CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
CHOC RIPPLE CARAMEL TART
Got this off the Arnott's site after looking for another recipe only to find it was already posted here but this one caught my eye and couldn't find it here and thought others would enjoy. Chilling times are not included 1 1/2 to 2 1/2 hours needed.
Provided by ImPat
Categories Tarts
Time 45m
Yield 1 tart, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Brush a 24cm round fluted tart tin, with removable base, with butter to grease.
- Place biscuits and 60 grams of melted butter in the bowl of a food processor and process to combine.
- Press mix over the base and side of the tin.
- Bake for 10 to 12 minutes and then set aside to cool.
- Place the sugar and water in a saucepan over low heat and stir until sugar dissolves and then increase the heat to high and boil brushing side of the pan with a pastry brush dipped in water, for 10 to 15 minutes or until golden and then remove from the heat.
- Stir in the cream and butter and pour over the biscuit base and place in the fridge for 1 to 2 hours until set.
- Pour the melted chocolate over the caramel and place in the fridge for a further 30 minutes until set and sprinkle with the cocoa powder to serve.
Nutrition Facts : Calories 437, Fat 32, SaturatedFat 19.1, Cholesterol 46, Sodium 195.5, Carbohydrate 43.2, Fiber 4.5, Sugar 28.4, Protein 4.8
More about "choc ripple caramel tart recipes"
SALTED CARAMEL AND CHOCOLATE TART RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.7/5 (15)Total Time 3 hrs 35 minsServings 1
- In a medium bowl, beat the butter, sugar, salt, and espresso powder together until smooth. Add the cocoa, flour, and pecan meal (or almond flour) and mix until the dough comes together.
- Press the crust into the bottom and up the sides of the prepared pan. Prick the crust all over with a fork then chill it in the freezer, uncovered, for 15 to 20 minutes or so, while you preheat the oven to 400°F.
- Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set. Remove the crust from the oven and set it aside to cool.
SALTED CARAMEL TART | RECIPETIN EATS
From recipetineats.com
SALTED CARAMEL CHOC RIPPLE TARTS - YOUTUBE
From youtube.com
INSANELY EASY NO BAKE CARAMEL CHOCOLATE TART …
From kitchenmason.com
DECADENT CHOCOLATE CARAMEL TART - MEL'S KITCHEN CAFE
From melskitchencafe.com
NO-BAKE CHOCOLATE CARAMEL TART RECIPE (EASY) | KITCHN
From thekitchn.com
EASY CARAMEL TARTS - CREATE BAKE MAKE
From createbakemake.com
CHOC RIPPLE CARAMEL TART RECIPE | COLES
From coles.com.au
Servings 12Total Time 35 mins
ARNOTT'S CHOC RIPPLE, CARAMEL AND GANACHE TART
From arnotts.com
Servings 12Category Sweet
SUPER EASY SALTED CARAMEL CHOCOLATE RIPPLE CAKE
From bakeplaysmile.com
CHOCOLATE RIPPLE TARTS - STAY AT HOME MUM
From stayathomemum.com.au
CHOCOLATE CARAMEL TART RECIPE - TASTING TABLE
From tastingtable.com
NO-BAKE CHOCOLATE SALTED CARAMEL TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
MINI CARAMEL TARTS - COOK IT REAL GOOD
From cookitrealgood.com
CHOCOLATE RIPPLE CARAMEL SLICE | EASY MILLIONAIRE SHORTBREAD …
From arnotts.com
BEST CHOC RIPPLE CARAMEL TART RECIPES
From alicerecipes.com
QUICK CHOC-CARAMEL TARTS | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
SALTED CARAMEL AND CHOC RIPPLE TART RECIPE - TASTE.COM.AU
From taste.com.au
CHOC RIPPLE CARAMEL TARTS - TASTE.COM.AU
From taste.com.au
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #tarts #desserts #oven #refrigerator #dinner-party #chocolate #food-processor-blender #taste-mood #sweet #equipment #small-appliance
You'll also love