Recipe of Perfect Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Salted Caramel Chocolate Tart is something which I have loved my entire life.

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, salted caramel chocolate tart. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

To begin with this recipe, we have to first prepare a few ingredients. You can cook salted caramel chocolate tart using 20 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Salted Caramel Chocolate Tart :

  1. Prepare of Dough.
  2. Take 1 stick (1/2 cup) of unsalted butter at room temperature.
  3. Take of Generous dash of salt.
  4. Make ready 1/2 cup of confectioner’s sugar.
  5. Take 1/4 cup of unsweetened cocoa powder.
  6. Get 1 of egg yolk.
  7. Get 3/4 teaspoon of vanilla extract.
  8. Take 1 1/4 cups of all-purpose flour.
  9. Make ready of Caramel Filling.
  10. Make ready 2 cups of sugar.
  11. Prepare 1/2 cup of water.
  12. Prepare 1/4 cup of light corn syrup.
  13. Take 1 stick (1/2 cup) of unsalted butter.
  14. Get 1/2 cup of heavy cream.
  15. Prepare 2 tablespoons of plain Greek yogurt.
  16. Get Dash of salt.
  17. Make ready of Ganache.
  18. Prepare 3.5 ounces of extra-bittersweet chocolate (85%).
  19. Make ready 1/2 cup of heavy cream.
  20. Get of Sea salt flakes.
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Steps to make Salted Caramel Chocolate Tart :

  1. Preheat oven to 350 degrees F..
  2. In a bowl of an electric mixer beat butter. Add confectioner’s sugar and cocoa powder and beat until smooth. Add egg yolk and vanilla and beat until incorporated..
  3. Sift flour into dough mixture and mix slowly until combined. Press dough into the bottom and sides of a 10-inch tart pan..
  4. Line tart with foil, punch small holes on the foil (don’t reach the dough) and cover with pie weights. Bake for 15 minutes. Remove weights and foil and bake for another 8 minutes. Let cool on a rack. Unmold and place on a serving plate..
  5. In a large sauce pan mix sugar, water and corn syrup and bring to a boil. Do not mix. Boil at medium temperature until it mixture reaches 340 degrees F (measured with a candy thermometer) or a medium-to-dark amber color. Remove from heat..
  6. Quickly (but carefully for it will bubble up) whisk in butter, cream, yogurt and salt until smooth. While hot pour into tart. Allow to cool and set at least two hours at room temperature and one hour in the refrigerator..
  7. Chop chocolate and put in a bowl..
  8. In a small saucepan bring cream to a boil. Pour over the chocolate and whisk until smooth trying not to make bubbles..
  9. Pour over the tart, tilting for even coverage. Refrigerate for two hours..
  10. Sprinkle a few small salt flakes. Keep refrigerated until serving it..
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