I was walking to the market the other day and saw a neighborhood sign advertising a Memorial Day cookout on Sunday featuring a Pie Contest! I was intrigued! I have never entered a pie baking contest before! I knew I was making a lot of desserts for my own cookout on Monday afternoon, so I figured I would make an extra on Sunday and bring it for this competition. I figured everyone would be making a fruit pie (and I was right), so I went in the opposite direction!
I don’t usually like caramel, but I do like Bouchees au Caramel, a chewy soft caramel square from France sprinkled with Fleur de Sel. Trader Joe’s occasionally sell these French caramels, but they cover them in chocolate. I saw a recipe for a caramel chocolate pie online once, now I can’t find it so I combined a few different ones to make this dish. It is delicious but is another one of those dishes that is impossible to eat a large piece of. It is very dense. Sprinkle on the Fleur de Sel right before serving, it tends to melt into the chocolate overnight.
Salted Chocolate and Caramel Tart
crust:
12 tbsp butter
2 cups cake flour
4-6 tbsp cold water
6 tbsp cocoa powder
1 tsp salt
filling:
2 1/4 cups sugar
1/2 cup water
1 stick butter
1/2 cup heavy cream
pinch of salt
chocolate ganache:
4 ounces dark chocolate
1/2 cup heavy cream
fleur de sel
- Mix flour and cocoa together.
Mix softened butter and flour together, by hand.
Add salt and a bit of water to bring it together into a ball. - Chill for a half an hour.
- Preheat oven to 400 degrees.
Roll crust out to fit into an 9-10 inch tart pan.
Line with parchment. Add a layer of baking beans.
Bake for 10 minutes or so. Remove beans, bake 10 minutes longer. - In a large sauce pan, bring water and sugar to boil.
Cook for 10-15 minutes until caramel forms, do not stir.
Remove from heat and whisk in butter, heavy cream and salt.
Whisk until smooth. - Pour into tart shell and leave to cool and set for 1 hour.
- Place chocolate in a bowl. Bring cream to a boil.
Pour over chocolate, whisk until smooth.
Pour over caramel. Refrigerate 1 hour. Sprinkle fleur de sel.
Total cooking time: 3 hours inclusive of rest, 20 minutes active time, serves 12-14
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