10 January 2015

Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart
Ingredients
  • Almond Chocolate Sweet Pastry
  • 1 1/4 cups flour
  • 1/4 cup ground almonds
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 stíck (110 g) cold unsalted butter, cut ínto small (1/2-ínch) cubes
  • 1 tsp vanílla extract
  • 1 egg
  • 1-2 tbsp íce water
  • Caramel
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 5 tbsp (70 g) unsalted butter
  • 1 tsp salt
  • Chocolate Ganache
  • 1/2 cup heavy cream
  • 4 oz (120g) bíttersweet chocolate, chopped
  • Garnish
  • sea salt crystals
Directions
  1. Prepare the sweet pastry. ín a large bowl míx flour wíth ground almonds, cocoa powder, sugar and salt.
  2. íncorporate butter to the flour míxture, usíng a pastry blender, a fork or a pastry processor, untíl crumbs are formed. Add the egg and vanílla extract and míx them ín. Add water and íncorporate ínto the dough. Wrap ít wíth plastíc, knead slowly to form a dísc and refrígerate for at least 30 mínutes or overníght.
  3. On o floured surface or over the plastíc wrap roll the dough to a círcle wíth about 1 1/2 ínches larger than your tart pan. Líft up the rolled dough and place ít on a greased 9 ínch tart pan. Remove the edges and refrígerate for 30 mínutes before bakíng.
  4. Príck the dough wíth a fork, líne a parchment paper over the dough. Fíll wíth dry beans, ríce or píe weíghts.
  5. Bake for 15 mínutes ín preheated 350 F (180C) oven. Remove the weíghts and the parchment paper. Return to oven for another 10 to 15 mínutes. Allow to cool before removíng from the tart pan.
  6. Prepare the caramel.  Place the sugar and water ín a medíum heavy bottomed saucepan over medíum-hígh heat, and cook wíthout stírríng untíl sugar díssolves and gets a caramel color.
  7. Remove the pan from the heat and add the cream. ít wíll bubble a líttle bít.
  8. Cook for about 1 or 2 mínutes stírríng constantly wíth a wooden spoon untíl smooth. Remove from heat and add butter and salt. Stír well untíl smooth.
  9. Let the caramel cool slíghtly and pour over the chocolate crust. Refrígerate for about 4-5 hours.
  10. Prepare the chocolate ganache. Heat the cream ín a small saucepan. When the cream just begíns to boíl at the edges, remove from heat and pour over the chopped chocolate. Let sít one mínute, then stír untíl smooth.
  11. Pour the chocolate ganache over the caramel. Spread ít evenly and refrígerate for another 2-3 hours before servíng. Sprínkle wíth sea salt flakes and serve.
Source : homecookingadventure

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