The chocolate tart with caramel sauce is certainly not a low-calorie tart, but an indulgence every now and then is worth it. The photo and the recipe immediately caught my eye, so delicious and different from the usual chocolate tarts, and it is from HO VOGLIA DI DOLCE, a wonderful and famous blog. This delightful tart is made of a cocoa shortcrust pastry blind-baked, a delicious caramel sauce, a chocolate ganache, and sliced almonds as decoration, a real delight to be eaten in moderation. The recipe has several preparations but is much simpler than it seems. Well, let’s discover the recipe, and I await you on my page Facebook on my profile Instagram TikTok on Pinterest and on my channel YouTube with my videos for a greeting and a comment.
See you soon, Susy
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 463.49 (Kcal)
- Carbohydrates 46.51 (g) of which sugars 29.21 (g)
- Proteins 4.96 (g)
- Fat 29.92 (g) of which saturated 11.23 (g)of which unsaturated 6.56 (g)
- Fibers 2.40 (g)
- Sodium 140.82 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Tart with Caramel Sauce
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 vanilla bean (seeds)
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup butter
- 3 tbsp water
- 1 pinch salt
- 5.3 oz 50% dark chocolate
- 1/2 cup heavy cream
Tools for Chocolate Tart with Caramel Sauce
- Baking Pan for tarts (9-inch diameter)
- 2 Saucepans – non-stick
- Stand mixer with paddle attachment
Preparing the Cocoa Shortcrust Pastry
In the bowl of the stand mixer with a K hook or commonly called a paddle, place the flour, vanilla, cold butter cut into pieces, and a pinch of salt. Start kneading then add the sugar, cocoa, egg, and yolk and knead quickly.
Shape the dough into a lump and the shortcrust pastry is ready. Let it rest in the fridge for at least an hour. After the resting time, transfer it to a 9-inch tart mold, prick the surface with a fork, and cover it with parchment paper. Put dried beans or ceramic baking weights inside for blind baking.
Then bake in a static oven for about twenty minutes at 356°F, remove it from the oven, take out the weights, and bake for another ten minutes.
Take it out again and let it cool well, meanwhile prepare the chocolate ganache.
Cut the chocolate into pieces. In a saucepan, pour the cream and bring it close to a boil. Then turn off the heat and add the chocolate, mixing well. Set aside.
In a saucepan, heat the cream on the stove, without boiling it. In another saucepan, put the water and sugar and with a wooden spoon dissolve the sugar and place it on low heat, stirring constantly. Once dissolved, it will start to boil, do not stir anymore.
When it reaches an amber color, remove it from the heat, wait a minute, and add the softened butter.
Let it melt without stirring, when it’s completely melted, mix well and gently add the cream, continuing to stir.
Put the saucepan back on low heat and in about eight minutes you will get a thick cream, turn off and let it cool.
Once the tart base has cooled, add the caramel sauce and let it cool in the fridge for about half an hour. After the time has passed, pour the chocolate ganache over the caramel sauce and finally decorate with almond slices.
Super delicious!!!
Storage
The chocolate tart with caramel sauce should be stored in the fridge for a couple of days.
