This is my first daring bakers’ challenge. I really enjoyed giving this a try. Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!
I chose the chocolate and caramel tart, though I thought a lot about making the crack pie. I knew my husband would be in love with this rich, dark chocolate tart. My son, who is a replica of his father when it comes to sweets, was begging for this slice after I was done taking pictures of it this morning. Yeah, I let him have some at 10 a.m. My bad.
I never realized I didn’t have an actual full size metal tart pan until now. I had to made do with this dish, but I think it worked out wonderfully. I will be putting that on my amazon wishlist.
The chocolate in this tart is amazing. It’s light and fluffy surprising. It’s freaking delish and pretty darn easy. The caramel sits on the bottom of the crust just waiting to be discovered. It’s the perfect tart, in my opinion.
This recipe is a pretty simple recipe. When I first printed it off to start it, I was a little intimidated, I’m not going to lie. After reading through it a few times, I was prepared to dive in. It’s definitely well worth it.
Chocolate & Caramel Tart
- 1 lg egg yolk
- 5 T . granulated or powdered sugar (I used powdered)
- 1 + 3/4 cups all-purpose flour
- pinch of salt
- 9 T . (1 stick + 1 tablespoon) cold butter, diced
- 3 T . + 1 tsp. cold water
- 7 T . granulated sugar
- 7 T . whole cream , hot
Chocolate Mousse Filling
- 2 lg eggs
- 7 T . whole milk
- 1/3 cup powdered sugar (optional)
- 13 T . whole cream
- 1 cup + 3 T. dark chocolate , chunked up
- Preheat the oven to 350 degrees. Grease a 9" tart pan.
- In a small bowl, add in the yolk, sugar, and 1 teaspoon of water. Whisk the egg mixture until it becomes light and fluffy.
- In a large bowl, sift together the flour and salt.
- Add in bits of the diced butter and give it a stir as you go so the butter doesn't stick together. Once all the butter is in the bowl, using a pastry cutter or fork, cut the butter into the flour until it resembles sand. Form a dome of flour and make a hole in the middle for the egg mixture and water.
- Pour the egg mixture and water into the hole and using your fingertips push the flour into the mixture. Continue to push the flour into the egg and water mixture to mix it.
- Once the flour and egg mixture start to combine, dump it out onto a clean work surface. Using the palm of your hand, smear the mixture. The dough will start to stick together. Continue to smear the dough until a ball has formed and all the mixture has been picked up by the dough ball.
- Lightly flour the work surface and roll your ball out into a circle that will cover your pan. (Once my dough was rolled out, I laid my rolling pin in the middle of the dough and flipped the dough over top of the rolling pin. I put my pan in front where the dough is and picked it up to set it inside. This is the easiest way to get dough into a pie or tart pan that I know of)
- Press the dough into the pan and trim the edges. Poke the bottom of the pan with a fork several times to vent the steam out.
- Line the tart pan with aluminum foil or parchment paper and put dry beans, rice or pie weights onto the pan. Bake for 9 minutes.
- Remove the beans and aluminum foil or parchment paper and bake for another 6 minutes. Allow the dough to cool.
- In a medium saucepan, pour the sugar into the pan and give it a tap to level it out. Turn the heat on to medium and let the sugar sit until the middle forms a sugar of caramelized sugar. Once this happens continuously stir the mixture with a wooden spoon until it becomes an amber color.
- Once the sugar is a nice amber color, very very slowly add in the hot cream. I warmed my cream in the microwave for about 1 minute and 30 seconds. I drizzled the cream in about 2 tablespoons at a time and mixed until the bubbling stopped. If you add all the cream in too fast or at once the sugar will seize up and you'll have to start all over.
- Once all the cream has been added, let the caramel cool.
Chocolate Mousse Filling
- In a medium bowl, whisk together the eggs, milk, and powdered sugar.
- In a small saucepan, add in all the cream over medium heat. Bring the cream to a boil.
- In a medium bowl, measure out all the chocolate and have it waiting for the cream.
- Once the cream has come to a boil, add it to the chunked chocolate. Let it sit for a minute and then whisk. It will come together and look like a thick, chocolate syrup.
- Add in a small amount of the hot chocolate into the egg mixture and whisk until combined.
- Pour the the egg mixture into the bowl of chocolate and whisk until combined.
- Spread the cooled caramel onto the the tart crust.
- Pour the chocolate onto a spoon and let it drizzle on top of the caramel. This will help to not disturb the caramel on the bottom of the crust.
- Bake for 30 minutes. The filling will be set, but will still jiggle a little in the middle.
- Remove the tart from the pan to cool to room temperature.
I hope you enjoy the Chocolate Caramel Tart!