2020-08-13 / test@t

Chocolate tart with salted caramel

Ingredients

large crystals of sea salt
300 g of sugar
125 ml water
125 ml cream, 33% fat
70 g butter
1 tsp salt
160 g flour
30 g ground almonds
30 g cocoa powder
50 g of sugar
1/4 tsp salt
110 g cold butter
1 tsp vanilla extract
1 egg
1-2 tbsp. l. ice water
125 ml cream, 33% fat
120 g dark chocolate

STEP-BY-STEP COOKING RECIPE

Step 1

Sift flour and cocoa into a large bowl, mix with almond flour, sugar and salt.

Step 2

Cut the cold butter into small cubes and add to the flour mixture. Using a fork or knife, quickly grind the butter and flour until crumbs are obtained. Whisk lightly the vanilla egg and 1 tbsp. l. water and add to the dough, stir quickly. If the dough doesn't collect into a ball, add another spoonful of water.

Step 3

Wrap in plastic and refrigerate for at least 30 minutes.

Step 4

Grease a 22 cm tart tin with butter. Roll the dough between two sheets of parchment into a circle 5 cm larger than the diameter of the tin. Transfer to a mold and spread gently. Roll with a rolling pin around the edges and remove any excess. Place the mold in the refrigerator for 30 minutes.

Step 5

Make caramel. In a saucepan, combine sugar and water and place over medium heat. When syrup comes to a boil, reduce heat and cook until light golden brown, 5-7 minutes. Remove the saucepan from heat and gently pour in the cream. Return the saucepan to the heat and cook for 2 more minutes, stirring occasionally. Remove from heat and add salt and butter, stir. Cool it down.

Step 6

Preheat oven to 175 ° C. Remove the tart base from the refrigerator and prick the dough with a fork over the entire surface. Cut out a circle about 30 cm in diameter from parchment and remember it slightly. Place the parchment over the base of the tart and sprinkle the dry beans. Place in oven for 15 minutes, then remove beans and parchment and bake for another 10 minutes. Cool on a wire rack, and then remove the base from the mold.

Step 7

Pour the cooled caramel onto the base and refrigerate for 4 hours.

Step 8

Make chocolate ganache. Cut the chocolate into small pieces and place in a bowl. Pour the cream into a saucepan and place over medium heat, bring to a boil, but do not boil. Pour the cream over the chocolate, after 2 min. stir.

Step 9

Pour the chocolate ganache over the caramel. Smooth the surface with a spatula and refrigerate for 2-3 hours. Sprinkle coarse crystals of salt on the tart before serving.

Preparation time

Cooking time

1h 50m

Servings

Catalog