Chocolate-Caramel Tart


Bon Appetit, The Christmas Season
From the Editors of Bon Appétit, 2000, Condé Nast Publications, Clarkson Potter

“Here’s a candy-bar-like tart that has all the appeal of a New Orleans praline or a chocolate turtle. This big-dessert version is minus the usual nuts [feel free to add them if you like]. It can be made a couple of days ahead.”

12 servings

Crust
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel [zest]
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon vanilla extract

Chocolate Filling
3/4 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate,
finely chopped

Caramel Filling
3/4 cup sugar
1/3 cup water
1/3 cup whipping cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt

For crust: Blend flour, sugar, lemon peel [zest], and salt in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; refrigerate dough until firm enough to roll, about 30 minutes.
Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce curst all over with fork. Freeze 15 minutes. (Can be prepared 1 week ahead; keep frozen.)
Preheat oven to 400 degrees F. Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. Continue to bake until crust is golden, about 10 minutes (crust sides may shrink slightly). Transfer to rack and cool.
For chocolate filling: Bring cream to boil in heavy small saucepan. Remove pan from heat. Add chocolate and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. Reserve any remaining filling in saucepan.
For caramel filling: Stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20 minutes.
Spoon caramel filling over chocolate filling. Pipe or drizzle reserved chocolate filling decoratively over caramel (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover; keep chilled.)
 

Featured Archive Recipes:
Chocolate-Glazed Caramel Macadamia Tart
Chocolate Caramel Walnut Tartlets
Caramel Walnut Tart
 

Index - Pie Recipe Archives
Basic Pie Crust Recipes