Chocolate and Caramel Tart
Ingredients
Shortcrust pastry
- 200 g flour
- 80 g butter
- 110 g sugar
- 1 egg
- 1 yolk
- salt
Caramel sauce
- 2 tablespoons water
- two drops lemon
- 70 g granulated sugar
- 70 ml fresh cream
- 15 g butter
- 1 pinch salt
Ganache
- 430 ml fresh cream
- 300 g dark chocolate at 75%
Decoration
- 150 ml fresh cream
- 1 tablespoon sugar
- unsweetened cocoa powder
Preparation
Prepare the shortcrust pastry by mixing flour, butter, sugar, egg, yolk, and salt, then chill, roll out, and bake until golden.
Make the caramel sauce by combining water, a few drops of lemon juice, and granulated sugar, heat until caramelized, then add fresh cream, butter, and a pinch of salt, stirring until smooth.
Create the ganache by heating fresh cream and pouring it over dark chocolate, stirring until melted and smooth.
Assemble the tart by pouring the caramel sauce into the baked pastry shell, then add the ganache and refrigerate to set.
For decoration, whip fresh cream with sugar until stiff peaks form, pipe onto the tart, and dust with unsweetened cocoa powder.
Notes
This tart is ideal for celebrating World Chocolate Day or as a special dessert to impress guests at dinner parties.
