Chocolate Caramel Tart
From Recipes
| 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
Crust
- Grease a 10-inch tart or quiche pan with butter.
- 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.
- 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.
