Description
Chocolate and salted butter caramel tart, with a cocoa shortcrust, a chocolate almond cream, a layer of salted caramel sauce and a chocolate ganache (for a 9 inch 25 cm tart)
Ingredients
Cocoa shortcrust
- 240 g (2 cups) Flour - all-purpose
- 30 g (1/3 cup) Almond meal
- 30 g (1/3 cup) Cocoa powder - unsweetened
- 100 g (3/4 cup) Powdered Sugar
- 1 pinch Salt
- 150 g (2/3 cup) Butter - unsalted and cold
- 1 Egg - room temperature
Chocolate almond cream
- 100 g (1 cup) Almond meal
- 50 g (1/4 cup) Sugar
- 100 g (1/2 cup) Butter - softened
- 1 Egg - room temperature
- 100 g (3,5 oz) Baking chocolate - semi-sweet or bittersweet
Caramel salted butter
- 100 g (1/2 cup) Sugar
- 40 g (1/4 cup) Salted butter
- 75 ml (1/3 cup) Heavy cream - full-fat
- 1 pinch Sea salt
Dark chocolate ganache
- 120 g (4 oz) Baking Chocolate - semi-sweet or bittersweet
- 180 ml (3/4 cup) Heavy cream - full fat
Instructions
Cocoa shortcrust
- In a large container, place the dry ingredients, flour, almond meal, cocoa powder, confectioner's sugar and salt.
- Then add the cold chopped butter and mix with your hands until you get a sandy texture.
- Then add the egg and mix with your hands to gather the dough without kneading until you get a ball of dough.
- Place the dough between 2 sheets of parchment paper and roll out with a rolling pin to a thickness of 3-4 mm then place the rolled out dough in the freezer for 15 minutes.
- Take the dough out of the freezer, shape a 9 inch 25 cm tart ring and prick the bottom with a fork then put it back in the freezer for 1 hour.
- Then bake the tart shell on a baking sheet in a preheated oven at 347°F/175°c for 10 minutes.
Chocolate almond cream (frangipane)
- Start by creaming the butter in a bowl with a wooden spoon, then add the sugar, almond meal, egg and melted chocolate.
- Mix until you obtain a smooth and homogeneous cream.
- Take the tart shell out of the oven and fill the inside with the chocolate almond cream.
- Then return to the oven and continue baking for another 15 minutes.
- Let the tart shell cool completely with the almond cream filling.
Salted caramel sauce
- In a saucepan over medium heat place the powdered sugar and heat until caramelized, it should be completely melted with an amber color.
- Then add the semi-salted butter and a pinch of fleur de sel and mix with a wooden spoon until you obtain a smooth and homogeneous texture.
- Then add the heavy cream in several times and while mixing between each addition.
- Let the caramel cook for another 3-4 minutes to thicken and then let it cool down a little.
- Pour a small layer of salted caramel in the bottom of the tart and place the tart in the refrigerator until the caramel has cooled down completely, about 1 hour.
Dark chocolate ganache
- Place the chopped chocolate and heavy cream in a bowl.
- And melt in a double boiler on a saucepan containing a little water over medium heat until you get a smooth and homogeneous ganache.
- Let the chocolate ganache cool a little before pouring it into the tart on top of the caramel until it completely fills the bottom of the tart.
- Place the chocolate caramel tart in the fridge for at least 2 hours before decorating with chocolate shavings and a little sea salt.
Notes
Storage: Up to 5 days in the fridge and up to 3 months in the freezer.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: cake, Dessert
- Cuisine: French
Nutrition
- Calories: 571
- Sugar: 31
- Sodium: 202
- Fat: 40
- Saturated Fat: 22
- Carbohydrates: 52
- Fiber: 4
- Protein: 7
- Cholesterol: 108