Decadent Chocolate Caramel Tart Recipe

Chocolate Caramel Tart That Skinny Chick Can Bake

WebFeb 25, 2024 · Whisk together flour, cocoa powder, and salt in a medium bowl and set aside. With a handheld mixer, cream the butter and sugar …

1. Make the crust: Heat oven to 350º. Whisk together flour, cocoa powder, and salt in a medium bowl and set aside. With a handheld mixer, cream the butter and sugar until the mixture is pale and fluffy, then mix in yolks and vanilla. Mix in dry ingredients. Press the dough into the bottom and up sides of a 9-inch tart pan with removable bottom. Refrigerate for 30 minutes. Prick the bottom and sides of the tart with a fork and bake for 20 minutes. Cool to room temperature on a rack.
2. Make the caramel: In a large saucepan, whisk together sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer reads 240º and is a medium amber. You may swirl the pan briefly to avoid hot spots (if one area is browning before the rest).
3. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into the cooled tart shell and let cool slightly, then refrigerate until firm, 4–5 hours (may hurry along by popping into the freezer for a short time).
4. Make the ganache: Bring cream to a boil in a large saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for a minute or two, then whisk till smooth. Pour ganache over the cooled tart and refrigerate until set, 4–5 hours. Slice and serve chilled.

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Chocolate Caramel Tart Savor the Best

WebMay 4, 2019 · Preheat the oven to 250°F. In a 1-quart saucepan, set on medium-high heat, bring cream, espresso powder and salt to almost a …

1. Refer to the recipe in the link for the shortbread crust. After it gets baked, set it aside while you prepare the filling.
2. Preheat the oven to 250°F
3. In a 1-quart saucepan, set on medium-high heat, bring cream, espresso powder and salt to almost a boil, stirring to dissolve.
4. Place the chopped chocolate in a medium-size bowl and pour the hot cream mixture over the chocolate. Cover with a lid or plate and allow to sit for 5 minutes. When the chocolate has softened, stir to a smooth consistency with a spatula or spoon. Add butter, one or two pieces at a time and continue to stir until the butter is well incorporated.

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