Chocolate and Salted Caramel Tart

This tart is extemly yummy, the combination of the salty caramel with the chocolate is perfect. Please do not use table salt, take salt flakes or fleur de sel, diference is considerably better.

Chocolate and Salted Caramel Tart

pastry:

130 g cold butter
80 g white sugar
170 g flour
30 g unsweetened Dutch-process cocoa powder
2 yellow large eggs
1/2 teaspoon vanilla paste
1/4 teaspoon salt

salty caramel:

60 g butter
2 tablespoons water
50 g light brown sugar
50 g white sugar
100 ml heavy cream
fleur de sel (I used about 1/4 teaspoon)

ganache:

150 g dark chocolate
125 ml heavy cream
20 g butter

pastry: Beat the butter and the sugar in a bowl with an electric mixer on a medium speed about 3 minutes until pale and fluffy. Reduce speed to medium-low. Add flour, cocoa and salt, continue mixing and finally add the egg yolks and mix until strats sticks together. Shape dough into a disk using your hands, warp in plastic and refigerate 1 hour up to 2 days. Can also be freezed up to 3 months.

salty caramel: for the caramel you can have a look here. 

On a floured surface, roll out dough and fill a loose-bottomed tin of 23 cm. Trim and pierce bottoms with a fork. Refrigerate or freeze until firm, about 30 minutes.

Preheat the oven to 170º. Cover the tin with baking paper and fill it with dried beans. Bake for 15 minutes remove parchment and weights and continue baking until crust sets, about 10 minutes. Let cool completely on a wire rack in the mold.

Once it has cooled down complety spread the salty caramel all over the cake and place it in the fridge to set while we do the ganache.

ganache: Bring the heavy cream to boil on a medium saucepan over low heat. Remove just when starts boiling and pour in the chopped chocolate the butter and stir with a rubber spatula until smooth. Let it cool for a while.

Cover the cake with the chocolate ganache and sprinkle it some salt all over. 

Do you like this kind of tarts? You can have a look to this one here as well.

Have a nice week  ♥