Chocolate Tart with Caramel

Method10 steps

1. 1

   Step 1: Combine the 90 g flour and 12 g powdered sugar on low speed. Add the 50 g cold cubed butter and mix on medium until the dough is shaggy with pieces no larger than peas. A pastry blender or food processor can be used instead.

   Uses 90 g all-purpose flour, 3/4 cup, plus more for dusting · 12 g powdered sugar, 1.5 tbsp · 50 g cold unsalted butter, cubed

2. 2

   Step 2: Add cold water 1 tsp at a time, using about 2 tsp or only enough for the dough to pull together into a compact mass. Stop when it holds together; do not add water that is not needed. Wrap the dough, press it into a disc and refrigerate for 30 minutes.

   Chill dough · 30 minUses Shaggy pastry dough · Cold water added 1 tsp at a time, about 2 tsp as needed

3. 3

   Step 3: Preheat the oven to 400°F (205°C). Grease a 6-inch tart pan well with the extra butter. Alternatively, line the bottom of a 6-inch cake pan with parchment and prepare 2-inch-wide parchment strips for the sides; set the strips aside for fitting with the dough.

   Uses Butter for greasing a tart pan, as needed

4. 4

   Step 4: Lightly flour a board with the extra dusting flour. Roll the chilled dough into a 1/4-inch-thick circle and fit it into the prepared pan. For the cake-pan route, temporarily fold the dough edges inward, slip the parchment strips against the sides, then lift and mold the dough edges against them. Trim unusually high parts of the rim and use the scraps to patch any low areas.

   Uses Chilled pastry dough · Extra all-purpose flour for dusting, as needed

5. 5

   Step 5: Prick the pastry base with a fork. Line with parchment and fill with pie weights or dry beans used as baking weights. Bake at 400°F (205°C) for 11 minutes with the weights, then remove the parchment and weights and bake for another 10–12 minutes, until the edges begin to turn golden. Take the crust out and lower the oven to 350°F (175°C).

   First weighted blind bake — 11 min; then remove weights and bake 10–12 min · 11 minUses Fitted raw tart crust

6. 6

   Step 6: Heat the 1/2 tbsp filling butter, cream (1/4 cup) and milk (2 tbsp) in a small saucepan just until they begin to boil. Put the chopped dark chocolate (2.5 oz) in a medium bowl, pour all of the hot liquid over it and leave for 1 minute. Stir until melted and smooth.

   Uses 1/2 tbsp unsalted butter · 1/4 cup heavy cream · 2 tbsp whole milk · 2.5 oz dark chocolate, 75 g, chopped/broken into pieces

7. 7

   Step 7: Stir the egg (1) thoroughly into the chocolate mixture until fully incorporated and smooth; the filling will thicken.

   Uses Smooth chocolate ganache · 1 egg

8. 8

   Step 8: If using the caramel squares (5–7), space 5–7 of them over the bottom of the pre-baked crust. Pour in the chocolate filling only until it reaches the pastry rim; do not overfill. The pre-baked crust can shrink, leaving unused filling. Keep any unused egg-containing filling refrigerated for prompt use in a fully cooked preparation, or discard it.

   Uses Pre-baked tart crust · 5–7 pure caramel squares, depending on size (optional) · Chocolate and egg filling, only as much as fits

9. 9

   Step 9: Bake the filled tart for 16 minutes, until the egg-containing filling is set and reaches 160°F (71°C).

   Bake tart · 16 minUses Filled chocolate tart

10. 10

    Step 10: Let the baked tart cool on the counter until nearly room temperature. Cover and refrigerate for 2 hours before serving.

    Chill the cooled tart for 2 hours · 120 minUses Baked chocolate-caramel tart