Caramel-Chocolate Tart

Directions

1. 1

   Step 1

   

   Take the butter out of the refrigerator 30 minutes before cooking to soften at room temperature. Sift the flour. Prepare bowls, a rolling pin, two saucepans, a baking pan with a diameter of 15–20 cm. Line its bottom and sides with parchment paper. You will also need dry beans or peas as a weight for baking the base.

2. 2

   Step 2

   

   Place 200 g of softened butter in a deep bowl, add 120 g of sugar. Rub with a spatula until smooth. Add the eggs one at a time, rubbing the mass after each addition.

3. 3

   Step 3

   

   Add 1 tsp of salt and the sifted flour to the butter mixture, reserving 1 tbsp for rolling. Quickly knead a smooth, plastic dough. Roll it into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

4. 4

   Step 4

   

   Sprinkle the table with the reserved flour and place the chilled dough on it. Roll out into a round, thin circle 5–6 cm larger than the pan. Place it in the pan, forming high sides from the dough. Cover with plastic wrap and freeze for 30–40 minutes.

5. 5

   Step 5

   

   Preheat the oven to 175 °C. Remove the plastic wrap from the hard, chilled dough and place foil instead. Press it so it completely covers the bottom and sides of the dough.

6. 6

   Step 6

   

   Sprinkle dry beans or peas onto the foil as a weight. Bake the base for about 30 minutes until it is baked through but remains light. Adjust for your oven's characteristics. Remove the weight and foil, brown the crust for another 5–7 minutes, then remove from the oven and let it cool completely without removing from the pan.

7. 7

   Step 7

   

   Pour 240 g of sugar into a saucepan with a thick bottom. Heat over low heat for about 3–4 minutes, shaking occasionally, until the sugar melts to a light brown color.

8. 8

   Step 8

   

   Add 120 g of butter and 1 pinch of salt to the sugar. Heat the caramel, stirring constantly, for another 2–3 minutes. The mass should become light, fluffy, and increase slightly in volume.

9. 9

   Step 9

   

   Pour 100 ml of cream into the caramel in a thin stream. Cook the mass, stirring constantly, for about 20–25 minutes until it thickens and becomes golden brown. Remove the saucepan from the heat.

10. 10

    Step 10

    

    Sprinkle the cooled crust in the pan with pine nuts and pour the hot caramel over them. Smooth it out and place the pan with the tart in the freezer while you prepare the ganache.

11. 11

    Step 11

    

    Break the chocolate bars into small pieces and place them in a clean saucepan. Pour 1.5 cups of cream over the chocolate. Heat over medium heat, stirring, for about 3–4 minutes. The chocolate should melt and the mixture become smooth. Remove the saucepan from the heat.

12. 12

    Step 12

    

    Remove the pan with the tart, spread the chocolate ganache over the caramel layer. Refrigerate the tart until the chocolate is completely set, for 1–2 hours.

13. 13

    Step 13

    

    Serve the tart, garnished with coarse sea salt.