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Chocolate Caramel Tart

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"We swooned over this oozing caramel tart, topped with a solid layer of chocolate ganache and sprinkled with sea salt, at Brooklyn's Marlow & Sons restaurant. On their ever-changing menu, it's one of the few things available every night. One bite and you'll understand why."

List of Ingredients

For the tart shell:
◦ 1 ½ cups flour
◦ ¼ cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
◦ ¼ teaspoon kosher salt
◦ 10 tablespoons unsalted butter, cubed and softened
◦ ½ cup plus 2 tablespoons confectioners' sugar
◦ 2 egg yolks, at room temperature
◦ ½ teaspoon vanilla extract

For the caramel:
◦ 1 ½ cups granulated sugar
◦ 3 tablespoons light corn syrup
◦ ¼ teaspoon kosher salt
◦ 6 tablespoons unsalted butter
◦ 6 tablespoons heavy cream
◦ 1 tablespoon crème fraîche

For the ganache:
◦ ½ cup heavy cream
◦ 4 ounces bittersweet chocolate, finely chopped
◦ Sea salt, for garnish


Recipe

Make the tart shell:
Heat oven to 350° F. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9-inch fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

Make the caramel:
In a 1-quart saucepan, whisk together sugar, corn syrup, salt, and 6 tablespoons water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into syrup reads 340° F. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4 to 5 hours.

Make the ganache:
Bring cream to a boil in a 1-quart saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4 to 5 hours. Sprinkle with sea salt, slice, and serve chilled.

Serves 8