My first taste of something as decadent as a chocolate caramel tart was actually from Humble Origins, a little cafe / bakery at the National University of Singapore (NUS). It was a sweet surprise from a friend (thanks Huazie!) but I wasn't expecting much. Imagine my delight when I bit into it - The smooth chocolate ganache and rich gooey caramel, all from a simple start up cafe in NUS!
I was inspired by their take on the tart, but wanted to amp it up a notch. I replaced the crust with Francois Payard's sweet tart dough and added some peanut crunch for a little Snickers kick. It's really a candy bar no brainer! Payard's recipe may require a little more effort, but it's so worth it. Your crust will be firm and buttery, like a shortbread.
For the Sweet Tart Dough (Adapted from Chocolate Epiphany) (Makes 1 9 inch crust shell)
3 ¼ cups all purpose flour
½ cup + 1 tablespoon sugar
2 sticks (225g) unsalted butter, room
temperature
2 eggs yolks
1 egg
11. Combine butter and
sugar in a stand mixer, beat on medium speed until combined.
2. With the motor
running, add egg yolks and egg one at a time. Add the flour and mix until dough
is smooth.
3. Remove the dough,
wrap in plastic wrap and chill for at least 1 hour. Preferably overnight.
4. To prepare, dust a
clean surface with flour. Roll out the dough to desired diameter but make sure
it is ¼ inch thick. Prick the dough with a fork. (The recipe said to chill the
dough again but being an eager beaver, I skipped this step)
5. Preheat your oven to
175C. Bake for 15-20 minutes, or until golden brown.
For the Caramel Filling (Adapted from Lottie & Doof ) Serves 8
1/2 cup water
2 cups granulated
sugar
1/4 cup light
corn syrup
1/2 cup heavy
cream
8 tablespoons
(1 stick) unsalted butter
2 tablespoons
crème fraîche / sour cream
For the Chocolate Ganache
For the Chocolate Ganache
1/2 cup heavy
cream
1. Caramel : Place 1/2 cup water in a large saucepan. Add
sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan
occasionally, until it becomes a medium amber caramel. (Mine took about 20
minutes, do NOT leave your sugar unwatched)
2. Caramel : Remove pan from heat,
carefully and slowly (the piping caramel will bubble and splatter, so be
careful!) add the heavy cream followed by the butter and crème fraîche. Stir
until smooth. (Excess caramel can be frozen for up to 3 months)
Pour the caramel into the cooled tart
shell and allow to set, first at room temperature and then in the refrigerator.
3. Ganache glaze : Place the chocolate in
a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot
cream over the chocolate, and let stand for 2 minutes, then stir with a rubber
spatula until smooth. Pour the ganache and spread over the tart. Refrigerate
until set.
Serve and enjoy with some coffee!
Baker Notes
1. The pastry dough takes time to
prepare, but it is so worth it. The
crust is extremely buttery and moreish.
2.You don’t need a candy thermometer,
just a watchful eye for your caramel.
3. For a little added crunch, I tossed in some extra peanut brittle to give it a peanutty/ snickers spin. You're free to spin your own variations - pecans / walnuts / dried fruit!
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