Chocolate Salted Caramel Tart

This chocolate caramel tart is totally superb. A buttery almond crust, adhesive salt-cured caramel and chocolate ganache, all fancy with salt-cured crystals. Chocolaty, wealthy and buttery, I fell dotty with it from the primary bite. Love the salt crystals as they do not soften at once and let your style buds expertise the sweet, the salty and also the bitter within the same time.

Ingredients
Makes about 6-8 servings
Almond Chocolate Sweet Pastry

• 1 1/4 cups (160g) flour
• 1/4 cup (30g) ground almonds
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (50g) sugar
• 1/4 tsp salt
• 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
• 1 tsp vanilla extract
• 1 egg
• 1-2 tbsp ice water

Caramel

• 1 1/2 cups (300 g) sugar
• 1/2 cup water
• 1/2 cup (120 g) heavy cream
• 5 tbsp (70 g) unsalted butter
• 1 tsp salt

Chocolate Ganache

• 1/2 cup (120 g) heavy cream
• 4 oz (120g) bittersweet chocolate, chopped

Garnish

• sea salt crystals

Instructions

1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 
2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
4. More Recipe Click at here  

source: homecookingadventure.com

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