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Chocolate Caramel Tart

by ammr (follow)
Dessert (1064)      Chocolate (529)      Caramel (60)     
A decadent chocolate ganache tart is enough to melt someone's heart, but this recipe takes it on to another level. The melting caramel sauce beneath the chocolate layer really adds to its goodness.



Preparation Time: 90 minutes, includes leaving to set
Cooking Time: 30 minutes
Makes: 6-8 servings

Ingredients
Pastry
150g plain flour, plus extra for dusting
75g cold butter, diced
25g caster sugar
1 large egg, beaten

Caramel Sauce
125g white sugar
100ml double cream
10g butter
pinch of sea salt

Chocolate Ganache
200ml double cream
200g dark chocolate, finely chopped
25g butter
2 tbsp sugar
pinch of sea salt

Method
Make pastry. Rub butter into flour using using your fingertips until you get a coarse breadcrumb texture. Mix in sugar, and then gradually add the beaten egg, just enough for the mix to come together into a ball. You will only need about half of the egg.



Once you have a dough ball, flatten into a disc, wrap with cling film and let it rest in the fridge for 30 minutes.

Preheat oven to 180C. Dust your work surface lightly with flour, and roll out the pastry until it is bigger than your tart tin.

Transfer the pastry into the tin, fold any hanging edges in and press it into the sides.

Prick the base of the pastry with a fork. Then, line with baking paper, and fill with coins (or baking beans or rice). Blind bake for 15 minutes or until the pastry is slightly golden, remove the weight and baking paper, and place the pastry back into the oven to cook for another 5-6 minutes. Afterwards, allow to cool on a wire rack.



Meanwhile, make caramel sauce. Place sugar in a pan and let it melt down on medium heat. Swirl your pan once in a while, but never stir your caramel.



Once all the sugar has melted and turned into amber colour, pour in cream and add butter, and stir. It will sizzle (possibly wildly), but keep stirring until it settles and everything comes together into a nice silky caramel sauce. Allow to cool.



Pour your cooled caramel sauce into the pastry case and put into the fridge to let the caramel form a skin.



Prepare chocolate ganache. Place a bowl over a pot of simmering water. Add cream, chocolate and butter, and allow the chocolate and butter to melt. Stir occasionally. Add a pinch of salt and mix everything together until smooth.



Pour chocolate ganache on top of caramel layer, and allow to set for at least one hour before serving.





Categories
#Chocolate
#Dessert
#Caramel
I like this Recipe - 4
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