SALTED CARAMEL BITTERSWEET CHOCOLATE TART
PREP TIME
30 mins + chill time
COOK TIME
45 mins
TOTAL TIME
1 hour 15 mins + chill time
You won't be able to resist this salted caramel bittersweet chocolate tart! It's so incredibly smooth and rich- and of course, topped with homemade salted caramel!
Author: Natalie
Yield: One 10" tart
INGREDIENTS
Sweet pastry dough:
1¼ c. all-purpose flour
1½ tbsp. granulated sugar
¼ tsp. salt
7 tbsp. butter, cold and cut into ¼" pieces
1 egg yolk
½ tsp. vanilla bean paste (or vanilla extract)
2½ tbsp. ice water
Filling:
¾ c. heavy whipping cream
½ c. whole milk
12 oz. bittersweet chocolate, chopped
1 egg
1 egg yolk
Salted caramel:
1 c. granulated sugar
6 tbsp. salted butter, room temperature
½ c. heavy whipping cream, room temperature
1 tsp. salt (I prefer non-iodized sea salt)
DIRECTIONS
To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
After the dough has chilled, roll it out into a circle approximately ⅛" thick. Place into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, then place a piece of aluminum foil over top and pour in pie weights (see NOTES if you don't have weights). Place in the oven and bake at 325 degrees for 20 minutes or until pale golden brown. Allow to cool while preparing the filling.
To make the filling, in a medium size saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove from the heat and stir in the chocolate until the mixture becomes smooth. In a medium size mixing bowl whisk the eggs together. Slowly pour about ¼ of the mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). This will temper the eggs. Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the tart and place in the oven at 325 for 25-30 minutes or until set.
While the tart is baking, prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool along with the tart for about 15 minutes. Pour the caramel over the tart, taking care not to let it spill over the crust. You may have a few tablespoons left over. Place the tart into the refrigerator to chill for 2 hours. Before serving garnish with flecks of sea salt.
NOTES
-If you don't own pie weights you can use dry beans or rice. I also like to use a slightly smaller cake pan and place it on top of the foil.
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