Chocolate Caramel tart with sea salt- 7/30/10
I really love this tart! Simple ingredients but combining them together and the result is spectacular! The crust is made with pate Sucrée, a basic French pastry dough, filled with a puddle of golden caramel and then a layer of bittersweet chocolate ganache fills out the top of the tart along with a dusting of sea salt! The sea salt is really a brilliant addition!
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Close look at tart! Here you can see the caramel is gooey, soft and delicious!
Preparation work..
For the caramel 1/2 cup heavy cream 1 cup sugar 5 tablespoons of sugar pinch of sea salt |
For the chocolate ganache 6 ounces bittersweet chocolate, cut in small pieces 1 cup heavy cream
Makes (1) 9 inch tart or (6) 3 1/2 inch tartlets. |
Place cream in a small saucepan and bring it to a boil. Set aside while you cook the caramel |
Combine sugar with water in a sauce pan. |
Cook over high heat, stirring until sugar dissolves. |
Bring mixture to boil and cook without stirring for about 4 minutes. Keep Swirling the pan to ensure it cooks evenly. Cook until the sugar turns dark amber. |
Take the mixture off the heat and pour into the sugar slowly. |
The sugar will boil up so don't pour the cream in all at once. Stir until incorporated and smooth |
Heat the cream in a small saucepan and bring it to a boil. Turn off the heat and put the chocolate inside the pan with hot cream. Let it sit for a few minutes. |
Then whisk slowly and gently to combine. |
1/2 batch of Pate Sucree - click on link to see preparation of the dough. Bake a batch of tart shell. Pour the caramel in the tart shell, covering the bottom. |
Let it cool down until it is firm and it is no longer shiny and it is no longer soft. |
Pour the chocolate ganache on top of the caramel.
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Let it set a room temperature for at least 3 hours or up to 12 hours. |
Filed as: Tarts