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Recipe Box – Chocolate Ganache and Salty Caramel Tart

November 22, 2011

This is not for the weak. This is a dessert lovers dessert and there is just enough salty to cut the sweet.

The recipe is an adaptation from Sweetapolita

The Crust

• 1 1/2 cups flour
• 1/4 cup and 1 tablespoon cocoa powder
• 1/4 teaspoon kosher salt
• 10 tablespoons butter, cubed and softened
• 2 egg yolks, at room temperature
• 1/2 teaspoon vanilla

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
2. Cream together butter and sugar until pale and fluffy. Mix in egg yolks and vanilla. Add in dry ingredients.
3. Place dough into a 9″ fluted tart pan with a removable bottom and press dough evenly into pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake for 15 minutes. Cool.

The Caramel


• 1 1/2 cups sugar
• 6 tablespoons light corn syrup
• 1/4 teaspoon kosher salt
• 6 tablespoons butter
• 7 tablespoons heavy cream

1. In a heavy saucepan, whisk together sugar, corn syrup, salt, and water. Bring to a boil over medium heat.
2.Cook (do not stir) until an inserted candy thermometer reads 340 degrees or until it is a rich amber color.
3.Remove the pan from the heat and whisk in butter and cream. Pour caramel into the cooled tart shell and let it cool for a minute before refrigerating for 4-5 hours.

The Ganache


• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate, finely chopped
• Sea Salt

1. Bring heavy cream to an almost boil. Pull from heat as soon as you see a few bubbles on the surface.
2. Put chopped up chocolate into a medium bowl and pour the hot cream over it. Let it sit for a couple minutes then stir slowly in a circular motion with a rubber spatula until smooth.
3. Pour ganache evenly over the tart and spread with a spatula. Refrigerate 4-5 hours or overnight.

Sprinkle the top with sea salt right before serving.

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