Chocolate Salted Caramel Tart Recipe

Name: Chocolate Salted Caramel Tart Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Cuisine: French
Ingredients: 2 cup All-Purpose Flour (2 cups All Purpose Flour (Maida)); 1 ¾ cup Granulated Sugar (3/4 cup Sugar fine + 1-1/2 cups Sugar — up to 0.5); 150 g Butter (150 grams Butter (Salted) chilled and cut into cubes (about 3/4 cup) + 4 tablespoons Butter (Salted)); 1 piece Egg (1 Whole Egg); 1 tbsp Water (1 tablespoon Water ice cold + 1/2 cup Water); 2 cup Heavy Cream (1 cup Heavy whipping cream + 1 cup Heavy whipping cream); 225 g Dark Chocolate (225 grams Dark chocolate chopped); 0 pieces Sea Salt (Sea salt pinch of coarse sea salt crystals to garnish (optional)) — optional

Chocolate Salted Caramel Tart Recipe - Dessert Recipes (French)

105 minFrench

Servings4

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Steps

1To begin making the Chocolate salted Caramel Tart first, make the tart base.
2Whisk the flour and sugar in a mixing bowl or a food processor.
3Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs.
4Whisk and add the egg. Stir in the water and mix till it forms coarse dough
5Working quickly bring together to form a ball.
6Wrap in a cling film and refrigerate for at least 1 hour. Preheat the oven to 190 deg C.
7Grease 2 -7 inch tart pans. Cut the dough into 2 parts.
8Roll out one dough ball on a lightly floured working surface .
9You can roll it out between 2 parchment sheets. Measure the size of the tart pan and roll out the dough accordingly.
10Place the rolled out dough into the tart pan and press .
11Prick with fork all over the base and place it in the refrigerator for 15 minutes.
12Repeat with the other dough ball and other pan.
13Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans). Bake in the oven for about 10 minutes .
14Take out the beans and paper and return to the oven to dry out the base.
15Bake for 4-5 minutes more or till the edges turn golden.
16Cool as it is on a wire rack. After 15 minutes take out the pastry from the pan.
17The next step is to make the caramel syrup. Add the sugar and water in a heavy saucepan.
18Cook on low flame till the sugar dissolves. Increase the heat to medium and let the mixture boil. Do not stir.
19Once the mixture turns a dark caramel colour take it off the heat.
20Working quickly add the butter and the cream. The mixture will bubble vigorously.
21Return it to heat and cook for 1-2 minutes more. Cool and keep aside till needed
22To make the Ganache, place the chopped chocolate in a heat rpoog bowl.
23Warm the cream till you can see bubble appear on the edge. Pour the cream over the chocolate. Wait for a minute and mix.
24Mix till all the chocolate mixes with the cream. Keep aside till required.
25To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells.
26Refrigerate for 2-3 hours. Pour the ganache over the caramel and refrigerate for another hour. Sprinkle some sea salt over the tart and serve.