Black Chocolate, White Chocolate & Caramel Tart

Last week was National Chocolate Week in UK (I found that out from Jamie Oliver on Facebook) so what a better way to celebrate it then  bake a delicious and very sweet tart! A tart with black and white chocolate and a caramel filling. I feel the sweetness in my mouth just thinking about it.

I found this nice recipe on saveur.com, but I made a few changes. I replaced the black chocolate on top with white one, cause is my favorite. And instead of decorating it with gray sea salt, I shredded some milk chocolate. Hope you also like my version ;)

This tart is perfect for chocolate and caramel lovers, but caution! It's dangerously sweet!!! (For my taste) Even if I cut down a little bit on sugar on the crust, I couldn't reduce any for the caramel sauce or the chocolate ganache.

If you decide to make this tart for a party, you have to make it the day before. It's not a lot of work to do, but it has to stay a lot in the refrigerator, around 4-5 hours after adding  the caramel and then another 4-5  hours  for the ganache to set and chill.

Here is the recipe, with the changes that I made. Happy Baking!

INGREDIENTS:

FOR THE CRUST:

• 1 ½ cups flour
• ¼ cup plus 1 tbsp. unsweetened cocoa powder
• ¼ tsp. kosher salt
• 10 tbsp. unsalted butter, cubed and softened
• ¼ cup plus 2 tbsp. sugar
• 2 egg yolks,  room temperature
• ½ tsp. vanilla extract

FOR THE CARAMEL:

• 1 ½ cups sugar
• 3 tbsp. light corn syrup
• ¼ tsp. kosher salt
• 6 tbsp. unsalted butter
• 6 tbsp. heavy cream
• 1 tbsp. crème fraiche

FOR THE GANACHE:

• ½ cup heavy cream
• 4 oz. white chocolate, chopped
• milk chocolate for garnish

DIRECTIONS:

1. Make the crust:

Heat oven to 350˚. 

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. 

Mix in dry ingredients. 

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

Refrigerate 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.

2. Make the caramel:

In a 1-qt. 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 reads 340°.

Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. 

Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache:

Bring cream to a boil in a 1-qt. saucepan over medium heat. 

Put chocolate into a medium bowl 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 refrigerate until set, 4–5 hours. 

Decorate tart with shredded chocolate  and serve chilled.

 Photos by Emi Trasnitu