Salted Chocolate Caramel Tart
Ingredients
CRUST
- 2 cups all-purpose flour
- 2 tbsps granulated sugar
- 1 stick unsalted butter , cold and cut into small pieces
- 2 tbsps heavy cream
- ¼ cup ice water
FILLING
- 1 cup heavy cream
- ½ cup half and half
- 3 tbsps granulated sugar
- 1 tsp vanilla extract
- 2 eggs , large
- 10 oz Green & Black’s Pure Dark Chocolate Salted Caramel , chopped
- Confectioner's sugar , for dusting (optional)
WINE PAIRING
- Minervois
Instructions
- PREHEAT oven to 350°F.
- PREPARE the pastry shell: use a food processor to combine the flour and sugar. Add butter and pulse until you have a coarse sand-like consistency.
- DRIZZLE in heavy cream, while the machine is still running on low. Then drizzle in ice water while the machine is still running.
- REMOVE dough from food processor onto a floured surface. Coat with flour and form a flat round disc. Refrigerate for an hour.
- ROLL out dough on a floured surface, until large enough to cover the bottom of a 9-inch tart pan (with removable bottom).
- PUSH down firmly to the bottom and sides of the pan, using your fingers. Cover the pastry with aluminum foil and add baking beans to keep the pastry in place.
- BAKE for 30 minutes and set aside to cool while preparing filling. Reduce the oven temperature to 325°F.
- USE a double boiler to melt chopped Green & Black’s Pure Dark Chocolate Salted Caramel, cream, and half and half until glossy, for the filling. Remove from heat and add the sugar. Stir to combine.
- BEAT the eggs with a fork in a separate bowl. Add eggs to the chocolate mixture and stir until well combined.
- POUR the chocolate mixture over your prepared pastry.
- BAKE the tart until set but not cracked (15 minutes). Cool and dust with confectioners sugar before serving.
Notes
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 5gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 150mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 850IUCalcium: 60mgIron: 2mg
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