Thursday, September 2, 2010

Choco­late Caramel "Twix" Tart

Print
Source: Pass the Sushi


Choco­late Caramel Tart with Sea Salt - "Twix Tart"
makes (1) 9-in tart or (6) 3 1/2-in tartlets

Ingre­di­ents:

Pâte Sablée

10 table­spoons (5 ounces) unsalted but­ter, room temperature
1/2 cup (3 1/2 ounces) sugar
2 eggs, room temperature
2 cups (8 1/2 ounces) all pur­pose flour
1 tea­spoon salt

Caramel:

1/2 cup heavy cream
1 cup sugar
pinch of Mal­don sea salt

Choco­late Ganache

12 ounces bit­ter­sweet (60%-66%) choco­late, coarsely chopped
2 cups heavy cream


Prepa­ra­tion:

For the pâte sablée:

Cream but­ter and sugar together in a stand mixer. Add eggs and mix just until incor­po­rated. Add flour and salt and mix on low just until incorporated.

Scrape out dough onto a piece of plas­tic wrap and form into a disk. Wrap fully and refrig­er­ate for at least 1 hour or overnight.

Flour work sur­face and roll out dough to 1/4″ thick. Lay into a 9″ tart pan or tart rings of your choos­ing and trim excess dough with a knife. Refrig­er­ate for an hour before baking.

Pre­heat oven to 350 degrees F. Line tart shell with foil and fill with dried beans or pie weights. Bake for 30 min­utes (check ear­lier if you are bak­ing indi­vid­ual tarts), turn­ing halfway through.

Remove foil and weight and bake for 10 more min­utes (indi­vid­ual tarts may not need addi­tional bak­ing time). Tart shells should be lightly golden. Remove from oven and let cool fully on wire rack before filling.

For the caramel:

Place cream in a small saucepan and bring to boil. Set aside while you cook the sugar.

Com­bine sugar with 5 table­spoons of water in a heavy saucepan. Cook over high heat, stir­ring, until sugar dis­solves. Bring mix­ture to boil and cook with­out stir­ring for about 4 min­utes until it turns dark amber. Swirl to ensure it cooks evenly.

Take mix­ture off stove and pour cream slowly into the sugar (it will boil up so don’t pour in all at once.)Stir until incor­po­rated and smooth.Add in salt. If caramel has cooled too much and become thick, place over heat and warm until it is liq­uid enough to pour.

Pour the caramel into the tart shell, cov­er­ing the bot­tom evenly. Let cool until it firms and is no longer shiny. You can place the tart shell in the refrig­er­a­tor to speed up the process.

For the ganache:

Place choco­late and salt in a heat­proof bowl. Place cream in a small saucepan and bring to a boil on high heat on the stove. Pour cream over the choco­late and let sit for a few min­utes. Then whisk slowly and gen­tly to com­bine. Do not stir too vig­or­ously as this incor­po­rates air into the ganache and gives it a less smooth and vel­vety texture.

Pour the ganache into the tart shell over the caramel. Let set at room tem­per­a­ture for at least 3 hours or up to 12 hours.

Sprin­kle with sea salt before serving.