As many of you liked my dark chocolate-salted caramel tart, I wrote down the rec…

2 min read

As many of you liked my dark chocolate-salted caramel tart, I wrote down the recipe and now I am ready to share it with you. 🤗❤️

Dough
– 200g flour
– 40g cocoa powder
– 140g cold butter (cubes)
– 50g sugar
– 1 egg
– 4 tbs cold water

Salted caramel
– 160g sugar
– 120g heavy cream
– 20g butter
– 1/2 tsp salt flakes

Dark chocolate ganache
300g dark chocolate
200ml heavy cream
20g butter

Prepare and bake the dough:
In a mixer, combine flour and cocoa then add the cubed butter. Pulse several times until you obtain a crumble texture. Add the sugar, the egg and the water and mix until combined. Do not overwork it. Put the dough in the fridge for at least 30 minutes. Bake it for 15 minutes at 180 grades C with something heavy on it (rice, beans, baking stones) and another 10 minutes without. Let it cool for several minutes before you add the filling.

Prepare the salted caramel filling:
Heat the sugar in a pan at medium heat until melted and brown-copper color. Do not stir in it at this stage. When it’s melted, pour in the heavy cream, the butter and the salt flakes. Stir to combine, then put it in a bowl and let it cool for about 10-15 minutes.

Prepare the ganache:
Heat heavy cream until it’s almost boiling. Pour it over the chocolate. Whisk to melt the chocolate and combine them well. Add the butter and stir again.

Add the fillings:
Pour in the salted caramel, then keep the tart in the fridge for 1 hour to harden. When the caramel is solid, add the chocolate ganache. Sprinkle some sea salt flakes if you want to enhance the salted-sweet taste.
Let it in the fridge for at least 2 hours before serving. Enjoy!
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