It's been a while since I used my long tart pan, and every time I bake a tart in it, I think I should bring it out more often. There's just something about that long, thin shape that makes tarts look so much tartier.
The shortbread crust is my favorite type of crust, and after that was baked to a pale golden brown, I filled it with a simple caramel made by boiling a can of sweetened condensed milk. As far as caramel goes, this is about the most basic form of caramel there is, with a pleasantly sweet, milky (of course!) flavor, but in a pinch, it's perfectly acceptable. On top of the caramel, I spread a creamy layer of bittersweet ganache, and garnished it with a few more chocolate chips, edible gold sparkles and coarse sea salt.
For as simple as this tart was to make, it really was most incredible tasting, and ultra fancy looking. My husband was happy to come home that day...
Chocolate Caramel Tart
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- pinch salt
- 6 tablespoons cold, unsalted butter
- 1 egg yolk
- 1 can sweetened condensed milk
- 3 ounces heavy whipping cream
- 3 ounces bittersweet chocolate
- chocolate chips, edible gold sparkle, and coarse salt for garnish
To make the crust, combine the flour, sugar and salt in a bowl. Use a pastry cutter to cut in the butter until moist and crumbly. Add the egg yolk and toss with a fork to moisten. Spray a tart pan with a removeable bottom with non-stick spray, and press the dough crumbs evenly against the bottom and up the sides of the pan. Freeze for 30 minutes.
Preheat the oven to 375. Spray a piece of tin foil with nonstick spray and press, greased side down, against the crust. Bake for 25 minutes. Carefully remove the foil and bake for an additional five minutes, until golden brown. Set aside to cool.
Meanwhile, peel the label off the can of sweetened condensed milk. Place in a stock pot, cover with water, and bring to a boil. Boil for 3 hours, making sure the water always covers the can. Let cool until cool enough to handle, and open the can. Pour the caramel into the crust, just using as much as you need, and save the rest for another recipe. Let cool for 30 minutes.
Pour the cream into a saucepan and bring just to a simmer over low heat. Remove from the heat and add the chocolate; stir until smooth, and pour over the caramel. Let the tart set at room temperature for several hours before slicing.
Recipe from Curly Girl Kitchen