Chocolate Caramel Tart

Name: Chocolate Caramel Tart
Cook time: PT0D8H30M
Total time: PT0D8H30M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 cups flour; 1 ⁄ 4 cup plus tbsp. Dutch-process unsweetened cocoa powder; 1 ⁄ 4 tsp. kosher salt; 10 tbsp. unsalted butter, cubed and softened; 1 ⁄ 2 cup plus 2 tbsp. confectioners' sugar; 2 egg yolks, at room temperature; 1 ⁄ 2 tsp. vanilla extact; 1 1 ⁄ 2 cups sugar; 3 tbsp. light corn syrup; 1 ⁄ 4 tsp. kosher salt; 6 tbsp. unsalted butter; 6 tbsp. heavy cream; 1 tbsp. crème fraîche; Bittersweet Chocolate Ganache; Gray sea salt, for garnish

Serves
serves 8
Time
8 hours 30 minutes

ANDRE BARANOWSKI

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.

Ingredients

For the Crust

1 ¹⁄₂ cups flour
¹⁄₄ cup plus tbsp. Dutch-process unsweetened cocoa powder
¹⁄₄ tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
¹⁄₂ cup plus 2 tbsp. confectioners' sugar
2 egg yolks, at room temperature
¹⁄₂ tsp. vanilla extact

For the Filling and Garnish

1 ¹⁄₂ cups sugar
3 tbsp. light corn syrup
¹⁄₄ tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche
Bittersweet Chocolate Ganache
Gray sea salt, for garnish

ADVERTISEMENTAD

Instructions

Step 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.

Step 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 creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.

Step 3

Pour warm Bittersweet Chocolate Ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

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.
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 creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.
Pour warm Bittersweet Chocolate Ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.