Chocolate & Salted Caramel Tart

Updated: Nov 16, 2019



Chocolate Sable


200g All Pupose Flour

50g Cocoa Powder

200g Butter

100g Sugar

2 Egg Yolks

5g Salt


1. Cream butter, salt and sugar, add one egg yolk at a time until well mixed.


2. Sift cocoa powder and flour together, add 1/3 to the butter and sugar, then the rest of the dry ingridients 1/3 at a time.


3. Allow the dough to rest before rolling out.


4. Roll out dough to 3 mm thick, gently place into tart ring weighted down with baking beans and blind bake 10-15 minutes. I left the video below for a reference on the blind baking process :)






Chocolate Ganache


100g Milk

100g Cream

2g salt

1 Egg

150g Milk Chocolate

150g 53% Dark Chocolate


1. Heat milk and cream. Pour a little at a time into the egg to temper it. Pour everything back into the pot and cook out the egg and cream to 84 Celcius.


2. Pour the hot cream/egg over the chocolate and whisk together.





Salted Caramel


250g Sugar

270g Cream

50g Butter

Salt


1. Make a dry caramel with the sugar - take it to a dark amber colour - do not stir!


2. Boil Cream and butter, whisk 1/3 into the caramel, then add the rest.


3. Cool completely before putting it into the tart shell.




Assembly -


1. Spread the cooled caramel on the bottom of the tart shell, about 1 cm thick.


2. Pour the chocolate ganache on top of the caramel and put the tart into the fridge


3. Sprinkle a little bit of maldon salt or flaked sea salt on top of the tart and dust with cocoa powder.


4. Garnish as you please :)


68 views2 comments

©2019 by Milk & Honey. Banff, AB. This Site uses affiliate links.