Hello everyone!

Today’s temptation is this dark chocolate caramel tart, a delicious tart filled with homemade caramel and topped with chocolate ganache…

Here is the recipe, enjoy.

For the chocolate base:

  • 1 1/2 cup (180 g) all-purpose flour
  • 1/3 cup (40 g) cocoa powder
  • pinch of salt
  • 2/3 cup (150 g) butter
  • just over 1/2 cup (75 g) powdered sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract

 

Preheat the oven to 350 ˚F (180 ˚C).

Put the flour, cocoa powder and salt into a bowl and stir to mix.

Put the butter and powdered sugar into a mixing bowl and beat until fluffy.

Add the 2 egg yolks and continue beating.

Add the vanilla extract.

Then add the flour- and cocoa mixture, mix until everything is well blended.

Tip into a loose-bottomed tart pan and press the mixture into the bottom and up the sides of the pan.

Pierce the base all over with a fork, then chill for 30 minutes.

Bake in the preheated oven for 15 minutes, then leave to cool while you get on with the caramel.

Caramel:

  • 2 1/2 cups (550 g) regular sugar
  • 2/3 cup (150 ml) water
  • 2/3 cup (150 ml) heavy cream
  • 1/3 cup (75 g) butter
  • 1 vanilla bean, split in half lengthways and seeds scraped out (optional)

Put the sugar and water into a saucepan with the seeds from the vanilla bean, if using. Stir continuously.

Stop stirring as soon as the sugar has dissolved.

Increase the heat to high and bring to the boil without stirring.

Allow to bubble away until the mixture turns to a rich amber colored caramel, about 6 minutes, then take the pan off the heat.

Pour in the cream, but use caution when adding the cream to the pan as the mixture will bubble up.

Add the butter and stir until the butter has melted.

Stir until the caramel is smooth and shiny.

Pour the caramel into the baked pie crust. Chill for at least 5 hours.

Chocolate Ganache:

  • 1/2 cup + 1 tablespoon (130 ml) heavy cream
  • 4 oz. (120 g) dark chocolate chips

Put the chocolate into a heat proof bowl.

Heat the cream and pour it over the chocolate. Leave it for a few minutes, then stir until smooth.

Pour the melted chocolate mixture on top of the chilled caramel and return to the refrigerator until set.

I used a pink mini meringue to decorate my pie…

Perfect with some ice cream and fresh berries on the side.

Yum…

Have a nice day everyone!

Hugs from me to you.

 

 

 

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