Salted Caramel Chocolate Ganache Tart with Cookie Crust
Prep Time: 30 minutes Yields: 8-10 servings
Cook Time: 35 minutes
Ingredients:
FOR THE COOKIE CRUST:
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1 ½ cups all-purpose flour
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½ cup cocoa powder
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1/4 tsp salt
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½ cup + 2 Tbsp butter (125 g), at room temperature
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½ cup confectioner’s sugar
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2 egg yolks
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1/2 tsp vanilla extract
FOR THE SALTED CARAMEL:
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1 1/2 cups (300 g) sugar
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1/2 cup water
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1/2 cup (120 g) cream1
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5 tbsp (70 g) unsalted butter2
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1 tsp salt
FOR THE CHOCOLATE GANACHE:
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4 oz (120 g) bittersweet chocolate, chopped3
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1/2 cup (120 g) cream
Coarse sea salt, for garnish
Directions:
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Preheat the oven to 180 degrees C. Grease lightly a 9 inch tart pan.
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For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
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Press the dough out into your prepared tart pan. Prick all over with a fork, and pop into the fridge for 15-30 minutes. Bake for 15 minutes, then cool completely.
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For the caramel, place the sugar and water in a heavy bottomed saucepan over medium-high heat, and cook until sugar dissolves and gets a dark amber color. DO NOT stir.4
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Remove the pan from the heat and add the cream. It will bubble up.
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Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
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Let the caramel cool slightly before pouring over the chilled cookie crust. Refrigerate for about 4-5 hours, or preferably overnight.
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For the chocolate ganache, Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
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Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with coarse sea salt and serve.
Notes:
1. I used Olpers Milk Cream.
2. I used salted butter, both for the crust and the caramel, and hence reduced the salt amount to ½ tsp in the caramel.
3. Milk, semi-sweet chocolate, or a combination can be used too. I used Lindt 90% Cocoa which proved to be a bit too dark.
4. DO NOT STIR when the sugar and water are cooking, otherwise the mix will clump up. Mix only after adding the cream.
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