I while ago I made incredible chocolate crusted tart with ganache topping and some red currants. Thought it couldn’t get any better, but this one today might be the actual winner.
It almost tastes like a Twix bar. Minus the bottom layer. Guess you can’t go wrong with caramel.
Caramel and Chocolate Tart
(for the 26 cm / 10 inch round tart pan)
250 g / 8.8 oz plain flour
60 g / 2.1 oz cocoa powder
150 g / 5.3 oz butter, onr room temperature
60 g / 2.1 oz powdered sugar
340 g / 12 oz sugar
1/4 teaspoon salt
90 ml / 3 oz water
100 ml / 3.4 oz heavy cream
1 heaping tablespoon sour cream
100 g / 3.5 oz butter
260 g / 9.1 oz dark chocolate
260 ml / 8.8 oz heavy cream
Prepare the crust first. Put all the ingredients for the crust into a bowl and start kneading. When the dough starts to form transfer everything to the working surface and knead until a smooth dough forms. Wrap in cling film and place in the fridge for half an hour.
Flatten the dough thin on a well floured surface. The dough should be a few centimeters wider than the diameter of tart mold. After you’ve flattened it, dust it with flour a bit so it doesn’t stick, then roll it around the rolling pin and transfer into a mold. Tuck it in nicely and then cut out the excess dough that hangs out of the mold. Heat oven to 180°C/356°F.
Poke a few holes in dough on a bottom of a mold with a fork. Take a piece of baking paper and place it over the dough. Put some beans or rice over the paper so the dough doesn’t rise and deform while baking.
Bake like this for 15 minutes, then remove the mold from the oven, take out the rice/beans and paper and return the mold into the oven for another 5 minutes of baking. When it’s done, let cool completely.
For caramel bring sugar, salt and water in a pot to boil and then continue to simmer on low heat until the mixture get nice caramel color or something like that. Be very careful while you do it as it’s extremely hot. Stay near the stove because from the moment that caramelization process begins, everything happens fast. So, when caramel gets desired color, quickly remove the pot from the stove and stir in butter, sour cream and heavy cream. It’s gonna get bubbly – be careful!!! Stir until it gets evenly smooth and let cool slightly. Pour into the cooled crust. Let cool completely and put into the fridge.
When caramel is totally cool, begin to prepare ganache. Let heavy cream to boil and put pieces of chocolate into a bowl. When the cream boils pour it over the chocolate. Let it sit for a minute and then start stirring until it gets smooth and shiny. Let it slightly cool and pour into crust over the caramel.
Let everything sit in a fridge overnight.