Chocolate And Salted Coffee Caramel Tart Recipes

CHOCOLATE-AND-SALTED-COFFEE CARAMEL TART

Steps:

• In the work bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. With food processor running, slowly add strained ice water through spout; process until mixture comes together. Turn dough out onto a piece of plastic wrap, and flatten into a disk; wrap well. Refrigerate for at least 30 minutes, or until ready to use, up to 2 days.
• Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-inch circle. Place dough in a 9½-inch fluted tart pan with a collapsible bottom, and line dough with parchment paper. Place pie weights on top of parchment paper, and bake for 20 minutes. Remove from oven, and let cool for 1 hour. Remove pie weights and parchment paper, and remove tart shell from pan. Spoon Espresso Caramel into bottom of shell, and pour Chocolate Ganache over caramel. Tart can be stored, in an airtight container, for up to 3 days. Sprinkle with sea salt just before serving.
• In a small bowl, whisk together cream, espresso, vanilla extract, and coffee extract; set aside. In a medium heavy-bottomed saucepan, combine sugar and water. Bring mixture to a boil over medium heat, whisking constantly. Once mixture begins to boil, about 2 to 3 minutes, reduce heat to medium-low. Cook, without whisking, until mixture registers 350° on a candy thermometer, about 10 to 15 minutes.
• Remove mixture from heat, and whisk in butter and salt until butter is melted.* Add cream mixture to sugar mixture, and whisk until smooth. Let cool to room temperature for at least 1 hour. Whisk before using.
• In a medium bowl, place chocolate, and set aside. In a small saucepan, combine cream, syrup, butter, and vanilla extract. Bring mixture to a boil over medium-high heat. Remove from heat, and pour hot mixture over chocolate. Allow mixture to sit for 2 minutes.
• Using a whisk, stir until chocolate is smooth and melted. Use immediately.

SALTED CARAMEL-CHOCOLATE TART

Steps:

• Crust:
• Whisk cocoa, sugar, salt, and 1 2/3 cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn't see any large bits) and mixture holds together when squeezed-you're working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you've got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a 3/4"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)
• Preheat oven to 350°F. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about 1/8" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Slide bottom of tart pan under dough, positioning it roughly in the center. Fold in edges of dough so it's resting fully on insert; place inside tart ring and unfold edges so they gently slump against sides of pan and excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Roll pin over top edge of pan to shear off excess dough flush with pan. Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10-15 minutes.
• Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12-15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18-22 minutes. Transfer to a wire rack and let cool.
• Filling:
• Bring sugar, cream of tartar, and 1/3 cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8-10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1 1/2 cups). Let cool until warm.
• Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.
• Ganache:
• Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon.
• Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10-15 minutes.
• Do Ahead
• Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Caramel filling can be made 3 days ahead; cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead; once it's set, cover and keep chilled. Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

SALTED CHOCOLATE CARAMEL TART

Steps:

• Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm. Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.
• To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.
• To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.

CHOCOLATE CARAMEL TART

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.