Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 6 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, cocoa powder, and salt. Add cubed butter and mix until the mixture resembles coarse sand.
2. Add egg yolk and ice water and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F. Roll out the dough on a lightly floured surface and line the tart pan with it. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, until the crust is dry and crisp. Let it cool completely.
5. In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to high and cook, without stirring, until the mixture turns amber in color and reaches 350°F on a candy thermometer.
6. Remove the pan from the heat and carefully add the heavy cream, butter, and salt. Stir until the mixture is smooth. Let it cool for a few minutes.
7. Pour the caramel filling into the cooled crust and spread it evenly. Refrigerate for at least 30 minutes.
8. In a heatproof bowl, melt the chocolate in the microwave or over a double boiler. Stir in the heavy cream until the mixture is smooth.
9. Pour the chocolate ganache over the caramel filling and spread it evenly. Refrigerate for at least 1 hour, until the chocolate is set.
10. Serve the chocolate tart chilled, garnished with whipped cream and chocolate shavings.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 485
Fat: 29g
Saturated Fat: 18g
Cholesterol: 98mg
Sodium: 228mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 38g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but reduce the salt in the recipe accordingly.
- Milk or half-and-half can be used instead of heavy cream in the caramel filling and chocolate ganache.
- Milk chocolate or dark chocolate can be used instead of semisweet chocolate.
Variations:
- Add chopped nuts, such as pecans or almonds, to the caramel filling.
- Add a pinch of cinnamon or chili powder to the chocolate ganache for a spicy twist.
- Top the chocolate tart with fresh berries or sliced bananas.
Tips and tricks:
- Make sure the butter and water for the caramel filling are at room temperature before adding them to the hot sugar syrup.
- Use a candy thermometer to ensure the caramel reaches the right temperature and consistency.
- To make the chocolate ganache smoother, add a tablespoon of corn syrup or honey to the mixture.
- To make the crust flakier, freeze the dough for 10-15 minutes before baking it.
Storage instructions:
The chocolate tart can be stored in the refrigerator, covered, for up to 3 days.
Reheating instructions:
The chocolate tart should be served chilled, but you can let it sit at room temperature for 10-15 minutes before serving to soften the chocolate ganache.
Presentation ideas:
Serve the chocolate tart on a cake stand or platter, garnished with whipped cream and chocolate shavings. You can also dust the top with cocoa powder or powdered sugar.
Garnishes:
Whipped cream, chocolate shavings, fresh berries, sliced bananas, chopped nuts.
Pairings:
Coffee, tea, red wine.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the caramel filling is too runny, cook it for a few more minutes until it thickens.
- If the chocolate ganache is too thick, add a tablespoon of heavy cream and stir until it reaches the desired consistency.
- If the crust is too hard, reduce the baking time or temperature.
Food safety advice:
- Use a clean candy thermometer to avoid contamination.
- Let the chocolate tart cool completely before slicing it.
- Store the chocolate tart in the refrigerator to prevent bacterial growth.
Food history:
Chocolate tarts have been enjoyed in Europe since the 17th century, when chocolate was first introduced from the Americas. Caramel, on the other hand, was invented in the 19th century by French confectioners.
Flavor profiles:
The chocolate tart with caramel filling is rich, sweet, and indulgent, with a buttery crust, a creamy caramel layer, and a smooth chocolate ganache.
Serving suggestions:
Serve the chocolate tart as a dessert for a special occasion or a dinner party. It's also a great gift for chocolate lovers.
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Taste: Rich, Sweet, Chocolatey, Caramelized, Creamy