Chocolate tart with a melting salted caramel interior a real treat
Ingredients :
For the crust:
1 1/4 cup flour
1/4 cup ground almonds
1/4 cup cocoa powder, unsweetened
1/4 cup sugar
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into small cubes
1 tbsp. vanilla extract
1 egg
1-2 tablespoons ice water
For the caramel:
1 1/2 cups sugar
1/2 cup water
1/2 cup 35% cream
5 tbsp.
1 tbsp unsalted butter salt
For the chocolate ganache:
1/2 cup 35% cream
120g bittersweet chocolate, chopped
To garnish: sea salt crystals
Preparation :
For the crust:
In a large bowl, mix the flour with the ground almonds, cocoa powder, sugar and salt.
Stir in the butter, using a fork or pastry blender, until crumbs are formed.
Add the egg and vanilla extract and mix.
Add water.
Wrap with plastic wrap and refrigerate for at least 1 hour or overnight.
On a floured surface, roll the dough into a disk 1 1/2 inches larger than the pie plate.
Lift rolled dough and place in greased 9-inch pie plate. Trim the edges and refrigerate 30 minutes before baking.
Prick the dough with a fork and lay parchment paper on it. Fill with dried beans, rice or pie weights.
Bake in a preheated oven at 350°F for 15 minutes.
Remove weights and parchment paper. Return to the oven for another 10 to 12 minutes. Leave to cool before removing the dough from the plate.
For the caramel:
Place the sugar and water in a heavy saucepan over medium-high heat, and cook without stirring until the sugar has dissolved.
When the sugar has a caramel color, remove the pan from the heat and add the cream. It will make bubbles.
Return to the heat and cook for about 1 or 2 minutes, stirring constantly with a wooden spoon, until smooth.
Remove from the heat and add the butter and salt. Mix well until smooth.
Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
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For the chocolate ganache:
Heat the cream in a small saucepan without boiling it.
When the cream just begins to simmer around the edges, remove it from the heat and pour it over the chopped chocolate.
Let stand one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread evenly and refrigerate for 2-3 hours before serving.
Sprinkle sea salt flakes on top. Heaven I tell you!
