache
1/2 cup (120 g) heavy cream
4 oz (120g) bitter chocolate, chopped
Present
sea salt crystals
Direction
1. Prepare the pastry. In a large bowl, mix flour with ground almonds, cocoa powder, sugar, and salt.
2. Blend the butter into the flour mixture, using a pastry blender, fork, or pastry processor, until crumbs form. Add eggs and vanilla extract and mix them. Add water and mix into the dough. Cover with plastic wrap, knead slowly to form a plate, and refrigerate for at least 30 minutes or overnight.
3. On top of flour or on plastic wrap, roll the dough into a circle about an inch and a half larger than the tart pan. Lift the rolled dough and place on the greased 9 inch thick cake pan. Remove edges and refrigerate 30 minutes before baking.
4. Use a fork to poke the dough, line a piece of parchment paper over the dough. Fill with dry beans, rice or cake weights.
5. Bake for 15 minutes in a preheated 350 F (180C) oven. Discard the heavy fruit and parchment. Return to oven for another 10 to 15 minutes. Let cool before removing from the tart pan.
6. Prepare caramel. Place the sugar and water in a medium heavy-bottomed saucepan, and cook over medium-high heat, without stirring, until the sugar has dissolved and caramelized.
7. Remove pan from heat and add cream. It will bubble a bit.
8. Cook for about 1 or 2 minutes, stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir until smooth.
9. Let the caramel cool slightly and then pour over the chocolate crust. Place in the fridge for about 4-5 hours.
10. Prepare the chocolate ganache. Heat cream in a small saucepan. When the cream starts to boil on the edge, remove from heat and pour chopped chocolate on top. Let stand one minute, then stir until smooth.
11. Pour the chocolate ganache over the caramel. Spread evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt and serve.