I’m sorry it’s been so long since I’ve written.
I should have given you THIS recipe to abruptly leave you all stranded with for a week because half of that time will be spent making it.
This is one of those recipes that the pictures looked really delicious so I started making it without reading the directions first, so by the time I realized I had to chill it for 4 hours TWICE, I had already gotten too far into it to back out. It’s not hard, just time-consuming.
But trust me when I tell you it is WELL worth the wait.
beat, beat, beat!
add the eggs
add the cocoa mixture
put in the oven… AFTER you’ve pricked it with a fork
make the caramel
watch it CAREFULLY
pour into the shell
heat the whipping cream and let the chocolate sit
after three minutes, mix until it looks like this
top with white chocolate shavings OR salt, your preference
ugh, someone save me!
Ganache Topped Caramel Tart
-adapted from saveur, diner journal and lottie and doof
1 ½ cups flour
5 tablespoons unsweetened dutch-processed cocoa powder
¼ teaspoon kosher salt
10 tablespoons unsalted butter, cubed and softened
10 tablespoons (½ cup, plus 2 tablespoons) confectioners’ sugar
2 egg yolks, at room temperature
½ teaspoon vanilla extract
½ cup water
2 cups granulated sugar
¼ cup light corn syrup
½ cup heavy cream
1 stick unsalted butter, cubed
2 tablespoons condensed milk (or creme fraiche)
½ cup heavy cream
4 ounces chocolate chips
grey sea salt, coarse sea salt or fleur de sel
in bowl, combine flour, cocoa powder and salt.
in separate large bowl using hand mixer, beat butter and sugar 2 minutes, or until mixture is combine, pale and fluffy. add yolks and vanilla extract; mix to combine. stir in dry ingredients, just until combined. place dough in 9" fluted tart pan with removable bottom; press evenly into bottom and up sides of pan. chill in fridge 30 minutes. (i skipped this part, it turned out perfectly) meanwhile, heat oven to 350˚f.
place tart pan on baking sheet; pierce crust all over with fork; bake 20 minutes, or until firm, dry and fully cooked through. transfer to rack; let cool.
in large pot, stir together water, sugar and corn syrup. cook over medium-high heat 10-20 minutes, or until mixture reaches a medium-amber color, swirling occasionally. (you ultimately want a caramel that’s a bit darker and deeper in color, but it does continue to cook after you remove it from the heat.) remove saucepot from heat. carefully drizzle in heavy cream, then the butter, then the condensed milk (the mixture will bubble VIOLENTLY). stir until smooth. pour the caramel into the cooled crust. let sit until cool and firm; transfer to fridge and chill 4 hours, or until very firm.(i chilled mine in the freezer until the chocolate was finished… so like thirty minutes tops?)
place chopped chocolate in small bowl. in small saucepot, bring heavy cream to a boil. pour cream over chocolate; let sit 3 minutes. using spatula, slowly stir mixture, starting in the center, until the cream and chocolate come together. pour ganache over tart; use spatula to spread and smooth. chill tart for several hours.
when ready to serve, remove the sides and bottom of the tart pan (trick: place the tart on top of a large can and gently wiggle off the side). cut tart into wedges; sprinkle with salt (i topped mine with white chocolate pieces). wait 5-10 minutes before serving slices.