Mar 9, 2009

Chocolate Caramel Tart

When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust.

Credit: André Baranowski

SERVES 8

INGREDEINTS

FOR THE CRUST:
1 ½ cups flour
¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
¼ tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
½ cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
½ tsp. vanilla extract

FOR THE CARAMEL:
1 ½ cups sugar
3 tbsp. light corn syrup
¼ tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche

FOR THE GANACHE:
½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish

INSTRUCTIONS

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4�5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4�5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

This article was first published in Saveur in Issue #119

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Ratings & Reviews (47)

by mcasemo on 2009-03-22

I don't think 365 degrees is correct for the syrup.

by mcasemo on 2009-03-22

I don't think 365 degrees is correct for the syrup.

by nancy nunan on 2009-03-24

365?
I don't think 365 degrees is correct for the syrup, it burns way before that

by Katrina3 on 2009-03-24

Okay, so the Caramel got to 332 degrees and became dark.
NowI have to go and buy ingredients to make it again. Does someone check these recipes before they are printed????????

by mpb on 2009-03-24

365 is the correct temperature for making caramel. If you are burning at or well below this temperature, then your thermometer is inaccurate.

by Katrina3 on 2009-03-24

365 is not the correct temperature for making caramel. After my caramel burnt, I looked it up and 300 is hard crack stage, so soft caramel should be around 235 or 240. It would be nice to hear from someone from the magazine as to the correct temp.

by mpb on 2009-03-24

Katrina, the cream, butter, and cr�me fra�che are what makes the caramel soft. If you looked up sugaring temperatures, you would also see the sugar does not start to caramelize until well after 300 degrees. At 235 or 240, you still have perfectly clear sugar syrup, not caramel.

by thebitessite on 2009-03-25

i made this at 365, and that is burnt caramel. i made it a second time at 255/260 and it was perfect. i made the entire tart and it was exactly as it should be when done at 255/260. Do not cook the caramel to 365. Trust me as someone who tried both temps. The finished tart at 255/260 is the consistency it should be. There has to be a typo with this recipe. 365 is wrong... completely wrong!

by Katrina3 on 2009-03-25

Thank you thebitessite's. I know I am not wrong about this and as of today did it to 265 and it came out perfect. As to my thermometer, it is Polder digital and I test it every time I use it.So if anyone else is making this I hope you look at these reviews and see the correct temp to cook the caramel to.

by mpb on 2009-03-25

If you own a reliable thermometer, 365 is perfect for caramel. That said, most thermometers sold for home are inaccurate in this range (including the Polder, whose probe is known for becoming inaccurate over time). Unless you can trust your thermometer, it is best to make caramel by eye, until it reaches a rich amber color. 265 is the hard-ball stage for making white candy such as divinity as the sugar syrup is clear. If your thermometer is accurate, 265 will have no caramel color or flavor.

by Pkutniewski on 2009-03-26

I used two subs w/ this recipe. I used brown rice syrup instead of corn syrup (discovered that 300* was sufficient since burning happened at 320*). I also subbed sour cream for the creme fraiche (I didn't feel like making it for just 1 tablespoon). Everything came out fabulously! Brown rice syrup is far better for you than corn syrup. I was thrilled to see it able to be used as a substitute for this great recipe.

by SarahM on 2009-03-27

I made this recipe last weekend, following the directions as published, and it turned out perfectly. 365 is the correct temperature, based on my results and using a Thermapen thermometer. It was absolutely delicious!

by ntgould on 2009-03-29

I just made this recipe and it comes out perfect at 350-365. The carmel looks just like the picture. Further proof the recipe is correct can be found here:

http://www.food-info.net/uk/colour/caramel.htm

by jenniferaf on 2009-03-31

made this tart over the weekend. used candy thermometer to 365 for caramel, heavy cream and creme fraiche. Everything worked, tasted great, but all the caramel drooped out of the pie after the first piece was cut. Now only crust and ganache left, children have eaten caramel with a spoon out of the pan. How to make caramel slightly thicker? Any ideas?

by mpb on 2009-03-31

Jenniferaf, I experienced the same thing after the tart came to room temperature. I think that is why it says serve chilled. I would return the mixture to the flame after adding the cream/butter, and bring it up to 245-50, or the firm ball stage. That should keep it firm enough to slice at room temp.

by mrwooster on 2009-04-05

Burnt in Brooklyn writes...

I don't understand the range of responses. I made this last night and well before the caramel reached 365 on a candy thermometer (it was more like 300-320) the caramel was smoking terribly and I bailed by taking it off the flame. (As an aside I was disappointed that Saveur did not specify the flame--I guessed and used a medium low flame) I tasted it and it had a strong burnt flavor, like a marshmallow that's caught fire. How can this be?!

Fort Greene

by lisasweeta on 2009-04-06

Awesome! Caramel was perfect at 365 degrees
also using Thermapen. Anyone having difficulty
with burned caramel does not have an accurate
thermometer. Thermapens are expensive, but they
are super accurate and will save you money on
wasted ingredients in the long run. Pull the
caramel off heat at
363-364 degrees. Temp will continue to rise a
degree or so after you pull it off. As caramel is
getting a deeper color, swirl pan slightly
(don't stir!) to cook evenly.

by mrpeyton on 2009-04-07

I made this without one. The taste was good, and it received rave reviews, even with the caramel (not cooked long enough) seeping out of the pie. My refrigerator is a mess, but everyone I served it too apparently couldn't have cared less.

by chefjeff on 2009-04-17

I made this exactly according to the instructions, using a Thermapen to measure the temperature of the boiling caramel mixture. When it hit 365, I took it off the heat and whisked in the butter, cream and creme fraiche. Perfect in every way!

by Beth Spotswood on 2009-04-17

I pulled the carmel off the heat at 367! It wasn't smoking at all. Either you 260 people are nuts or my thermometer just happens to be magically perfectly broken.

by redowney on 2009-04-18

Used a candy thermometer - heated sugar/corn syrup mixture to 365 - caramel was perfect. The caramel firmed up in 2 hours - the suggested 4-5 is overkill. The ganache needs just an additional hour or so. The total 8-9 hours cooling suggested by the recipe seems like overkill. I think I may make a regular chocolate icebox cookie crust next time.

by sie_singt on 2009-05-16

Crust: C-. Just not great. Next time doing a Pate Brisee with some cocoa in it.
Caramel looked and tasted great, had trouble getting temp high enough but then again, was using some really dark sugar. Consequently runnier than planned, still delicious. Definitely can cut down on the chilling time. Worth getting some really good salt for the top (I didn't and it makes a difference).

by anigozanthos on 2009-05-23

If you follow the recipe to the letter you will end up with a fabulous tasting and beautiful tart full of amazing flavors. I used Scharfenberger bittersweet, that greasy looking grey sea salt and it was absolutely delicious. The caramel and salt go perfectly together, offset with the flavors of bittersweet chocolate. The only suggestion I would make is to use less of the dough than the recipe makes. The tart tastes best with a slightly thinner crust. Otherwise, amazing!

by jasonradlinger on 2009-06-03

Aside from a little guesswork on the caramel (cheap thermometers don't work so well, I went by slight burning caramel smell...was perfect), this has been a hit twice. After the first time, the tricks are learned and it's pretty easy, with lots of rest time in between. WOO HOO!

by pstlyfdiva on 2009-06-17

This recipe makes a fabulous tart!
I left the cr�me fra�che out as I didn't have it on hand and it was not missed.
Instead of chilling for 4-5 hrs in the refrigerator, I did 1 hr in the freezer and it worked out great.
Make sure to serve chilled & put leftovers in refrigerator immediately so caramel doesn�t melt

by TJsLove on 2009-06-25

this recipe was nothing short of
decadent and divine. It was fairly easy to make, and wil be my signature dessert for wowing guests. The crust is fairly thick, but it stands up to and balances the very sweet caramel and ganache well. I used sour cream in stead of creme fraiche with success (couldn't find the latter) being careful to add it about 30 seconds after the butter and cream since sour cream curdles at a lower temp than cf. The gray sea salt really kicks everything up!

by TJsLove on 2009-06-25

by Tara on 2009-08-12

I really want to make this, but after reading the reviews I am scared!

by cakealot on 2009-08-25

Don't be scared or intimidated, Tara. I've cooked this tart 4 times now and the caramel always works out at 365 degrees. I use a simple Taylor candy thermometer that you clip on to the side of the pan. never had a problem with it. If you have a good thermometer, then you'll have a fabulous tart! Tastes like the best candy bar ever!

by jgodic on 2009-09-07

I burned the first batch of caramel by relying on my apparently miscalibrated thermometer instead of my nose. The second batch came out fine when I took it off the heat just as it start to smell toasty and turn to amber. The tart is good, I didn't love the crust. It pretty much tastes like a gourmet twix bar, which is not a bad thing!

by Shennen on 2009-11-04

I made this twice....once as a large tart per the recipe and once as individual little tartletts....both were excellent, maybe a touch sweet...might take the caramel a little darker next time.

by azahorik on 2010-05-10

I'm going to have to differ a little with the consensus here. I've made this tart twice. The first time, I followed the recipe as written. The second time, I subbed a basic pasta frolla crust for the cocoa crust, because my guinea pigs and I all found that the cocoa crust + ganache was tasty but annihilated the flavor of the poor, lonely little caramel.

by azahorik on 2010-05-10

by LAURENG on 2010-07-05

As a cooking teacher, I know that the best way to caramelize sugar (which is what this recipe is asking you to do) is to simply start in a heavy saucepan, preferably with a light-colored interior. Add the sugar and corn syrup (I would also add a small splash of water to help things dissolve.)Stir over high heat (with the stem end of a spoon) until things are clear. Boil (wash down any sugar crystals that want to cling to the sides with a wet pastry brush) and (without stirring) bring the mixture to a light amber color. Lower the heat and continue to cook until the syrup is deep amber colored. Off heat, add the salt, butter, cream and creme fraiche. No thermometer needed.

by SPIDERCRACKERS on 2011-01-23

I think the recipe has been officially altered, but only slightly, since it says to bring it to only 340 now. I still cooked it up until about 360 degrees and... wow. What a delicious dessert!! I'd say it's easier to make than a simple batch of drop cookies, as long as you have the time for it to chill, yet so much more impressive! I agree, the crust IS quite thick, but it's cookie-like and I love cookies, so I can't complain.

by BSTEPELM on 2011-07-06

This dessert was fantastic. I made it twice-- by the second try it was perfection. (The first time I made an amateur mistake!) The best way to tell the caramel is ready is by color. Thermometers vary, color doesn't. It took about 15 minutes for the sugar to caramelize. My friend gave me a great tip-- boil it in a light colored pot with white enamel. You can't go wrong. Wonderful recipe. Marlow and Sons is one of my favorite eateries. The sea salt makes it pop! www.sparrowsandspatulas.blogspot.com

by PONTCHARTRAIN on 2011-09-12

I needed to accomodate a gluten-free guest, so I subbed the wheat flour with an equal amount of rice flour and 1/4 tsp baking powder. The result was a perfectly acceptable cookie crust, and the dish was big hit. During the heating, I had let the caramel get away from me and I think it reached 370� on the Thermapen. Despite a slightly burnt aroma in the syrup, once the dairy was swirled in and the caramel was cooled it tasted fine, not burnt at all.

I would second the suggestion to return leftovers to the fridge immediately after cutting, to reduce the caramel oozing.

by APPETIPS on 2011-09-12

Was hesitant to make this after all the hoopla about the caramel temp., but I agree with BSTEPELM (07-06-11)that the best way to tell if caramel is ready is by color, and the tip provided (use a light colored pot with white enamel interior) is BRILLIANT! I'll rate after I've had a chance to make the pie.

by CUPPIECAKE0010 on 2011-12-17

I made this today. Absolutely fabulous. My first time making anything like this. The caramel made me nervous after the reviews because I didn't have a thermometer. Luckily, it turned out beautifully. I removed it from the heat when it became a light amber color and after adding the butter, cream and yogurt that I subbed for creme fraiche, it turned a beautiful medium dark amber, it poured and set up great. So a definite must to make!

by c22554 on 2012-01-03

Not sure what some people's issues were with caramel thermometer reading, but I cooked my caramel to 345 and it was PERFECT. Thinking a new candy thermometer is in order for some.

Divine dessert.

by gwenmeade@hotmail.com on 2012-01-12

TOO MUCH! Too rich, too sweet, crust was too thick, took too much time and close attention to detail, too-o-o much. I did follow the instructions exactly and it turned out perfectly but I wouldn't make it again.

by c22554 on 2012-02-09

Followed the recipe exactly and had great results. Only way to fail making this is to not have a proper candy thermometer (mine cost $10). Yum, here's a recap of the recipe on my blog - http://www.foodandwinechickie.com/2012/01/03/chocolate-caramel-tart/

by rnelson on 2012-05-15

Turned out perfectly, but not a 'dream' bit for me or family. Very good.

by FRANKIEBBAKERY on 2012-09-05

I too burned the first batch. The second batch I did not use a thermometer & cooked til golden amber color. It worked perfectly. The chocolate crust is much to thick, dense & difficult to slice w/such a soft center. Also, I found that if the whole tart is not eaten at one sitting the carmel oozes out of its shell (in fridge) & can be very messy to dish up later. However, it makes perfect one or two-bite tartlets - homade or packaged. I served the tartlets at a tasting & everyone loved them, especially with the added sea salt which cuts the sweetness.

by KUZYA on 2012-09-26

This is an amazing cake! My family loved it! :) Didn't have a thermometer but everything turned really good. Def gonna do it many many times.:)

by TOPCHEFER on 2012-11-19

I don't think I want to buy a whole container of creme fraiche just to use one tbsp. jmo

by APIEFORAPIE on 2012-11-20

This pie is now a Thanksgiving tradition at my house. I make the crust in the food processor because I'm lazy. It turns out JUST like the restaurant's version. I sometimes use Maldon, instead of grey, salt. It's slightly different, but just as good.

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