Salted Chocolate Caramel Tart

choc tart4 300x200 Salted Chocolate Caramel Tart

It’s Tuesday.

It’s not nearly close enough to Friday.

And it’s pouring.

In my desperate attempt to see the clouded bright side, my thoughts, naturally, turned to therapeutic chocolate-delights.

A day of dampened spirits is the perfect excuse for a night of fancy chocolate desserts.

choc tart51 300x275 Salted Chocolate Caramel Tart

And this salted chocolate caramel tart is just what the doctor ordered. Well, the hypothetical, chocolate-condoning, doctor that lies dormant in my mind until chocolate-prescriptions need to be issued…

And let’s be honest: he’s a fairly hard-working chap.

choc tart3 300x200 Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

Adapted from Saveur

Ingredients
FOR THE CRUST:
1-1/2 cups flour
1/4 cup plus 1 Tbsp dutch-process unsweetened
cocoa powder
1/4 tsp. kosher salt
10 Tbsp (1/2 cup + 2 Tbsp) unsalted butter, cubed and softened
1/2 cup + 2 Tbsp confectioners’ sugar
2 egg yolks, preferably at room temperature
1 tsp vanilla extract

FOR THE CARAMEL:
1-1/2 cups sugar
3 Tbsp light corn syrup
1/4 tsp kosher salt
6 Tbsp unsalted butter
6 Tbsp heavy cream
1 Tbsp sour cream

FOR THE GANACHE:
1/2 cup heavy cream
4 oz. semi sweet chocolate chips
Kosher salt for garnish

Directions
1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom (I used individual tart pans instead) and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

choc tart2 300x275 Salted Chocolate Caramel Tart

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 Tbsp water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340° (be patient). Remove pan from heat and whisk in butter, cream, and sour cream (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

choc tart1 300x275 Salted Chocolate Caramel Tart

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with kosher salt, slice, and serve chilled.

choc tart21 300x275 Salted Chocolate Caramel Tart

These babies will grace any poor-weather day with a little ray of sunshine.

  • http://www.thespanishwok.blogspot.com/ Debs @ The Spanish Wok

    Oh yes please.

    Have pinned for another day, thanks.

    • Alison

      They are too delish.

  • Antoine

    I want this cake tmw at thé office!!!

    • Alison

      :D

  • http://pinterest.com/pin/13088655137357570/ Mariam

    Thank you for understanding what a great match salt and chocolate are! <3

    • Alison

      I rarely combine them, but they make a lovely little duo!

  • http://www.flourarrangements.org Suzanne

    I need some of that therapy. Mouth watering over here. Thanks for the great recipe.

    • Alison

      Me too! I hope that you give it a try – delicious.

  • http://dishclips.com LP @dishclips

    Cute and delicious looking. Thanks for sharing!

  • http://huntingfortheverybest.wordpress.com Dina

    sounds delish!

  • mandy

    How long do think the would stay fresh in the fridge? 2 days? Would like to make them for a dessert at the restaurant.

    • Alison

      Yeah, I think that two days would be fine! I wouldn’t leave it too much longer than that, though.

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