Salted caramel and chocolate tart recipe of 12-03-2018 [Updated on 12-03-2018]
There salted caramel and chocolate tart it is a sin of gluttony that you must necessarily do (even if you are on a diet!). The recipe for this magnificent dessert is that of Giulio cake by Ernst Knam, the doses of the ingredients, however, I took them here. This tart has a perfect balance of flavors, the sweet and crumbly cocoa shortcrust pastry goes well with the softness of the creams, those with salty toffee and the chocolate one, a crazy pleasure.
I admit that lately I have a strange addiction to salted caramel, I entered a vicious circle and I can no longer get out of it: P
After trying chocolate bars, cupcakes and cakes, now I go in search of everything is prepared with this magnificent ingredient that amazes me and fascinates me every time, so get ready, other recipes with salted caramel will arrive. Basins to those who pass by here and happy Monday: *
How to make salted caramel and chocolate tart
In a large bowl combine the sugar with the softened butter and knead until creamy.
Add the egg.
Then also incorporate the flour, cocoa, vanilla, salt and yeast.
Once you have obtained a homogeneous mixture, form a ball and wrap it in cling film. Let it rest in the refrigerator for at least 3 hours.
After this time, take the dough and roll it out on a floured surface with the help of a rolling pin.
Then move it inside a greased and floured tart mold and remove the excess parts of pastry.
With the tines of a fork, pierce the base.
Now cover with parchment paper and place the ceramic balls on top.
Bake in the oven at 175 ° C for about 20-25 minutes and then let it cool.
Meanwhile, prepare the caramel by putting the sugar in a saucepan on the stove.
Stir continuously with a wooden spoon until the sugar begins to crystallize.
Separately, heat the cream and, when the sugar has caramelized, add it slowly.
Keep stirring until you get a creamy mixture.
With the flame off, then add the butter and salt and mix. Then pour the salted caramel into the pastry shell and place in the freezer for 1 hour.
Now devote yourself to the ganache by coarsely chopping the chocolate.
After bringing the cream to a boil, add the cream and stir until it is completely dissolved.
Then let it cool down.
Then pour the chocolate over the caramel and refrigerate for 1 hour.
Add some shortcrust pastry decorations on the surface.
Your salted caramel and chocolate tart is ready to be enjoyed.