|Divine secrets © Cookaroo|
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|
Makes two 6-inch tarts or one 10-inch tart
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
For the tart dough.
- Cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth.
- 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.
- 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.
- Trim the excess dough. Chill the tart shells in the refrigerator for 20 minutes
- 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
- 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.
- 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.)
- 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
- Place the chocolate in a heatproof bowl.
- 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.
- 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|