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Kitchen

Recipe for a delicious chocolate tart with salted caramel

Recipe for a delicious chocolate tart with salted caramel
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This dessert is PERFECT !

INGREDIENTS

For the sweet pastry

1 1/4 cups flour

1/4 cup ground almonds

1/4 cup cocoa powder, unsweetened

1/4 cup sugar

1/4 tsp. salt

1/2 cup cold unsalted butter, cut into small cubes

1 tsp. vanilla extract

1 egg

1-2 tablespoons ice water

For caramel

1 1/2 cups sugar

1/2 cup water

1/2 cup heavy cream (35%)

5 tbsp. unsalted butter

1 tsp. salt

For the chocolate ganache

1/2 cup heavy cream (35%)

120g of bittersweet chocolate, chopped

To garnish: sea salt crystals

DIRECTIONS

For the sweet pastry

  • In large bowl, combine flour with ground almonds, cocoa powder, sugar and salt.
  • Stir in the butter, using a fork or pastry processor, until crumbs are formed.
  • Add the egg and vanilla extract and mix.
  • Add water.
  • Wrap with plastic and refrigerate at least 1 hour or overnight.
  • On a floured surface, 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 in a 9-inch greased tart pan. Cut the edges and refrigerate 30 minutes before bakking.
  • Prick the dough with a fork and place a parchment paper on it. Fill with dry beans, rice or pie weights.
  • Bake in oven preheated to 350 ° F for 15 minutes.
  • Remove weights and parchment paper. Return to the oven for another 10 to 12 minutes. Let cool before removing the dough from the plate.

For caramel

  • Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until the sugar is dissolved.
  • When the sugar has a caramel color, remove the pan from the heat and add the cream. This will make bubbles.
  • Return to the heat and cook for about 1 or 2 minutes, stirring constantly with a wooden spoon until smooth.
  • Remove from heat and add butter and salt. Mix well until smooth.
  • Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

For the chocolate ganache

  • Heat the cream in a small saucepan without boiling it.
  • When the cream just starts to boil at the edges, remove it from heat and pour over the chopped chocolate.
  • Let sit for one minute, then stir until smooth.
  • Pour the chocolate ganache over the caramel. Spread evenly and refrigerate for 2-3 hours before serving.

Sprinkle with sea salt flakes and serve. Believe me, it's so delicious!

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