Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart requires about 5 hours from start to finish. One serving contains 603 calories, 5g of protein, and 25g of fat. This recipe serves 8 and costs $1.07 per serving. A mixture of flour, sea salt, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a dessert. 2303 people were impressed by this recipe. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 28%, this dish is not so awesome. Similar recipes include Salted Chocolate Caramel Tart, Chocolate Salted Caramel Tart, and Chocolate-Salted Caramel Tart.

Servings: 8

 

Ingredients:

4 1/4 ounces (about 2/3 cup) confectioners' sugar

4 ounces (about 1/2 cup) light corn syrup

2 tablespoons creme fraiche

4 ounces dark chocolate, chopped into small pieces

2 ounces (about 1/4 cup) unsweetened Dutch-processed cocoa powder

1 large egg yolk

5 ounces (about 1 1/3 cups) all-purpose flour

13 ounces (about 1 3/4 cup) granulated sugar

4 ounces (about 1/2 cup) heavy cream

Pinch of salt

Pinch of sea salt, for the top

4 ounces (1 stick) unsalted butter

1 teaspoon vanilla extract

Equipment:

stand mixer

bowl

oven

rolling pin

tart form

frying pan

aluminum foil

sauce pan

pastry brush

pot

whisk

spatula

Cooking instruction summary:

Procedures 1 To prepare the tart shell: In the bowl of a stand mixer fitted with a paddle attachment, cream butter and confectioners' sugar together until combined, about 1 minute. Add the yolk, and vanilla and beat until light and fluffy, 3 to 4 minutes. Sift in the flour, cocoa, and salt. Mix on low speed, just until the dough comes together. For any dry spots, mix by hand to even them out. Shape the dough into a disk and wrap in plastic. Chill in the refrigerator for at least 1 hour and up to three days. 2 Adjust oven rack to middle position and preheat the oven to 350°F. On a lightly floured surface, roll out the disk of chilled dough until it's just shy of 1/4-inch thick. Roll the dough around the rolling pin, and carefully transfer to the tart pan. Press the dough into the pan, patching any holes with excess dough. Chill the shell for at least 1/2 hour. 3 Trim the edges of the tart so they are flat and uniform. Line the tart shell with foil and fill with pie weights or dried beans. Bake for 20 minutes, rotating halfway through. Remove the weights and liner, bake for an additional five minutes. Allow the shell to cool completely. 4 To make the caramel filling: Place 4 ounces (1/2 cup) of water in the bottom of a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat. Wash down the sides of the pot using a pastry brush dipped in cool water. The mixture will begin to turn amber and smoke a bit, at which point, you should swirl the contents to even out the mixture. After about 10 minutes, you will have a dark amber caramel. Remove it from the heat, add the butter, cream, creme fraiche, and salt (be careful as you do, the caramel mixture will sputter), and whisk until the caramel is smooth. Pour the caramel out into the cooled shell. Let the tart sit for 1 hour, until the caramel is cool. 5 To make the chocolate glaze: Bring the cream to a boil and place the chopped chocolate in a large bowl. Pour the cream over the chocolate and allow it to sit for a few minutes to melt the chocolate. Stir the ganache with a rubber spatula until it is smooth. Pour it over the top of the caramel tart, tilt the tart around to distribute it evenly. Allow the chocolate to set at room temperature for at least 2 hours before serving (for a tart with runny caramel) or in the fridge for at least an hour (for firm, chewy caramel). Sprinkle with sea salt just before serving.

 

Step by step:


1. 1

2. To prepare the tart shell: In the bowl of a stand mixer fitted with a paddle attachment, cream butter and confectioners' sugar together until combined, about 1 minute.

3. Add the yolk, and vanilla and beat until light and fluffy, 3 to 4 minutes. Sift in the flour, cocoa, and salt.

4. Mix on low speed, just until the dough comes together. For any dry spots, mix by hand to even them out. Shape the dough into a disk and wrap in plastic. Chill in the refrigerator for at least 1 hour and up to three days.

5. 2

6. Adjust oven rack to middle position and preheat the oven to 350°F. On a lightly floured surface, roll out the disk of chilled dough until it's just shy of 1/4-inch thick.

7. Roll the dough around the rolling pin, and carefully transfer to the tart pan. Press the dough into the pan, patching any holes with excess dough. Chill the shell for at least 1/2 hour.

8. 3

9. Trim the edges of the tart so they are flat and uniform. Line the tart shell with foil and fill with pie weights or dried beans.

10. Bake for 20 minutes, rotating halfway through.

11. Remove the weights and liner, bake for an additional five minutes. Allow the shell to cool completely.

12. 4


To make the caramel filling

1. Place 4 ounces (1/2 cup) of water in the bottom of a large saucepan.

2. Add the sugar and corn syrup and cook the mixture over medium-high heat. Wash down the sides of the pot using a pastry brush dipped in cool water. The mixture will begin to turn amber and smoke a bit, at which point, you should swirl the contents to even out the mixture. After about 10 minutes, you will have a dark amber caramel.

3. Remove it from the heat, add the butter, cream, creme fraiche, and salt (be careful as you do, the caramel mixture will sputter), and whisk until the caramel is smooth.

4. Pour the caramel out into the cooled shell.

5. Let the tart sit for 1 hour, until the caramel is cool.

6. 5

7. To make the chocolate glaze: Bring the cream to a boil and place the chopped chocolate in a large bowl.

8. Pour the cream over the chocolate and allow it to sit for a few minutes to melt the chocolate. Stir the ganache with a rubber spatula until it is smooth.

9. Pour it over the top of the caramel tart, tilt the tart around to distribute it evenly. Allow the chocolate to set at room temperature for at least 2 hours before serving (for a tart with runny caramel) or in the fridge for at least an hour (for firm, chewy caramel). Sprinkle with sea salt just before serving.


Nutrition Information:

Quickview
602k Calories
4g Protein
24g Total Fat
94g Carbs
2% Health Score
Limit These
Calories
602k
30%

Fat
24g
38%

  Saturated Fat
14g
94%

Carbohydrates
94g
32%

  Sugar
73g
82%

Cholesterol
75mg
25%

Sodium
38mg
2%

Caffeine
17mg
6%

Get Enough Of These
Protein
4g
9%

Manganese
0.53mg
26%

Copper
0.39mg
20%

Iron
3mg
17%

Selenium
10µg
15%

Magnesium
52mg
13%

Vitamin B1
0.19mg
13%

Vitamin A
627IU
13%

Fiber
3g
12%

Phosphorus
110mg
11%

Folate
43µg
11%

Vitamin B2
0.17mg
10%

Vitamin B3
1mg
7%

Zinc
1mg
7%

Potassium
187mg
5%

Vitamin E
0.65mg
4%

Calcium
39mg
4%

Vitamin D
0.44µg
3%

Vitamin B5
0.28mg
3%

Vitamin K
2µg
3%

Vitamin B12
0.14µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Related Videos:

Chocolate Salted Caramel Tart

 

Chocolate Salted Caramel Tart Recipe

 

Chocolate Salted Caramel Tart Recipe

 

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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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