I made a chocolate caramel tart. For the crust I used Cindy Mushet’s press-in chocolate dough. For the filling, I spread a thin layer of caramel and then topped that with some ganache. I think that a thin layer of caramel is best, even though it is more subtle than a thick layer.
Adapted from a recipe in the TAG cookbook, with the crust replaced with Cindy Mushet’s press-in dough and an alternate version with caramel inspired by Claudia Fleming’s recipe
Chocolate Tart Dough (for a 9″ round or a 4″x13.5″ rectangular tart pan)
Adapted from Cindy Mushet
4 ounces butter or margarine, softened
2.25 ounces sugar (1/3 cup)
5 ounces flour (about 1 cup)
2 1/2 Tbl. cocoa
Cream the butter and the sugar until smooth. Add yolk and blend in well.
Combine the cocoa and the flour in a another bowl until evenly mixed together.
Dump the flour/cocoa mixture into the butter/sugar/yolk mixture.
Combine everything together gently just until it comes together in moist clumps (use low speed if using mixer or use a spatula). There will be medium and small lumps, but the mixture will be evenly moist and will clump together when you press it. Make sure that the color is even and that there are no dry patches of flour/cocoa or lumps of butter.
If you overmix, the dough will get smooth and sticky and will be hard to work with. If this happens, the fix is to chill the dough about 15 minutes until the butter/margarine gets hard and the dough is less sticky.
Dump the dough clumps into the tart pan and press it evenly over the surface (bottom and sides). NOTE: you might want to reserve just a little bit of dough for making any repairs later (see below for baking instructions). Chill 1 hour in the fridge or 1/2 hour in the freezer.
Bake the tart shell at 350 degrees for 30-32 minutes. After about 15 minutes (the halfway mark), take the tart out of the oven and check for cracks. If you reserved some dough, here is your chance to use it: press the reserved dough over the cracks like putty to seal them up. Return the tart to the oven to finish baking. Remove the tart, cool on a rack.
When the tart shell is cool, fill it with ganache. Let the tart chill in the fridge for at least a half hour to get firm enough to unmold from the tart pan. Have ready a plate, cake cardboard, or foil covered piece of cardboard the right size to support the tart.
9 3/4 ounces bittersweet chocolate, very finely chopped
1 cup heavy cream
Put the chopped chocolate in a heat-proof bowl. Heat the cream just to the boiling point. Pour the hot cream over the chopped chocolate. Let sit a minute, and then whisk until smooth.
Caramel variation: put a layer of caramel on the bottom of the shell before adding the ganache. You will only need a portion (maybe half) of the below amount of caramel. You might have leftover ganache, as well.
Caramel (makes twice as much as you need for the tart)
1 cup heavy cream
1 cup sugar
1/2 tsp. vanilla
Caramelize the sugar in a 3 quart saucepan. If you do not know how to do this, go here or here.
Add the cream and cook the sauce for about 5 minutes. Cool and add vanilla. You will
only need half the caramel for the tart, unless you want a thick layer of caramel.
If you use more caramel, you will need less ganache. Fortunately, both the ganache and the caramel are yummy to have as leftovers.