Chocolate and caramel tart


The Daring Baker's June Challenge

 I recently joint the Daring Bakers, to share the flair, compare the notes, explore the world of baking possibilities, widen the repertoire and off course to probe my baking abilities against fellow bakers.
Life of Pie was my first challenge set by pizzarossa. I went through the 4 options given and decided to make it a proper challenge by going against my instincts and the option which I was naturally drawn towards - an apple pie.  I choose to make Chocolate and Caramel Tart.  Here is the recipe with few minor adjustments.

Pâte sablée

1 large egg yolk
70 gr granulated of powdered sugar ( I used powdered)
250 gr plain flour
pinch salt
125 gr cold diced butter
3 tablespoons + 1 teaspoon cold water



100 gr granulated sugar
100 ml hot double cream

Chocolate mousse

2 large eggs
100 ml whole milk
200 ml whole cream
200 gr dark chocolate ( buttons or broken into pieces)

Preheat the oven to 180 C/350 F/ gas mark 4, lightly grease a 9"/24 cm or 10"/26 cm tart pan (I used 26 cm one), with a removable bottom if possible.
Whisk the egg yolk and sugar together with a teaspoon of water until pale and fluffy and set aside.
Mix the flour and salt, then scatter the diced butter over the top . using your fingers rub it in until it has the consistency of sand.
Gather the mixture together and make a well in the centre, the pour the egg mixture and the rest of the water, incorporate the wet ingredients and shape into a ball. If it stays together, using the palm of your hand stretch the dough by pushing it away a few times until it comes together into a smooth soft ball. The dough should not spring back when pressed.
Lightly roll the dough out to about 3 mm thick in a circle to fit your pan. Press it lightly and prick the bottom. Line it with baking paper and fill with baking beans ( or dry beans). Bake until set for around 10 minutes, then remove the baking beans and paper and bake for another 6 minutes, until dry. Remove from the oven and allow to cool. Leave the oven on.

To make the caramel, heat the sugar over a medium-low heat,in a small heavy-based saucepan, until it starts to melt and becomes liquid around the edges. Once, about a quarter of it has melted, stir gently with a wooden spoon or spatula until it turns a deep amber colour. Remove from the heat and slowly pour hot double cream stirring constantly. Keep stirring until it stops bubbling and is well combined. Leave it to cool.

To make the chocolate mousse, whisk the eggs and milk together. Bring the double cream to boil in a separate heavy-based saucepan, remove from heat and add the chocolate, stir until melted and the mixture is smooth. Let it cool for a few minutes, then pour it into the egg and milk mixture; stir to get smooth cream .


Spread the cooled caramel in the bottom of the cooked tart shell. Gently pour the chocolate cream over the caramel, so you don't disturb it.
Place it into the hot oven and bake for 30 minutes, until filling has set, but is still wobbly in the centre.
Remove from the oven and allow to cool to room temperature. If using a tart pan with removable bottom, unmould before serving.

You Might Also Like