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Chocolate-Caramel Tart
Chocolate-Caramel Tart
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Ingredients
Crust:
1 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut into 1/2-inch cubes
2 large egg yolks
Filling:
1 cup sugar1/4 cup water
1/4 cup heavy whipping cream
1/4 cup unsalted butter, cut into 4 pieces
1/2 teaspoon vanilla
1/4 teaspoon fine sea salt
Ganache:
1 cup heavy whipping cream1 teaspoon vanilla
5 ounces high-quality bittersweet chocolate, chopped
Preparation Method
To Make the Crust:
- Position oven rack to Rack 4. Preheat Wolf oven in BAKE at 375°F.
- Butter 9-inch tart or springform pan with removable bottom.
- In food processor bowl with cutting blade, process flour, sugar, and salt for 15 seconds.
- Add ½ cup butter; process until mixture resembles coarse meal.
- Add egg yolks; process until moist clumps form.
- Press dough onto bottom and up 1 inch on sides of prepared pan.
- Bake 18 to 20 minutes or until crust is golden brown.
- Cool in pan on rack while preparing caramel filling.
To Make Caramel Filling:
- In 2-quart heavy saucepan over medium-low heat on Wolf rangetop, combine sugar and water. Heat until sugar dissolves, stirring occasionally.
- Increase heat to HIGH and boil 7 minutes, without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush.
- Remove from heat; add cream (mixture will bubble vigorously).
- Add butter and stir over LOW until caramel is completely smooth. Add vanilla; stir in salt. Cool 10 minutes.
- Pour warm caramel into crust. Let stand at room temperature about 45 minutes, or until completely cool.
To Make the Ganache:
- In 1 ½-quart saucepan over medium-high heat on Wolf cooktop, bring cream to simmer.
- Remove from heat; add chocolate. Whisk until smooth.
- Add vanilla and stir. Let stand about 10 minutes, or until slightly cooled but still pourable.
- Pour ganache evenly over caramel filling.
- Refrigerate uncovered about 2 hours or until chocolate is firm. Refrigerate leftovers.
To Make Ahead:
This can be made and held covered in the refrigerator up to 2 days ahead of serving.