Chocolate Salted Caramel Tart Recipe by Archana’s Kitchen


  • To start making the Chocolate salted Caramel Tart first, make the tart base.

  • Whisk the flour and sugar in a mixing bowl or a meals processor.

  • Add the butter and rub together with your finger suggestions (if making by hand) until the combination resembles bread crumbs.

  • Whisk and add the egg. Stir within the water and blend until it varieties coarse dough

  • Working rapidly deliver collectively to kind a ball.

  • Wrap in a cling movie and refrigerate for a minimum of 1 hour. Preheat the oven to 190 deg C.

  • Grease 2 -7 inch tart pans. Cut the dough into 2 components.

  • Roll out one dough ball on a flippantly floured working floor .

  • You can roll it out between 2 parchment sheets. Measure the scale of the tart pan and roll out the dough accordingly.

  • Place the rolled out dough into the tart pan and press .

  • Prick with fork all around the base and place it within the fridge for 15 minutes.

  • Repeat with the opposite dough ball and different pan.

  • Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans). Bake within the oven for about 10 minutes .

  • Take out the beans and paper and return to the oven to dry out the bottom.

  • Bake for 4-5 minutes extra or until the perimeters flip golden.

  • Cool as it’s on a wire rack. After 15 minutes take out the pastry from the pan.

  • The subsequent step is to make the caramel syrup. Add the sugar and water in a heavy saucepan.

  • Cook on low flame until the sugar dissolves. Increase the warmth to medium and let the combination boil. Do not stir.

  • Once the combination turns a darkish caramel color take it off the warmth.

  • Working rapidly add the butter and the cream. The combination will bubble vigorously.

  • Return it to warmth and cook dinner for 1-2 minutes extra. Cool and preserve apart until wanted

  • To make the Ganache, place the chopped chocolate in a warmth rpoog bowl.

  • Warm the cream until you possibly can see bubble seem on the sting. Pour the cream over the chocolate. Wait for a minute and blend.

  • Mix until all of the chocolate mixes with the cream. Keep apart until required.

  • To make the Chocolate salted caramel tart, Pour the caramel over each the tart shells.

  • Refrigerate for 2-Three hours. Pour the ganache over the caramel and refrigerate for one more hour. Sprinkle some sea salt over the tart and serve.



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