Chocolate & Caramel Tart
Recipe Overview
Overview
The Chocolate & Caramel Tart is a delightful dessert that combines the rich flavors of chocolate and caramel in a beautifully crafted tart shell. The process begins with making a shortcrust pastry that is both sturdy and flaky, perfect for holding the luscious fillings. The pastry is prepared by rubbing cold butter into flour, creating a breadcrumb-like texture, and then combined with cold water to form a dough. After resting in the fridge, the pastry is rolled out and fitted into a tart tin, followed by a second rest to ensure it maintains its shape during baking.
The filling is where the magic happens. A mixture of whipping cream, egg yolks, and dark chocolate creates a decadent custard that is both smooth and rich. The key to achieving the perfect custard is to temper the eggs with the warm cream mixture, preventing them from scrambling. Once combined, the custard is poured into the pre-baked tart shell and baked at a low temperature, allowing it to set while remaining slightly wobbly in the center.
The addition of caramel, made from condensed milk, adds a sweet and gooey layer that complements the chocolate custard beautifully. This tart is not only visually stunning but also offers a delightful balance of flavors and textures. Whether served at a dinner party or enjoyed as a special treat at home, this Chocolate & Caramel Tart is sure to impress.
Recipe Details
Steps & Tips
Prepare short crust pastry using 200g plain flour, 3g sea salt, and 100g cold unsalted butter.
Add 50g of cold water gradually to the pastry mixture until it reaches a malleable consistency.
Wrap the pastry in beeswax wrap and refrigerate for 30 minutes.
Tip: Rest the pastry in the fridge for at least 30 minutes to relax the gluten.
Tip: Roll pastry from the middle outwards to prevent stretching.
Tip: Peel back the paper while rolling to avoid tension in the pastry.
Roll out the chilled pastry between two sheets of greaseproof paper.
Lay the rolled pastry into a 10-inch tart tin and press it into the corners.
Trim the excess pastry from the edges of the tin with a sharp knife.
Rest the pastry in the freezer for 10-15 minutes.
Line the pastry with foil and fill with baking lentils, then bake at 180°C for 30-40 minutes.
Tip: Refrigerate the pastry for an hour in its flat form to prevent shrinking.
Boil a can of condensed milk in water for 4-6 hours to make dulce de leche.
Tip: Always keep the can of condensed milk submerged in water while boiling to avoid pressure build-up.
Spread the prepared dulce de leche evenly in the baked tart case.
Combine 560g whipping cream, 3g sea salt, and 65g caster sugar in a saucepan and heat.
Whisk 240g egg yolks and gradually add the hot cream mixture to temper the eggs.
Tip: Use whipping cream for a lighter custard; double cream will make it richer.
Combine 145g dark chocolate chips with the hot custard mixture and whisk until smooth.
Blend the chocolate custard with a hand blender for a smooth texture.
Pour half of the chocolate custard into the tart case.
Bake the tart at 125°C for 25-30 minutes until the center is slightly wobbly.
Tip: Take the custard out of the oven a bit before you think it's ready for a perfect texture.
Allow the tart to cool before serving.
Tip: Use your judgment and senses rather than just printed guidelines for baking times.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dulce de leche can be made by boiling a can of condensed milk for several hours.
- •Using a hand blender can help achieve a smooth and shiny custard.
- •Resting pastry in the fridge helps prevent shrinkage during baking.
- •Blind baking with weights ensures the pastry holds its shape.
