9.2.15
So a white chocolate tart isn’t your cup of ganache? No prob. Go dark. Get salty. Get gooey about it. We’re still talking about baking, right?
I think salted chocolate desserts are divine, the salty balancing out the sweet….and add a layer of caramel to it? BOOM, you made a fancy Twix, bitch!!!
The first time I made this tart it was not a complete success. I made caramel, but as soon as I poured it into the crust, it seized up, and was too hard to really enjoy. I brought it to a weekend out of the city, and everyone was kind enough to eat it, but I was mad. It was not what I had set out to create. So I researched it, looked at bunch of recipes to see where I went wrong. The answer? Corn syrup.
Yes friends, corn syrup is so incredibly important if you’re making candy, or want to keep what you’re making soft. Scientifically speaking, corn syrup acts as an interfering agent when you’re making your caramel; it goes in between your sugar molecules so they don’t latch back on to each other, which results in hard caramel. I bought organic corn syrup, so even if you’re squeamish about this ingredient, I did use the best possible option out there. AND IT WORKED. I made this tart again for a friend’s baby shower last weekend and the caramel was gooey and perfect. So without further ado.
For the tart crust
For the caramel
For the dark chocolate ganache
Practice makes perfect for this dessert. The payoff is really satisfying.
As mentioned in my previous tart post, this week is all about the color scheme. What is more New York (as well as the opposite of bright and sunny) than all black. Chic, stylish, midriff, this outfit has it all.
I was outright angry at the fact that midriff tops had made a comeback this summer. That is until I found my crop top soulmate and I deemed it perfect and bought it and have worn it endlessly all summer long. I’ve been converted.
This whole outfit is a Forever 21 jackpot. Sometimes you walk in there and leave empty handed, and sometimes you score pieces that are actually very well made and appropriate for a grown up to wear and worth it. This top and skirt, worth it.
I love the fact these two pieces have different textures, and the skirt has pockets, POCKETS.
And friends, this is my everyday tote from Everlane. I love it. Everlane has beautiful simplistic, classic clothes and bags and I can’t recommend them more. They’re super affordable and their customer service is above and beyond. Buy all their things.
Taking these pictures around the Flat Iron was really fun, and I duped myself into feeling like a movie star. The beautiful architecture, the iconic building, everything zooming around you, it really feels like you’re part of a New York piece of art.
Pairing this outfit with flats and any light colored statement necklace really lets you get away with this in the daytime. Switch to heels and chandelier earrings for an evening look.
(apologies for no pictures of me eating this delicious masterpiece. I took it to the baby shower and never got the chance to prove that I ate it, but don’t worry, I did.)
Forever 21 crop top / Forever 21 skirt(similar) / Target flats (similar) / Forever 21 necklace (similar) / Everlane tote
Chocolate Caramel Tart
Ingredients
For the Pastry Crust
- 1 1/4 cup flour
- 1/4 cup ground almonds
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, sliced
- 1 tsp vanilla extract
- 1 egg
- 1-2 Tbsp cold water
For the Caramel
- 1 1/2 cups sugar
- 3 Tbsp light corn syrup
- 1/4 tsp salt
- 6 Tbsp unsalted butter
- 6 Tbsp heavy cream
- 1 Tbsp creme fraiche
- 6 Tbsp water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate (at least 60% cacao), coarsely chopped
- Coarse sea salt for garnish
Instructions
For the Pastry Crust
- Mix the first four ingredients in food processor
- Add half of sliced butter, pulse to incorporate
- Add remaining butter, pulse until small beads of butter are mixed throughout
- Add egg and vanilla
- Slowly add cold water until dough forms
- Wrap tightly in plastic and chill for at least 1 hr, but overnight is ideal
- Preheat oven to 350
- Roll out dough on floured surface so it’s at least 2 inches past circumference of greased tart pan. HOWEVER, because the dough is sticky, I prefer to roll it out a little and then place it in the pan at pat it with my hands evenly along the bottom and sides
- Cut excess off edges and prick throughout with a fork to prevent puffing
- Place parchment paper with pie weights or dry beans in crust and bake for 15 minutes
- Remove weights and bake for another 10 minutes
- Allow to cool before removing from pan
For the Caramel
- Whisk together sugar, corn syrup, salt and water in a medium sauce pan and on LOW-MED heat bring to a boil
- When it begins to turn an amber color immediately remove from heat
- Whisk in creme fraiche, heavy cream, and butter, it will bubble up quite a bit, be careful!
- Whisk until smooth and pour into cooled tart crust
For the Chocolate Ganache
- Place chopped chocolate in bowl, set aside
- Heat heavy cream in small sauce pan until the edges just begin to bubble
- Pour cream over chocolate and let stand 1-2 minutes, then stir until smooth
- Pour over caramel in tart and chill for at least 2 hours before serving
- Garnish with sea salt before serving
To Assemble
- Make sure each layer is sufficiently cooled before adding the next.
- After tart crust is baked, allow to cool before removing from tart pan
- Pour the caramel into the crust and allow to chill in fridge for at least an hour
- Pour ganache on top of caramel and chill
P.S.
*Allowing the pastry crust dough to chill overnight helps all the goodness form within the dough, glutens and such. If it doesn’t chill long enough, it could break or end up crumbly
*Try and keep the bottom of your crust even, and avoid patting it too thin so it’s able to stand the weight of your filling
*If the dough gets too warm, chill for 15 minutes before baking in oven
