Dark Chocolate Caramel Salt Tart

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Recipe yields 2 tarts or 24 servings

Chocolate Sueree
2 Lb All Purpose Flour
10.5oz Sugar
2 Tsp Salt
2oz Cocoa Powder
12 Egg Yolks
10oz Butter
1.5oz Water (very cold)

Cream butter and sugar until pale and fluffy. Add egg yolks and mix until fully combined, scrape bowl and continue mixing. Sift flour, salt and cocoa on top of butter mixture, begin mixing again and bring to almost combined, add water and mix until dough comes together. Portion to 12oz and chill for 15 minutes. Roll dough between two sheets of parchment paper to ensure no extra flour is incorporated. Fit to two tart shell molds and freeze until firm. Bake at 325° for 15 minutes, using a pie weight in each tin so the dough remains flat. Refreeze.

Ganache

2 Lb Dark Chocolate (55-70%)
2oz Butter
2 Lb Heavy Cream

Place chocolate and butter in a stainless steel bowl. Bring cream to a boil and carefully pour over chocolate. Stir to combine.

Caramel
4Lb 8oz Sugar
6oz Corn Syrup or Glucose
1 Lb Water
4 Tbsp Salt
2Lb 8oz Heavy Cream
6oz Butter

This can be made in advance.
In a large steel pot, bring sugar, glucose, salt and water to a boil. With a paint brush in water, brush the edges of the boiling mixture frequently to ensure no recrystalization takes place. Sugar can be cooked to dark amber, but be careful not to burn. Thermometer usually reads about 320°, but rely more on sight and smell as this is not always guaranteed. When caramel is dark amber, remove from heat and gradually whisk in butter and cream, mixture will boil rapidly and may seize up, continue whisking. Strain through fine-mesh chinoise and cool to room temperature.

To assemble: Pour about half of the ganache into tart shells and tip tin to evenly coat, then chill. Next pour about 3oz of caramel onto the layer of ganache and tip tins to coat evenly and chill. Pour the remaining ganache over the caramel, evenly smooth over, and chill for at least 2 hours before slicing. Garnish with cypress sea salt, fruit, ice cream or your preferred accoutrements. Bon Appétit!

Courtesy of Zach Rampulla – SALT Pastry Chef

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