Chocolate salted caramel tart

Name: Chocolate salted caramel tart
Uploaded: 2020-02-18T10:31:48Z
Duration: PT220.845S
Channel: Food Inspiration

published on 18 February, 2020 at 11:31

This is one of the most decadent, luscious, chocolatey and delicious pies you will ever make!

INGREDIENTS

Almond Chocolate Sweet Pastry

160g flour

30g ground almonds

30g unsweetened cocoa powder

50g sugar

1/4 tsp salt

110g unsalted butter, cut into small cubes

1 tsp vanilla extract

1 egg

2 tbsp ice water

Caramel

300g sugar

1/2 cup water

120g heavy cream

70g unsalted butter

1 tsp salt

Chocolate Ganache

120g heavy cream

120g bittersweet chocolate, chopped

Garnish

sea salt crystals

METHOD

In a bowl mix flour with ground almonds, cocoa powder, sugar and salt. Incorporate butter to the flour mixture, using a fork until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate it into the dough. Wrap it with plastic and refrigerate for at least 30 minutes. Over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased tart pan.
Remove the edges and refrigerate for 30 minutes before baking. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before removing from the tart pan.
Prepare the caramel. Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth.
Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
Prepare the chocolate ganache. Heat the cream in a small saucepan and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.

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