Chocolate Salted Caramel Tart Recipe

  • To begin making the Chocolate salted Caramel Tart first, make the tart base.

  • Whisk the flour and sugar in a mixing bowl or a food processor.

  • Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs.

  • Whisk and add the egg. Stir in the water and mix till it forms coarse dough

  • Working quickly bring together to form a ball.

  • Wrap in a cling film and refrigerate for at least 1 hour. Preheat the oven to 190 deg C.

  • Grease 2 -7 inch tart pans. Cut the dough into 2 parts.

  • Roll out one dough ball on a lightly floured working surface .

  • You can roll it out between 2 parchment sheets. Measure the size of the tart pan and roll out the dough accordingly.

  • Place the rolled out dough into the tart pan and press .

  • Prick with fork all over the base and place it in the refrigerator for 15 minutes.

  • Repeat with the other dough ball and other pan.

  • Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans). Bake in the oven for about 10 minutes .

  • Take out the beans and paper and return to the oven to dry out the base.

  • Bake for 4-5 minutes more or till the edges turn golden.

  • Cool as it is on a wire rack. After 15 minutes take out the pastry from the pan.

  • The next step is to make the caramel syrup. Add the sugar and water in a heavy saucepan.

  • Cook on low flame till the sugar dissolves. Increase the heat to medium and let the mixture boil. Do not stir.

  • Once the mixture turns a dark caramel colour take it off the heat.

  • Working quickly add the butter and the cream. The mixture will bubble vigorously.

  • Return it to heat and cook for 1-2 minutes more. Cool and keep aside till needed

  • To make the Ganache, place the chopped chocolate in a heat rpoog bowl.

  • Warm the cream till you can see bubble appear on the edge. Pour the cream over the chocolate. Wait for a minute and mix.

  • Mix till all the chocolate mixes with the cream. Keep aside till required.

  • To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells.

  • Refrigerate for 2-3 hours. Pour the ganache over the caramel and refrigerate for another hour. Sprinkle some sea salt over the tart and serve.

  • Thanks to the Courtesy of :

    https://www.archanaskitchen.com/chocolate-salted-caramel-tart-recipe

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