cake

Salted caramel chocolate tart

By Ivana Jelínková
26.2.2017
0 Comments

Today, I´d like to add a recipe to salted caramel category. This tart is made of cocoa kneaded dough, a layer of salted caramel and a layer of chocolate ganache. Sweet chocolate makes a great combination with salted caramel, so tart is not too sweet, but the taste is perfectly balanced. Of course you can, but do not have to, use salt, it is up to you. One way or another, you will get a very tasty and basically simple dessert. The longest was to wait until it becomes firm 🙂

Tart full of salted caramel and chocolate ganache

Ingredients

Dough:
250 g all-purpose flour
125 g butter
75 g icing sugar
1 egg
30 g cocoa
A pinch of salt
30 ml cold water
Caramel:
300 g granulated sugar
110 g butter cut into cubes
180 ml whipping cream
1 1/4 tsp salt
Ganache:
300 g dark chocolate
300 ml whipping cream
2 tsp vanilla extract
90 g butter

Instructions

Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
Bake about 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
Salted Caramel:
Heat sugar on medium heat when stirring constantly. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself. When the butter is completely melted, add the whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam. Cook and stir constantly on medium or high heat until it begins to bubble, then switch off immediately. Then add salt.
Pour caramel in the cooled dough.
Put it in the refrigerator for at least 4 hours.
Ganache:
Melt chocolate in water bath. Incorporate whipping cream, vanilla extract and then butter into melted chocolate.
Pour ganache on salted caramel.
Put it again in the refrigerator for at least 4 hours.
It can be topped with salt before serving.