Chocolate Caramel Tart with Sea Salt.....to die for!

Chocolate Caramel Tart with Sea Salt

There is a deep divide between those who favor sweet and those who favor salt. This is fact! However, is that a divide that can meld, if you combine the two?

Most people born and raised in the US, tend to be rather salt heavy and frequently use it in our desserts. Brownies, chocolate chip cookies, even bread, ice cream and pie crusts. Fruit based desserts should not use salt, because they rely on the delicate interplay between sweet and sour for their appeal. Most cooks reach for the salt without even thinking when components include cream, chocolate, nuts and caramel are involved. I love the combination of salt and chocolate, and came across this recipe, courtesy of Saveur.

For the crust:

1 1/2 cups flour
1/4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
1/4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1/2 cup plus 2 tbsp. confectioner's sugar
2 egg yolks, perferably at room temperature
1/2 tsp. vanilla extract

For the caramel:
1 1/2 cups sugar
3 tbsp. light corn syrup
1/4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. creme fraiche

For the ganache:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finally chopped. (I used a block of Ghirardelli and just broke the squares apart)
Grey sea salt for garnish

Instructions:

Heat oven to 350F. Combine flour, cocoa powder and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy. Mix in yolks and vanilla.

Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refridgerate for 30 minutes.

Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. In a 1-quart saucepan, whisk together sugar, corn syrup, salt and 6 tbsp. water and bring to a boil. Cook without stirring, until a candy thermometer inserted into the syrup reaches 340F.

 

Remove pan from heat and whisk in butter, cream and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly . Refrigerate until firm, 4-5 hours. This can be done a day ahead as the ganache layer also needs to refrigerate 4-5 hours as well. 

Bring cream to a boil in a 1-quart saucepan over medium heat. Put chocolate into a medium and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refridgerate until set about 4-5 hours. Sprinkle tart with sea salt, slice and serve chilled. 

Sprinkle tart with sea salt, slice and serve chilled. 

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 My husband spotted this little fella on a leaf of our hydrangea this morning and took this shot. Isn't he cute? I couldn't resist posting him on the blog! He want's his 15 minutes of fame. :-)

  

This weekend is the official start of SeaFair and I'm sure JJ will have some pictures to share with you all next week! Until then...have a lovely weekend! ~Amy