Chocolate Caramel Tart

Summary
Prep time	1 hr
Cook time	1.5 hrs
Source	Chocolate & Zucchini by Clotilde Dusoulier (pg 192)
Yield / serves	12-16 servings
Rating	Delicious

Ingredients

Crust

• 1/3 c sugar
• 1 c + 2 T all-purpose flour
• 1/4 t fine sea salt
• 7 T chilled unsalted butter, diced, plus a pat to grease the pan
• 1-2 T cold milk

Caramel Filling

• 1/2 c (packed) light brown sugar
• 1 T good quality honey
• 1/2 t fleur de sel or kosher salt
• 1/3 c creme fraiche or heavy cream
• 2 T unsalted butter, diced, plus a pat for greasing the pan

Ganache Filling

• 10 oz good quality bittersweet chocolate, very finely chopped
• 1 c creme fraiche or heavy cream

Preparation

Preheat the oven to 350° F. Bake the crust for 20-25 minutes, until golden. Transfer to a rack to cool.

Add the caramel filling and refrigerate for 40 minutes.

Add the ganache and refrigerate for 1 hour.

Remove the tart from the fridge 15 minutes before serving.

Crust

1. Grease a 10-inch tart or quiche pan with butter.
2. If working with a food processor, combine the sugar, flour, and salt in the processor. Add the butter and process in short pulses, until the mixture resembles coarse meal. Add a tablespoon of milk and process again, in short pulses, until the milk is absorbed. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn't, add a little more milk, teaspoon by teaspoon, and give the dough a few more pulses, until it reaches the desired consistency. Proceed to step 3.

   If working by hand, in a medium bowl, combine the sugar, flour, and salt. Add the butter and tub it into the dry ingredients with the tips of your fingers or a wire pastry blender, until the mixture resembles coarse meal. Add a tablespoon of milk and blend it in, handling the dough as lightly as you can. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn't, add a little more milk, teaspoon by teaspoon, and blend again, still working lightly, until it reaches the desired consistency. Proceed to step 3.

3. Pour the mixture into the prepared tart pan and use the back of a tablespoon to spread it evenly over the bottom. Using the heels of your hands and your fingers, press down on the dough to form a thin layer, covering the surface of the pan and creating a rim all around. Don't worry if the dough feels a little dry--this is normal. Cover with plastic wrap and refrigerate for 30 minutes, or up to a day.

Preparing the Caramel Filling

Make sure you have all the ingredients measured out before you start.

Combine the brown sugar and 1 tablespoon water in a small heavy-bottomed saucepan and melt the sugar slowly over medium-low heat. Swish the pan around from time to time to ensure even melting, but don't stir.

As soon as bubbles form on the surface (avoid overcooking the caramel, which would result in a bitter taste afterward), add the honey and stir to combine.

Add the salt and cream and stir until blended. Remove from heat, add the butter, and stir to combine.

Pour the caramel into the tart shell and tilt the pan slowly in a circular motion to coat the bottom of the shell evenly. Let set in the fridge for 40 minutes.

Preparing the Ganache

Put the chocolate in a medium mixing bowl, preferably stainless steel. Bring the cream to a simmer in a heavy-bottomed saucepan over medium-low heat. Pour half of the cream on the chocolate (cover the saucepan to keep the remaining cream warm), let stand for 20 seconds, and stir gently in the center with a whisk, gradually blending the cream with the chocolate until smooth.

Add half of the remaining cream, and stir again until combined. Repeat with the remaining cream.

Let the chocolate cool slightly, but still smooth and liquid. (If it is too warm it will melt the caramel.)

Remove the tart pan from the fridge, pour the chocolate filling into the shell, and level the surface with a spatula. Return to the fridge to set for an hour.