The rich chocolate flavor and gooey texture of this tart are sure to make it a crowd pleaser.
Salted Caramel and Chocolate Tart
Yield: 1 (9-inch) tart
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- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup butter-flavored shortening, cut into pieces and chilled
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 to 4 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup water
- 7 tablespoons unsalted butter, softened
- 1/3 cup heavy whipping cream
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 2 (4-ounce) bars semisweet chocolate, melted
- 5 1/2 tablespoons unsalted butter, melted
- Coarse sea salt
- In the work bowl of a food processor, combine pastry flour, shortening, sugar, and cinnamon for crust. Pulse until mixture resembles coarse crumbs. Add cream and vanilla, pulsing just until mixture forms a ball. Shape into a disk, and wrap tightly in plastic wrap. Refrigerate until firm, approximately 1 hour.
- Press dough into bottom and up sides of a 9-inch square tart pan. Freeze for 20 minutes.
- Preheat oven to 350 degrees. Prick bottom and sides of dough with a fork.
- Bake until pastry is dry and light golden brown around edges, 12 to 15 minutes. Let cool completely.
- In a medium saucepan, combine sugar and 1/4 cup water for caramel over medium-high heat. Stir in butter, and bring to a boil. Reduce heat, and simmer until mixture turns toffee-colored, approximately 20 minutes. Remove from heat. Gradually stir in cream and salt. Let cool.
- Pour caramel into cooled tart shell. Freeze for 30 minutes.
- In a medium bowl, beat sugar, egg, and yolk for chocolate at medium speed with an electric mixer until thick and light in color. Add chocolate and butter, beating until mixture is smooth and glossy, 2 to 3 minutes. Pour chocolate mixture over caramel.
- Bake for 10 minutes. Let cool completely. Sprinkle with sea salt. Store, covered, in refrigerator up to 3 days.
Taste of the South https://www.tasteofthesouthmagazine.com/