Tarte Au Chocolat/caramel Recipe
Dark Chocolate 66% ganache, caramel and fleur de sel
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Ingredients
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For the Tart Shell
For the Caramel
For the Chocolate Ganache
Method
Prepare the Tart Shell
- 1
Make the Dough
In a mixing bowl, combine the flour, cocoa powder, and powdered sugar. Add the softened butter and mix until crumbly. Stir in the egg yolk and ice water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 2
Make the Caramel
- 3
Prepare Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color. Remove from heat and carefully stir in the heavy cream and butter until smooth. Add fleur de sel and mix well. Allow to cool slightly.
Prepare the Chocolate Ganache
- 4
Combine Ingredients
Place the chopped dark chocolate in a bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for a few minutes. Stir until smooth and glossy.
Assemble the Tarte
- 5
Layer and Chill
Pour the caramel into the cooled tart shell, spreading it evenly. Then pour the chocolate ganache over the caramel layer. Refrigerate for at least 2 hours to set.
- 6
Serve
Once set, sprinkle with additional fleur de sel before slicing and serving.
