Dark Chocolate and Salted Caramel Tart
If there’s a combination that works, it’s dark chocolate and caramel. You’ll find them beautifully combined in this chic-looking pie. The sweet shortcrust cocoa pastry is covered with gooey caramel, a generous ganache and a pinch of fleur de sel. The texture is just perfect. Slice it and give in to the call of this […]
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/4 tsp salt
- 6 tbsp (85 g) unsalted butter, softened
- 1/3 cup (45 g) icing sugar
- 1 egg yolk
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) corn syrup
- 1/2 cup (125 ml) 35% cream
- 1/4 cup (55 g) unsalted butter, cubed
- 1/2 tsp fleur de sel
- 5 oz (140 g) 70% dark chocolate, chopped
- 6 tbsp (90 ml) 35% cream
- 3 tbsp unsalted butter
- Fleur de sel
Instructions
- In a bowl, combine the flour, cocoa powder and salt.
- In another bowl, cream the butter and icing sugar with an electric mixer. Add the egg yolk and mix until smooth. With the machine running on low speed, mix in the dry ingredients until the dough comes together. Firmly press the dough along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom and 1-inch (2.5 cm) sides. Prick the dough with a fork. Refrigerate 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Cover the dough with foil and fill with dry beans or ceramic pie weights.
- Bake for 18 minutes. Remove the beans and foil. Continue to bake for 2 minutes to dry out the crust. Let cool for 30 minutes on a wire rack.
If there’s a combination that works, it’s dark chocolate and caramel. You’ll find them beautifully combined in this chic-looking pie. The sweet shortcrust cocoa pastry is covered with gooey caramel, a generous ganache and a pinch of fleur de sel. The texture is just perfect. Slice it and give in to the call of this pie.