chocolate caramel salted tart

i am a self proclaimed food magazine junky. i love them. i subscribe to four different titles and pick others up at the grocery store if their covers draw me in. this week it was saveur. the cover had me at “the ultimate chocolate caramel tart”.
unfortunately for me, i had to make this tart twice because the recipe had so many flaws. the caramel temperature was printed as 365 degrees, which is essentially burnt, and the crust had some silly ratios that were completely useless. this is where your good fortune comes in. i rewrote the recipe and the tart is deliciously sinful. i hope you’ll try it my way and forgo the wasted ingredients and the smell of burnt caramel.

chocolate caramel salted tart
serves 8

for the crust:
1 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 stick unsalted butter, cubed and softened
2 egg yolks
1 teaspoon vanilla

preheat oven to 350 degrees.
in a food processor, pulse together the flour, cocoa powder and salt until blended. add the butter and pulse until the mixture resembles crumbs the size of peas. add the egg yolks and vanilla and pulse just until the dough is well mixed.
transfer dough to a 9″ spring form pan or a fluted tart pan (i did mine in a spring form pan). with your fingers, press dough evenly into the bottom and sides of the pan. refrigerate for 30 minutes. prick the bottom of the tart shell all over with a fork (this is called docking) and bake for 20 minutes. let cool on a rack.

for the caramel:
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
4 tablespoons water
1 stick of butter, cubed
5 tablespoons heavy cream

in a saucepan, whisk together the sugar, corn syrup, salt and water. bring to a boil over medium heat, without stirring, until the liquid turns a light amber. this takes about 10 minutes. (you can use a candy thermometer, but you really don’t need to, just stay close to your pot because caramel happens fast) take the pan off the heat and whisk in the butter and cream until well blended (the mixture will bubble up slightly). pour the caramel into the cooled tart shell and let cool down to room temperature. refrigerate until set, about 3 hours. ( at this stage, you can leave the tart in the refrigerator over night and make the ganache in the morning)

for the ganache:
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped

bring cream to a boil. in a mixing bowl, pour the hot cream over the chopped chocolate. let sit for a couple of minutes until the chocolate is melted. stir with a spatula until smooth. pour the ganache evenly over the tart and refrigerate until set, about 3 hours. sprinkle with sea salt and serve chilled.

this tart is well worth the many steps it takes to make. if you’ve never made caramel before, this dessert is a great excuse to give it a try. new skills can be so tasty!

About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
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3 Responses to chocolate caramel salted tart

  1. Anonymous says:

    This is torture for those (like me) who have been forbidden things like butter by their cruel physicians! Maybe I can lick the screen…Jim

  2. easyrighter says:

    Re-inventing a Saveur pastry recipe????You are SUCH a maverick :)and freakin’ incredible!

  3. Gladys says:

    oh…my….goodness.The likely fate of this dessert in my home:Our intrepid heroine, Gladys, having made this dessert from the directions given above and cleaned up the kitchen as well, removes the tart from the fridge, where it has been set to cool.Gladys gets out one small dessert plate, one sharp knife. Cuts one tiny, dainty slice of tart and places it neatly on the plate with one silver dessert fork beside it.Gladys then sets the dessert plate off to the side, then face-plants into the rest of the tart, making loud "om nom nom!" noises and frightening her cats woefully.(I am totally going to make this recipe.)

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