Chocolate Caramel Tart

This seriously decadent tart by Curtis Stone will finish your Christmas dinner on a crowd-pleasing note.

The ingredient of Chocolate Caramel Tart

• 1 3 cup hazelnuts toasted chopped
• nonstick cooking spray
• 3 4 cup plain flour
• 1 3 cup cocoa
• 1 2 teaspoon fine sea salt
• 85g unsalted butter softened
• 1 2 cup caster sugar
• 1 cup caster sugar
• 2 tablespoons water
• 1 tablespoon golden syrup
• 2 tablespoons cream at room temperature
• 110g unsalted butter
• 1 teaspoon flaked pink salt or sea salt
• 1 2 cup thickened cream
• 80g good quality dark chocolate 70 cacao chopped

The Instruction of chocolate caramel tart

• position the rack in the centre of the oven and preheat the oven to 180c 160c fan lightly spray a 35cm x 11cm rectangular tart pan with the cooking spray
• to make the crust in a medium bowl whisk the flour cocoa powder and salt to blend using an electric mixer fitted with the paddle attachment beat the butter and sugar in the mixer bowl until pale and fluffy reduce the speed to low speed and gradually stir in the flour mixture
• press the mixture into the prepared tart pan to cover the bottom and sides evenly using a fork prick the bottom of the dough all over bake for about 20 minutes or until the pastry is cooked and looks dry and set transfer the pan to a rack and cool completely
• to make the caramel in a medium heavy saucepan stir the sugar and water over medium heat for about 5 minutes or until the sugar dissolves using a moistened pastry brush brush down the sides of the pan to remove any grains of sugar boil without stirring for about 5 minutes or until the syrup turns a deep golden brown color and registers 200u00b0c on a candy thermometer add the golden syrup and then the cream and cook for about 30 seconds or until the cream is slightly reduced remove the saucepan from the heat and whisk in the butter strain through a fine sieve cool the caramel slightly and mix in the pink salt
• pour the caramel into the cooled tart shell refrigerate for about 2 hours or until set
• to make the ganache in a small heavy saucepan heat the cream over medium high heat just until hot remove the pan from the heat add the chocolate and set aside for 1 minute whisk the mixture just until blended pour the ganache into the tart shell to evenly cover the caramel layer refrigerate for about 2 hours or until set
• remove the tart from the tart pan and garnish with the hazelnuts slice and serve

Nutritions of Chocolate Caramel Tart

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation