A chocolate tart is something I absolutely love. Which is how I stumbled upon this recipe. I initially planned on just a chocolate tart, but I ran out of the ganache I made for it so instead I made a caramel to fill it up. Beware it’s quite a long, but simple process.
If you are someone who is not very confident in the kitchen, I suggest you buy the tart shell since its not very easy to make.
For the tart shell:
- 300g flour
- 200g cold butter cut into cubes
- 100g icing sugar
- 1 egg
- 1tsp vanilla essence
For the chocolate ganache:
- 200g dark chocolate, cut into small pieces
- 200ml fresh cream
For the salted caramel:
- 220g sugar
- 90g salted butter
- 120ml fresh cream
- 1 tsp salt, non-iodized
Start with the tart shell since it needs time to rest and cool.
In a bowl, using whisk mix the flour and icing sugar well.
Drop the cubes of cold butter into the flour mix and using your fingers rub the cold butter cubes into the flour until the mixture resembles bread crumbs.
Make a well in the centre and drop in the egg and vanilla essence.
Lightly knead till the dough comes together.
Put it on a work surface and shape into a ball. Cling wrap and refrigerate for at least two hours.
After two hours, roll out the tart dough till it is 0.5 cm thick. With the help of your rolling-pin transfer it onto your tart ring. Use your thumb to press the dough down and line the tart.
Now cut a circular piece of parchment paper and place it in your tart. Fill the tart with a layer of beans.
Bake at 175C for about 15 minutes or till the pastry has begun to come away from the edges. Take it out of the oven and remove the beans. Continue to bake for another 10 minutes so that the bottom cooks.
While the shells cools, make the ganache since it is the first layer of the tart.
In saucepan, add all of your cream and set on medium to low heat. In a separate heat proof bowl, add your small chunks of chocolate.
Once the cream is bubbling and almost boiling, pour it over your chocolate and using a spatula begin to stir distributing the heat evenly. Keep stirring until all the chocolate has melted evenly and it is a smooth consistency. Allow it to cool.
Once the tart shell and ganache has cooled, pour the ganache into the shell and fill it halfway.
Put the tart in the fridge to set and start on the caramel.
Heat the sugar in a saucepan on medium to high heat. Stir constantly. The sugar will form lumps, which will eventually melt. once the sugar has COMPLETELY melted, add the butter.
Let it bubble for a minute before adding the cream. Again let it boil for a minute and the add the salt.
Once the chocolate has set, reheat the caramel if required and then pour over the chocolate.
Allow the tart to set for several hour before serving.