Monday, May 14, 2012

Salted caramel and chocolate tart. Rated A

Divine secrets © Cookaroo
I made this tart twice this weekend. 


It all started with a conversation with myself. You see, when I eat something interesting outside, I obsess about it for days. About how it tastes, about how I can replicate it. Then, I read up all about it, check the recipe on various blogs, see what Dorie Greenspan or David Lebovitz or Rachel Ray have to say about it. I think about the ingredients I am going to use, I do a stock check at home and then finally, finally find a recipe which I feel is adaptable and well, for lack of another word, easier.


So as you can see, this conversation about the Salted caramel tart lasted for a while. Should I make it for an occasion? Should I be a pig, I asked myself? The answer came pat - ofcourse! That was then followed by a debate - a 10 inch tart vs 6 inch. Alone or to share. And then my friends S & N asked us out for dinner on Saturday. 


With the tart weighing heavily on my mind, I asked N what he thought about Salted caramel and chocolate. In bath salts or in a shampoo, he asked me. Ummm, in a pie, I said. Yum, he said. 


That was all I needed. Signal. From God. From anyone. And I got down to making this brilliant tart. This was the first time I was making the chocolate pate sucree and I was so surprised how easy it was. Yes, it needed a bit of chilling (twice actually) but it turned out crisp and quite lovely.


The caramel, which is always the more challenging layer, there's a trick to it - you've got to be patient and smart. And unfraid. Once you can control these emotions, and even if you don't a candy thermometer, you're good to go. 


This is a grown up dessert and because of our weather conditions, tastes best straight out of the refrigerator. 

Flecks of joy © Cookaroo
Salted caramel and chocolate tart
Makes two 6-inch tarts or one 10-inch tart




Ingredients



For The Chocolate Tart Dough
8 tablespoons / 113 grams of butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-process cocoa powder


For The Caramel Filling
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1 pinch of coarse salt

For The Chocolate Ganache Glaze
1/2 cup heavy cream
300 gms bittersweet chocolate, finely chopped

Extra sea salt for sprinkling

Method

For the tart dough.
  1. Cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth.
  2. Sift flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
  3. Preheat oven to 325 degrees. Between two sheets of lightly floured butter paper (this is important!) paper, roll the tart dough1/4-inch thick and press it into a tart pan.
  4. Trim the excess dough. Chill the tart shells in the refrigerator for 20 minutes
  5. Blind bake the tart for 15 minutes. Remove the beans and bake for additional 5 to 10 minutes. Let it cool.

For the caramel filling
  1. Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes.
  2. Carefully whisk in butter, cream, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.)
  3. Pour the caramel into the tart shells and let stand until the caramel is set, at least 45 minutes in the refrigerator.

For the ganache
  1. Place the chocolate in a heatproof bowl.
  2. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth.
  3. Pour glaze over each of the tarts while still warm. Serve cold from the refrigerator. Sprinkle with sea salt just before serving.

Note: The reason I keep saying serve from the fridge, is because I did it both ways – room temperature and from the fridge. The latter is more set and is easier to cut.

Sticky gooey © Cookaroo

17 comments:

  1. So tempting and awesome!!!wonderful recipe..

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  2. Delish!!! I think that sums all that I have to say about the tart :-)

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  3. Wow, I'll definitely try this:) First time here & happy to follow you.
    Do drop by http://shwetainthekitchen.blogspot.com/

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  4. :) I see you went to chez nini. The tart looks amazing. Bet it tastes great too. x

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    1. Yes! Was there the week they opened. Was that you we saw in the papers the other day at Chez Nini

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    2. Yes, it was - I spend way too much time there and that chocolate tart is one of my favourites. Nice job - your version looks like a dead ringer for the original!

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    3. It's such a super place. And thank you Ammu :)

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    4. Nira will get a real kick out of the fact that she has inspired one of the finest cooks in Delhi to try and replicate one of her dishes :)

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  5. agree about the obsession.. i did it last night when we ate some yummy dinner outside after aeons.. the tart looks very tempting... tempting even to the devil!!

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    1. You're not calling yourself the devil are you? It's such a bad thing no? the obsession? I mean every morsel you put in your mouth, your dissecting the flavours

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  6. this looks insanely good! is corn syrup easily available?

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    1. I used solar golden syrup, gave same results

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