Chocolate Caramel Tart Food

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CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

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

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

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

CHOCOLATE CARAMEL TARTS



Chocolate Caramel Tarts image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 tartlettes

Number Of Ingredients 15

1/2 cup unsalted butter (1 stick), softened
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups flour
1/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup water
2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, chopped
Pinch fine sea salt, such as fleur de sel

Steps:

  • Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
  • Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.
  • Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
  • Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)
  • Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.
  • Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.

CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

This is from the Valentines Issue of Martha Stewart Living. What a lovely "Love Day" dessert this would be!

Provided by Miss Erin C.

Categories     Pie

Time 2h30m

Yield 1 9" Tart

Number Of Ingredients 20

1 1/4 cups flour
2 tablespoons cocoa
1/3 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled,cut into pieces
3 large egg yolks
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup sugar
1/4 teaspoon salt
1/4 cup water
1 1/2 cups heavy cream
2 tablespoons unsalted butter, room temp
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, finely chopped
cocoa, for dusting
24 pecan halves
3 cups sugar
3/4 cup water
1 teaspoon cream of tartar

Steps:

  • For the Chocolate Pate Sucree-----------.
  • Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
  • Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
  • For the Tart----------------.
  • Preheat the oven to 350F degrees.
  • Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
  • Refrigerate the shell for 30 minutes.
  • Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
  • Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
  • Place on a baking sheet, bake for 20 minutes.
  • Remove paper and beans, continue baking until crust is golden, about 10 minutes.
  • Transfer to a wire rack and cool completely.
  • Make the caramel by placing the sugar, salt and water in a small saucepan.
  • Bring the mixture to a boil over medium high heat.
  • Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
  • Cook, gently swirling (do not stir) until the caramel is a rich amber color.
  • Remove from heat and add 1/2 c of cream, butter and vanilla.
  • Stir until smooth.
  • Pour mixture into chocolate tart shell.
  • Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
  • Place chocolate in a medium heat-proof bowl.
  • Bring remaining cup of cream to a boil in a small saucepan.
  • Pour over the chocolate, let sit for 5 minutes.
  • Stir until completely smooth.
  • Pour over caramel and pecans.
  • Return tart to refrigerator and chill for at least 1 hour.
  • To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
  • Gently insert an 8" wooden skewer into each pecan, set aside.
  • Prepare an ice bath, and set aside.
  • Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
  • Cook, without stirring until the mixture begins to brown.
  • Gently swirl the pan to color evenly.
  • Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
  • Allow the caramel to sit, until slightly thickened for about 15 minutes.
  • When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
  • Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
  • Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
  • Gently remove skewers before serving.

Nutrition Facts : Calories 7171.8, Fat 343.7, SaturatedFat 155.4, Cholesterol 1362.7, Sodium 1929, Carbohydrate 1025.8, Fiber 21.5, Sugar 873.6, Protein 47.8

DARK CHOCOLATE-CARAMEL TART



Dark Chocolate-Caramel Tart image

Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup all-purpose flour
1/3 cup unsweetened dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon fine sea salt
5 tablespoons plus 1 teaspoon cold unsalted butter, diced
1 large egg yolk
4 to 6 teaspoons cold water
1 cup sugar
6 tablespoons water
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
6 ounces semisweet or bittersweet chocolate, chopped
1 stick unsalted butter, diced
5 large egg yolks plus 1 whole egg
Flaky sea salt

Steps:

  • Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
  • Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
  • Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
  • Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
  • Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
  • Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

CHOCOLATE-CARAMEL PECAN TART



Chocolate-Caramel Pecan Tart image

Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h40m

Yield Makes one 9-inch pie

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, chopped
1 1/2 cup toasted pecans, chopped
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
  • On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
  • Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
  • Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.

CHOCOLATE, PECAN, AND CARAMEL TART



Chocolate, Pecan, and Caramel Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Kentucky Derby     Pecan     Double Boiler     Bon Appétit     Small Plates

Yield Makes 12 to 14 servings

Number Of Ingredients 9

7 whole graham crackers, broken into pieces
2 tablespoons plus 1 cup sugar
6 tablespoons unsalted butter, melted
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups (about) pecan halves, toasted
1/4 cup water
1 cup whipping cream
2 tablespoons unsalted butter
6 ounces milk chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
  • Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
  • Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

CHOCOLATE CARAMEL TARTS



Chocolate Caramel Tarts image

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 dozen tartlets

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
1 pinch of coarse salt
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, finely chopped

Steps:

  • Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
  • Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
  • Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
  • Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
  • Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART



Chocolate, hazelnut & salted caramel tart image

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

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.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

Categories     Chocolate     Bake     Chill     Pastry     Boil

Yield Makes one 9-inch tart

Number Of Ingredients 17

Chocolate Pâte Sucrée (page 561)
1 cup chopped pecans
1 cup sugar
1/4 teaspoon salt
1/4 cup water
1 1/2 cups heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Cocoa, for dusting (optional)
Caramel-Dipped Pecans (optional; recipe follows)
Caramel-Dipped Pecans
24 pecan halves
3 cups sugar
3/4 cup water
1 teaspoon cream of tartar
(makes 24)

Steps:

  • Preheat the oven to 350°F. Roll the chocolate pâte sucrée 1/8 inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock the bottom of the tart with a fork. Refrigerate 30 minutes.
  • Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.
  • Line the tart shell with parchment paper, pressing into the edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove the paper and beans, and continue baking until the crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.
  • Make the caramel by placing the sugar, salt, and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Cook, gently swirling the pan (do not stir), until the caramel is a rich amber color. Remove from heat, and add 1/2 cup cream and the butter and vanilla; stir until smooth.
  • Pour the mixture into the chocolate tart shell. Sprinkle the toasted pecans over the caramel; refrigerate while melting the chocolate.
  • Place the chocolate in a medium heatproof bowl. Bring the remaining cup cream to a boil in a small saucepan; pour over the chocolate. Let sit for 5 minutes; stir until completely smooth. Pour over the caramel and nuts; return the tart to the refrigerator to chill for at least 1 hour.
  • When ready to serve, if desired, dust the top of the tart with cocoa powder and garnish with caramel-dipped pecans.
  • Caramel-Dipped Pecans
  • Gently insert an 8-inch wooden skewer into each pecan. Set aside.
  • Prepare an ice-water bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when the caramel is a rich amber color, and place the pan in the ice bath for 5 seconds to stop the cooking.
  • Allow the caramel to sit until slightly thickened, about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When the caramel is ready, dip the pecans, lifting up and swirling slightly to fully coat. Hold the skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan.
  • Place the skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand the skewers upright in flower foam or a heavy container until ready to serve. Gently remove the skewers before serving.

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From recipesbycarina.com


CHOCOLATE AND PEANUT CARAMEL TART – GEO FOODS
Chocolate and Peanut Caramel Tart. 27 Jul . AuthorGeo Foods CategoryDessert. Ingredients For Peanut Pastry 40 g salted peanuts 150 g plain flour 1 tbsp icing sugar 90 g unsalted butter 1 egg yolk For Peanut Caramel 150 g caster sugar 125 ml double cream 25 g unsalted butter 50 g salted peanuts For the Ganache 200 ml double cream 150 g dark chocolate. Preparation. 1. …
From foods.geo.tv


TESCO - FINEST SWISS CHOCOLATE & CARAMEL TART CALORIES ...
Tesco - Finest Swiss Chocolate & Caramel Tart. Serving Size : 100 g. 435 Cal. 47% 49g Carbs. 49% 23g Fat. 4% 4g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,565 cal. 435 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 44g. 23 / 67g left. Sodium 2,000g. 300 / 2,300g left. …
From frontend.myfitnesspal.com


CHOCOLATE CARAMEL TART RECIPE - TASTINGTABLE.COM
Once the tart base has chilled for 30 minutes, remove it from the fridge and spoon the caramel into the bottom. Spread it out in an even layer with the back of a spoon. Pour the chocolate ganache ...
From tastingtable.com


CHOCOLATE CARAMEL TART - DONNA HAY
baked caramel custard brûlée tart. baked caramel dumplings. baked chilli tofu and kale noodles with black sesame dressing. baked chocolate tofu cheesecake. baked lamb and oregano meatballs. baked mushroom, bacon and spinach risotto. baked mussels with tomato and capers. baked pasta with ricotta, leek and spinach.
From donnahay.com.au


SALTED CARAMEL AND CHOCOLATE TART - KING ARTHUR BAKING
Best Chocolate Recipes ... Place the caramel-filled tart in the freezer to firm up for 30 minutes. To make the chocolate filling: Heat the cream in a saucepan or a microwave until it begins to steam. Pour the hot cream over the chocolate in a bowl, let it sit for 5 minutes, then stir until melted and smooth. If necessary, reheat very briefly to soften any remaining hard bits of …
From kingarthurbaking.com


CHOCOLATE CARAMEL TARTS RECIPE | DESSERT RECIPES | PBS FOOD
Directions. Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla ...
From pbs.org


CHOCOLATE CARAMEL TART - SAVEUR
Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup ...
From saveur.com


CHOCOLATE AND CARAMEL RECIPES: 3 INDULGENT BAKES FOR ...
Place the flour, cocoa, sugar, yeast and salt in a stand mixer and stir to combine. Add the eggs. Using the dough hook attachment, mix on low speed …
From stylist.co.uk


CHOCOLATE SALTED CARAMEL TART - HOME COOKING ADVENTURE
This chocolate caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite. Love the salt crystals as they don't melt immediately and let your taste buds experience the sweet, the salty and the bitter in the same …
From homecookingadventure.com


SALTED CARAMEL TART | CARAMEL RECIPES | TESCO REAL FOOD
An elegant and sumptuous salted caramel tart with a rich chocolate ganache topping, perfect for a show-stopping dessert. As a helpful tip, buy ready-rolled pastry or cooked pastry shell to save yourself time. See method. Serves 12 1 hr 30 mins to prepare and 30 mins to cook; 514 calories / serving; Vegetarian; Ingredients. For the pastry. 190g plain flour, plus extra for dusting; 125g …
From realfood.tesco.com


CHOCOLATE CARAMEL TART - COOKSTR.COM
Preheat oven to 325°F. In a medium-sized heavy-bottomed saucepan, combine the sugar, ¼ cup water, and a pinch of cream of tartar or a drop of lemon juice. Cover and bring to a rapid boil over medium-high heat. Boil for 1 minute, uncover, and continue to cook until the sugar caramelizes and becomes a deep, golden brown.
From cookstr.com


SALTED CARAMEL CHOCOLATE TART WITH CANDIED PEANUTS ...
Add salt and peanuts and fold together. Allow caramel to cool for about 10-15 minutes then pour on top of graham cracker crust and place back into the freezer. Make the chocolate ganache layer by adding heavy cream to a sauce pan over low heat. Do not boil. Warm for about 2-3 minutes, then add dark chocolate chips.
From britneybreaksbread.com


CHOCOLATE-CARAMEL HAZELNUT TART RECIPE - FOOD & WINE
Preheat the oven to 350°. Roll out the dough between 2 sheets of plastic wrap to an 11-inch round. Peel off the top sheet of plastic and invert the dough over a 9-inch fluted tart pan with a ...
From foodandwine.com


CHOCOLATE CARAMEL TART - DESSERT NOW, DINNER LATER!
CHOCOLATE GANACHE: Place chocolate chips in a glass bowl. Bring heavy cream to a simmer in a saucepan or for 30-60 seconds in the microwave. Pour hot cream over the chocolate chips, let sit for 1 minute, then whisk until completely smooth. Pour ganache over caramel, and smooth or swirl with an offset spatula.
From dessertnowdinnerlater.com


FERGUS HENDERSON’S SALTED CHOCOLATE AND CARAMEL TART ...
double cream 500g. glucose 40g. dark chocolate 400g, broken into pieces. butter 40g. sea salt for sprinkling. First make the tart case. …
From theguardian.com


CHOCOLATE AND CARAMEL TART - WESTERN STAR
Once the caramel has chilled, prepare the chocolate ganache. Place the chopped chocolate into a medium bowl and set aside. Heat the cream in a small saucepan over a medium heat. Once the cream just begins to simmer, remove from the heat and pour the cream over the chocolate. Let the mixture sit for 1 minute while the chocolate begins to melt, then stir until smooth. Set …
From westernstarbutter.com.au


WHITE CHOCOLATE-SALTED CARAMEL TART - MY FOOD AND FAMILY
1. Heat oven to 325°F. 2. Spray 9-inch tart pan with removable bottom with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in nuts; spread onto bottom and up side of prepared pan.
From myfoodandfamily.com


GUINNESS®, CHOCOLATE, AND CARAMEL TART - FOOD RECIPES
A bittersweet, dark, Guinness®-chocolate layer sits atop chewy caramel and salty pretzels for a rich dessert that’s sure to wow. Plan ahead as this takes quite a bit of prep and cooling time. Make sure to read through the entire recipe before starting. Serve this tart at room temp, topped with some whiskey whipped cream, extra pretzels, and a sprinkle of sea salt to …
From recipes.studio


CHOCOLATE CARAMEL TART - SMITTEN KITCHEN
Press crust into bottom and up sides of a 9.5- to 10-inch round tart pan with a removable bottom (for easier release). Keep a quarter-sized ball of crust aside to patch cracks later, if needed. Transfer pan to freezer and freeze until solid, about 20 minutes. Meanwhile, heat oven to 325 degrees F.
From smittenkitchen.com


CHOCOLATE AND CARAMEL TART | DESSERT RECIPES | GOODTOKNOW
To make the chocolate layer: Break the chocolate into pieces, place in a bowl and add butter. Melt together in a microwave oven or by placing the bowl over a pan of hot water. Stir cocoa and vanilla extract into the mixture. Lightly beat together the eggs and caster sugar, then beat in the creme fraiche. Fold in the chocolate mixture. Pour the mixture into the pastry case.
From goodto.com


GOOEY CHOCOLATE CARAMEL TART RECIPE - REAL SIMPLE
Prepare the filling. In a small pot or microwave-safe bowl, heat the cream and butter together until melted. In medium saucepan heat the sugar, syrup, and ¼ cup water over medium-high heat until the sugar turns deep amber, swirling the pan to caramelize the sugar evenly, 6 to 8 minutes.
From realsimple.com


CHOCOLATE COFFEE CARAMEL TART
Ladle the chocolate into the tart shell over the caramel until the tart shell is full. Add another layer of caramel on top of the ganache, piping in a zigzag pattern. Garnish with TCHO Crush This and Dark & Bitter 100% chocolate shavings for extra flavor and texture. TCHO Pro Tip: To shave the chocolate over the tart, you can use a zester. Gently move the chocolate back and forth …
From tcho.com


[HOMEMADE] CHOCOLATE CARAMEL TART : FOOD - REDDIT
Set the pan on a rimmed baking sheet. Bake until the sides of the tart are firm and set, about 15 minutes. Carefully lift out the foil and bake until the pastry looks dry and set, 5 to 10 minutes more. Let cool completely on a rack. To make the caramel, in a large saucepan, combine the sugar, water, and corn syrup and cook over medium-high heat ...
From reddit.com


SALTED CHOCOLATE CARAMEL TART - BROWN EYED BAKER
Instructions. Make the Crust: Place the butter and sugar in a food processor and process until pale in color, about 10 seconds. Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms (about 10 1-second pulses). Turn out into a round 9-inch tart pan and press into the bottom and up sides.
From browneyedbaker.com


CHOCOLATE CARAMEL TART - HEZZI-D'S BOOKS AND COOKS
Preheat the oven to 350 degrees. Line the tart crust with parchment paper and fill with dried beans or pie weights. Bake for 13-15 minutes or until the crust looks dry. Remove the parchment paper and weights and then bake for an additional 5 minutes. Transfer to a wire rack and cool completely.
From hezzi-dsbooksandcooks.com


ROSE LEVY BERANBAUM'S MILK CHOCOLATE CARAMEL TART · FAITH ...
Sub-Recipes for this tart: Sweet Cookie Tart or Pie Crust (Pâte Sucrée), prebaked in a tart pan Milk Chocolate Ganache. MISE EN PLACE for this recipe: • About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC). • Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat it for a few …
From foodschmooze.org


CHAI SALTED CARAMEL CHOCOLATE TART - FOOD DUCHESS
This gorgeous tart features a creamy and deeply sweet salted caramel filling that has been infused with warm chai spices. Sitting a top a chai-spiced shortcrust pastry and topped with a velvety chocolate ganache, this Chai Salted Caramel Chocolate Tart is a definite show-stopping Fall or thanksgiving dessert!
From foodduchess.com


CHOCOLATE TART RECIPES - BBC GOOD FOOD
Chocolate, hazelnut & salted caramel tart. A star rating of 4.7 out of 5. 55 ratings. A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling. 1 hr 30 mins. More effort.
From bbcgoodfood.com


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