Salted Caramel Chocolate Tart is a delicious chocolate dessert,a great balance of textures and flavours. There are 3 components in this dessert that can be made on three different days. Each layer is relatively easy and its one quickly.
1⅔cupsmaida/all-purpose flourplus more for surface
178gunsalted butterchilled and cut into pieces
1large egg yolk
3tablespoonmilk/waterchilled
For the Salted Caramel Filling:
1½cupssugar
⅛teaspooncream of tartar
85gunsalted butter chilled cut into pieces
⅓cupfresh cream
1teaspoonsalt
For the Chocolate Ganache
113gchocolatefinely chopped
½cupfresh cream
28gunsalted buttercut into small pieces
A pinch salt
Instructions
Making the Chocolate Crust:
Make the chocolate crust by mixing the flour with cocoa powder, sugar and salt in a bowl. Cover the butter with flour and Rub in the butter in the flour with your fingers. You should not see any big pieces of butter. The mixture should hold together when squeezed.
Make a well in the centre and add the egg yolk and milk. Use a fork and mix the flour until you get a shaggy dough. Knead a few times just to check if there are no dry spots then smoothen it.
Flatten into a thick disc about ¾"-thick. Then wrap it plastic, and chill until firm, about 2 hours.
Once out of the fridge rest the dough for about 5 minutes to soften slightly. Lightly dust flour on the worktop and then roll out to a ⅛" thick disc dust with more flour to prevent sticking.
Use a bench scraper to lift the flattened dough from one end and throw dust of flour on the workspace. Then slide in the removable bottom of the tart pan and the position it roughly in the centre.
fold the edges of the dough towards the centre so that there is no overhang. Place the removable tray back in the pie tray in its proper place. Now unfold the edges of the folded dough so that it gently rests against the sides of the tart pan and the excess dough is hanging over the edges.
Now, dip your hands in flour and Press dough firmly into the bottom of the pan. Press firmly in the groves and sides of the pan. The suggestion was to use a measuring cup. It did not work for me. I used my fingers. Use the rolling pin and shear off the excess dough.
Prick the bottom of the dough all over with a fork and chill in the freezer until very firm, 10–15 minutes. Mine was in the freezer overnight.
Preheat the oven to 180°C/ 350°F. Place the frozen pie on a baking tray and lay a piece of parchment paper. Weigh down by adding pie weights, dried beans or rice on the parchment.
Bake for 12-15 minutes till the edges of the crust is dry. Remove the weights. In case there are any cracks, repair them by patching up with the reserved dough. Then bake till dry and firm for about 20-22 minutes.
Transfer the baked pie crusts to a cooling rack and let it cool fully.
Making the Salted Caramel Filling:
Take a large pan and add the sugar, cream of tartar, water to boil over medium heat. Stir till the sugar dissolves.
Once the sugar dissolves swirl the pan, do not stir now. Cook until mixture turns deep amber and wisps of smoke rise from the surface. You will need about 8–10 minutes.
Keep the pan off the flame and heat and stir in a piece of butter till smooth. Take care as the mixture will splutter. Add the next piece and continue to stir till all the butter is used. stir in cream, then add salt. Transfer caramel to a heatproof glass container. Let cool until warm.
Pour the warm caramel in the into cooled tart shell. Chill until caramel sets. Needs about 1 hour. Your yield is about 1-½ cups.
Making the Chocolate Ganache:
In a heatproof bowl add the cream and chopped chocolate and butter. Place on a double boiler and stir a spatula until the ganache is smooth. Cool it until it thickens a bit. So that you can spread it with a spoon.
Assembling the tart:
In a cooled tart add the warm caramel filling. Chill until caramel is set. You will need 1 hour. Mine stayed in the fridge overnight.
When the caramel is fully set add the ganache and move the ganache to cover the caramel. Transfer the tart to the fridge and let it cool fully.