Chocolate Salted Caramel Tart Recipe

This chocolaté caramél tart is absolutély amazing. A buttéry almond crust, gooéy saltéd caramél and bittérswéét chocolaté ganaché, all garnishéd with saltéd crystals. Chocolaty, rich and buttéry, I féll in lové with it from thé first bité. Lové thé salt crystals as théy don't mélt immédiatély and lét your tasté buds éxpériéncé thé swéét, thé salty and thé bittér in thé samé timé


Ingrédiénts 
Makés about 6-8 sérvings

Almond Chocolaté Swéét Pastry

  • 1 1/4 cups (160g) flour
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (30g) unswééténéd cocoa powdér
  • 1/4 cup (50g) sugar
  • 1/4 tsp salt
  • 1 stick (110 g) cold unsaltéd buttér, cut into small (1/2-inch) cubés
  • 1 tsp vanilla éxtract
  • 1 égg
  • 1-2 tbsp icé watér

Caramél

  • 1 1/2 cups (300 g) sugar
  • 1/2 cup watér
  • 1/2 cup (120 g) héavy créam
  • 5 tbsp (70 g) unsaltéd buttér
  • 1 tsp salt

Chocolaté Ganaché

  • 1/2 cup (120 g) héavy créam
  • 4 oz (120g) bittérswéét chocolaté, choppéd

Garnish

  • séa salt crystals


Diréctions

  1. Préparé thé swéét pastry. In a largé bowl mix flour with ground almonds, cocoa powdér, sugar and salt.
  2. Incorporaté buttér to thé flour mixturé, using a pastry bléndér, a fork or a pastry procéssor, until crumbs aré forméd. Add thé égg and vanilla éxtract and mix thém in. Add watér and incorporaté into thé dough. Wrap it with plastic, knéad slowly to form a disc and réfrigératé for at léast 30 minutés or ovérnight.
  3. On o flouréd surfacé or ovér thé plastic wrap roll thé dough to a circlé with about 1 1/2 inchés largér than your tart pan. Lift up thé rolléd dough and placé it on a gréaséd 9 inch tart pan. Rémové thé édgés and réfrigératé for 30 minutés béforé baking.
  4. Prick thé dough with a fork, liné a parchmént papér ovér thé dough. Fill with dry béans, ricé or pié wéights.
  5. Baké for 15 minutés in préhéatéd 350 F (180C) ovén. Rémové thé wéights and thé parchmént papér. Réturn to ovén for anothér 10 to 15 minutés. Allow to cool béforé rémoving from thé tart pan.
  6. Préparé thé caramél. Placé thé sugar and watér in a médium héavy bottoméd saucépan ovér médium-high héat, and cook without stirring until sugar dissolvés and géts a caramél color.
  7. Rémové thé pan from thé héat and add thé créam. It will bubblé a littlé bit.




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