Chocolate Caramel Tart - A Step By Step Recipe With A Photo

Table of contents:

Chocolate Caramel Tart - A Step By Step Recipe With A Photo
Chocolate Caramel Tart - A Step By Step Recipe With A Photo

Video: Chocolate Caramel Tart - A Step By Step Recipe With A Photo

Video: Chocolate Caramel Tart - A Step By Step Recipe With A Photo
Video: EASY Chocolate Caramel Tart Tutorial by BakeLikeAPro 2024, March
Anonim

Chocolate, caramel and salt - is this combination possible? Why not! Time moves forward and tastes change too. We must try new things, not be afraid to experiment. Let's do it together!

Cooking description:

Write down how to make a chocolate caramel tart. It will combine crumbly chocolate dough, sweet-salty filling and ganache. Pastries with the taste of salted caramel can be safely served with a cup of sweet strong coffee or tea for a festive or family dinner.

Purpose: For children / For an afternoon snack / For dessert / For a banquet table / Birthday / Valentine's Day / Anniversary

Main ingredient: Dairy products / Dough / Shortcrust pastry / Cream

Dish: Baking / Tarts / Sweet

Cuisine geography: French / European

Ingredients:

  • Wheat flour - 225 grams
  • Cocoa - 30 Grams
  • Butter - 220 grams (90 gr - in caramel, 130 gr - in dough)
  • Powdered sugar - 75 Grams
  • White sugar - 65 grams
  • Water - 60 Milliliters
  • Light corn syrup - 180 Milliliters
  • Fat cream - 400 Milliliters (300 ml - in caramel, 100 ml - in ganache)
  • Bitter chocolate - 120 Grams
  • Sea Salt - 1 Pinch
  • Vanilla extract - 2 teaspoons (1.5 teaspoons - into caramel, 0.5 teaspoons - into dough)
  • Salt - 0.75 Teaspoons (0.5 teaspoons - into caramel, 0.25 teaspoons - into dough)
  • Egg - 2 Pieces

Servings: 8

How to make Chocolate Caramel Tart

1. Prepare shortbread dough. In a deep bowl, whisk 100 g of soft butter with powdered sugar, vanilla and eggs. Then add cocoa, flour and salt while whisking. 2. Knead the dough. Then distribute it over the baking dish, forming high sides. Place the baking dish in the freezer for 10 minutes. 3. Then bake the base for 15 minutes in the oven at 180 degrees. 4. While the base is cooling, make a caramel. In a saucepan, bring the syrup, water, salt and sugar to a boil. 5. When the mixture turns brown, add butter, cream and vanilla extract to it. Mix everything. Cook the caramel for a total of 10 minutes. 6. Then pour the caramel into the base. Put it in the refrigerator to freeze for 3 hours. Prepare the ganache 10 minutes before serving. Bring the cream to a boil, add chocolate and cook for literally 1 minute. The ganache is ready.

Recommended: