Dark Chocolate Salted Caramel Tart
INGREDIENTS
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Servings: 8
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Ingredients
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For the crust:
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1 1⁄2 cups (180 grams/6 ounces) all-purpose flour
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1⁄4 cup + 1 tablespoon (35 grams) dutch-process cocoa powder (I used Cacao Barry Cocoa Powder – Extra Dark)
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1⁄4 teaspoon (2 grams) kosher salt
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10 tablespoons (150 grams/5 ounces) unsalted butter, cubed and softened
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1⁄2 cup + 2 tablespoons (70 grams/2.5 ounces) confectioners’ (icing, powdered) sugar
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2 egg yolks, at room temperature
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1⁄2 tsp (2.5 mL) vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
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For the Caramel:
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1 1⁄2 cups (300 grams/10 ounces) sugar
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6 tablespoons (90 mL) water
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3 tablespoons (45 mL) light corn syrup
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1⁄4 teaspoon (2 grams) kosher salt
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6 tablespoons (90 grams/3 ounces) unsalted butter
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7 tablespoons (105 mL) 35% whipping cream or heavy cream (36%+)
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For the Ganache:
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1⁄2 cup (125 mL/4 liquid ounces) 35% whipping cream or heavy cream (36%+)
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115 grams (4 ounces) bittersweet chocolate, finely chopped (I used Cacao Barry Chocolate – Pure Origin – Saint-Domingue – 70%)
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Fleur de Sel for garnish ( I used Fleur de Sel De Guerande- French Sea Salt ; 6oz)
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