Makes 8 – 10 servings
Filling
Ingredients
- 1 1/4 cups heavy cream
- 10 oz roughly chopped bittersweet chocolate (not more than 65% cacao)
Caramel Topping
Ingredients
- 1/3 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon light corn syrup
- 2 tablespoons unsalted butter
- Fleur de sel or other high-quality flaked sea salt, as needed
Filling
Directions
- In a small saucepan, bring the heavy cream to a boil over medium heat. Remove the pan from the heat.
- Place the chocolate in a stainless-steel bowl and pour the hot cream over it. Let stand for 5 minutes and then gently stir to incorporate.
- Pour the filling into the Vanilla Tart crust and place the tart in the freezer for up to 30 minutes to cool.
Caramel Topping
Directions
- In a small saucepan, bring the heavy cream to a boil over medium heat. Remove the pan from the heat.
- To a medium heavy-bottomed saucepan over medium-high heat, add the sugar in 1- to 2-tablespoon stages, tilting and swirling the pan after each addition until the sugar is melted and is a rich golden brown color. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Add the corn syrup and butter and stir to combine.
- Remove the pan from the heat and slowly stir in the hot cream. The hot mixture will bubble up, so be cautious. If the caramel mixture seizes (begins to re-crystallize and harden), return it to the heat and continue to stir until smooth.
- Pour the caramel immediately over the chilled tart filling. Tilt and rotate the tart so the caramel coats the top evenly. Refrigerate the tart until the caramel is firm, at least 1 hour.
- Garnish with a sprinkling of sea salt just prior to serving. Serve chilled.
Vanilla Tart Dough
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
Dough
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. With the mixer on low speed, cream together the butter and sugar until well combined, 4 to 5 minutes. Raise the mixer speed to medium and mix, scraping down the sides of the bowl as necessary, until the mixture is well combined and light in color, about 5 minutes.
- In a small bowl, whisk together the egg and vanilla. With the mixer on medium speed, gradually add the egg mixture to the butter mixture and mix, scraping down the sides of the bowl as necessary, until the mixture is smooth and well blended, 3 to 4 minutes.
- Turn off the mixer and add the flour, cornstarch, and salt all at once. Pulse the mixer until the dry ingredients are moistened and then mix on low speed for 1 minute, or until just combined. Do not over mix.
- Turn the dough out onto a lightly floured work surface. Shape the dough into a 5- to 6- inch disc and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight, until firm.
Unbaked Tart Shell
Directions
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness. If making tartlets, it may be necessary to reroll the scraps: Stack the scraps, gently press them together, chill, if necessary, and roll out the re-formed dough.
- Transfer the dough to the pan of your choice, fit it into the pan, and trim the edges.
- Refrigerate the crust at least 1 hour or freeze at least 30 minutes or until ready to use.
Blind-baked Tart Shell
Directions
- Preheat the oven to 400°F. Line the docked, chilled crust with lightly oiled or sprayed parchment and fill with weights. Partially blind bake the crust until it is a matte, page golden color, 15 to 20 minutes.
- Lower the oven temperature to 350°F. Remove the weights and parchment and bake until lightly browned, about 10 minutes more.
- Remove the crust from the oven and place it on a cooling rack.
