Chocolate Salted Caramel Tart
Archana's Kitchen recipe - French
- Prep time
- 1 hr
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups All Purpose Flour (Maida)
- 3/4 cup Sugar fine
- 150 grams Butter (Salted) chilled and cut into cubes (about 3/4 cup)
- 1 Whole Egg
- 1 tablespoon Water ice cold
- 1-1/2 cups Sugar
- 1/2 cup Water
- 4 tablespoons Butter (Salted)
- 1 cup Heavy whipping cream
- 1 cup Heavy whipping cream
- 225 grams Dark chocolate chopped
- Sea salt pinch of coarse sea salt crystals to garnish (optional)
Instructions
- 1
To begin making the Chocolate salted Caramel Tart first, make the tart base.
- 2
Whisk the flour and sugar in a mixing bowl or a food processor.
- 3
Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs.
- 4
Whisk and add the egg. Stir in the water and mix till it forms coarse dough
- 5
Working quickly bring together to form a ball.
- 6
Wrap in a cling film and refrigerate for at least 1 hour. Preheat the oven to 190 deg C.
- 7
Grease 2 -7 inch tart pans. Cut the dough into 2 parts.
- 8
Roll out one dough ball on a lightly floured working surface .
- 9
You can roll it out between 2 parchment sheets. Measure the size of the tart pan and roll out the dough accordingly.
- 10
Place the rolled out dough into the tart pan and press .
- 11
Prick with fork all over the base and place it in the refrigerator for 15 minutes.
- 12
Repeat with the other dough ball and other pan.
- 13
Place 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 .
- 14
Take out the beans and paper and return to the oven to dry out the base.
- 15
Bake for 4-5 minutes more or till the edges turn golden.
- 16
Cool as it is on a wire rack. After 15 minutes take out the pastry from the pan.
- 17
The next step is to make the caramel syrup. Add the sugar and water in a heavy saucepan.
- 18
Cook on low flame till the sugar dissolves. Increase the heat to medium and let the mixture boil. Do not stir.
- 19
Once the mixture turns a dark caramel colour take it off the heat.
- 20
Working quickly add the butter and the cream. The mixture will bubble vigorously.
- 21
Return it to heat and cook for 1-2 minutes more. Cool and keep aside till needed
- 22
To make the Ganache, place the chopped chocolate in a heat rpoog bowl.
- 23
Warm the cream till you can see bubble appear on the edge. Pour the cream over the chocolate. Wait for a minute and mix.
- 24
Mix till all the chocolate mixes with the cream. Keep aside till required.
- 25
To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells.
- 26
Refrigerate for 2-3 hours. Pour the ganache over the caramel and refrigerate for another hour. Sprinkle some sea salt over the tart and serve.