Sunday, April 11, 2010

Tarte Chocolat Caramel

from the Chocolate & Zucchini cookbook
serves 12 to 16

Rats! I forgot to take a picture of this! And I made it twice, even. Anyway. It's a delightful combination of chocolate and salted caramel, if you're into that delicious combo.

Pâte Sablée

90g light brown sugar
1 T. good-quality honey
1/2 t. fleur de sel
80g crème fraîche or heavy cream
30g unsalted butter, diced, plus a pat for greasing the pan

280g good-quality bittersweet chocolate, very finely chopped
240g crème fraîche or heavy cream

Grease a 25cm tart pan with butter. Prepare the Pâte Sablée and line the pan as instructed. Wrap tightly with plastic and refrigerate for 30 minutes, or up to a day.

Preheat the oven to 180º C. Bake for 20 to 25 minutes, until golden, keeping an eye on it. Transfer to a rack to cool.

Prepare the caramel filling: make sure you have all the ingredients measured out before you start. Combine the brown sugar and 1 T. water in a small heavy-bottomed saucepan and melt the sugar slowly over medium-low heat. Swish the pan around from time to time to ensure even melting, but don't stir. As soon as the mixture turns a light amber (avoid overcooking the caramel, which would result in a bitter aftertaste), add the honey and stir to combine. Pour the caramel into the tart shell and tilt the pan slowly in a circular motion to coat the bottom of the shell evenly. Chill for 40 minutes.

Prepare the ganache filling. Put the chocolate in a medium mixing bowl. Bring the cream to a simmer over med. low heat. Pour half of the cream on the chocolate, let stand for 20 seconds, and stir gently with a whisk, gradually blending the cream with the chocolate until smooth. Repeat with remaining cream. Pour the chocolate filling into the shell, and level surface with a spatula. Return to the fridge to set for an hour.

Remove the tart from the fridge 15 minutes before serving. Cut in small slices - it is quite rich - and serve on its own, or with fresh berries. The leftovers will keep for 2 days, tightly wrapped and refrigerated.

No comments: