Chocolate And Caramel Tart

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/3 cups flour
• 3 tablespoons light brown sugar
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 4 ounces cold butter, cut into small bits
• 1 large egg yolk
• 2 -2 1/2 tablespoons ice water
• 3/4 cup heavy cream
• 4 1/2 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup sugar
• 1 1/4 cups heavy cream
• 3 tablespoons butter, cut into 6 pieces,room temperature
• 2 large egg whites, room temperature
• 1 pinch salt
• 2 tablespoons superfine sugar

Recipe

• 1 make the pastry: in a food processor, combine the flour, brown sugar, sugar and salt and pulse to blend.
• 2 scatter the butter on top and pulse 10 to 15 seconds, until the mixture resembles coarse meal.
• 3 add the egg yolk and pulse just to blend.
• 4 drizzle 2 tblsps of the ice water on top and pulse until the dough just comes together, adding up to ½ tblsp more ice water if necessary.
• 5 shape and pat the dough into a disc, wrap well in plastic wrap and refrigerate for atleast 1 hour and up to 2 days.
• 6 roll out the dough between 2 sheets of wax paper to a 13 inch round.
• 7 peel off the top sheet and invert the dough into a 10 inch fluted tart pan with a removable bottom.
• 8 peel off the remaining paper and fit the dough into the pan without stretching.
• 9 trim the excess dough away with a sharp knife.
• 10 refrigerate the tart shell for 30 minutes.
• 11 preheat oven to 375f.
• 12 line the pie shell with foil and fill with pie weights.
• 13 bake for 18 minutes.
• 14 remove the foil and weights and bake for about 15 minutes longer, or until golden brown and cooked through.
• 15 let cool.
• 16 make the ganache layer: in a small saucepan, bring the cream to a boil over medium heat.
• 17 meanwhile, in a food processor, finely grind the chocolate.
• 18 with the machine on, add the hot cream to the chocolate and process until completely smooth.
• 19 scrape the ganache into a bowl.
• 20 refrigerate, stirring occasionally, until the ganache is cold to the touch but not set, 1 to 1 ½ hours.
• 21 beat the ganache on low speed just until it lightens in colour and holds soft peaks, about 1 minute.
• 22 do not overbeat.
• 23 scrape the ganache into the cooled tart shell, spreading it evenly.
• 24 cover and refrigerate the tart while you prepare the caramel cream.
• 25 (the tart can be prepared to this point up to 1 day ahead.) make the caramel cream: in a small saucepan, bring the sugar and 3 tblsps of water to a boil over medium-high heat, stirring to dissolve the sugar.
• 26 boil without stirring until the caramel turns a golden amber colour, about 5-8 minutes.
• 27 remove from the heat and immediately add ½ cup of the cream – stand back to avoid spatters!
• 28 cook over low heat, stirring, until completely smooth, about 1 minute.
• 29 remove from the heat, add the butter and stir until melted.
• 30 transfer the caramel to a large bowl and let cool to room temperature.
• 31 (the caramel can be made up to 1 day ahead; cover and refrigerate. bring to room temperature before proceeding.) transfer 3 tblsps of the caramel to a small saucepan and set aside.
• 32 in a medium bowl, beat the remaining ¾ cup cream until it holds soft peaks; do not overbeat.
• 33 in a large bowl, beat the egg whites and salt at medium speed until the whites are stiff and glossy.
• 34 stir 3 tblsps of the whites into the caramel in the bowl to lighten.
• 35 fold in the remaining whites, then fold in the whipped cream.
• 36 spread the cream over the chilled ganache.
• 37 refrigerate while you proceed.
• 38 rewarm the reserved caramel over low heat, stirring, until it begins to liquefy and is barely warm, not hot, about 30 seconds.
• 39 using a fork, drizzle the caramel over the top of the tart.
• 40 refrigerate the tart for atleast 2 hours and up to 6 hours.