Honestly the best part about this tart was the caramel, but it was also the part that I was most afraid to mess up. The thing with caramel is that it's quite easy to burn with or without a candy thermometer. Usually a candy thermometer specifically delivers the temperature of the sugar so you know when to stop cooking it. I don't have a candy thermometer at home so the next best way to judge if the caramel is done is to wait until the sugar-water mixture lets on an amber hue. With my lack of white sugar and forced usage of brown sugar, this was a little difficult to accomplish...but it worked out in the best interest of the tart! The brown sugar gave the caramel a molasses-like, rustic taste. The trick? Don't be afraid to let the sugar-water solution boil for a minute and a half (without stirring) and take on a deep, dark brown color.
No candy thermometer needed!
There are quite a few cooling steps involved in this recipe so make sure you give yourself plenty of time to make it. The more each layer is set and firm, the more likely your tart will be to stay in place when you cut and serve it. Patience is key!
Salted Caramel and Chocolate Tart
Special equipment : tart pan with removable bottom serves approximately 8-10 Ingredients: For the crust 1 1/2 cup flour 1/2 cup unsweetened cocoa powder 1/4 tsp salt 10 tbsps butter - softened 1/2 cup + 3 tbsps confectioners sugar (also known as powdered sugar) 2 egg yolks 1 tsp vanilla extract 1/4th cup maple syrup For the caramel 1/2 cup brown sugar 1 cup white granulated sugar 6 tbsp water 3 tbsp agave/maple syrup/corn syrup 6 tbsp butter 7 tbsp heavy cream 1 tsp salt (can add 1/4th tsp more if necessary) For the ganache 1 cup heavy cream 1 1/4 cup dark chocolate (either finely chopped or chocolate chips) For the Garnish sea salt (add right before serving so the salt doesn't dissolve into the tart) | To prepare: Crust
Caramel
Ganache
To serve: Sprinkle sea salt right before serving (serve chilled) Goes great with hot coffee! (warning - caramel tends to ooze!) |