Almond Chocolate Sweet Pastry
One and a quarter cups of flour
quarter cup of almonds, ground
quarter cup of unsweetened cocoa powder
quarter cup of sugar
quarter teaspoon of salt
110 g cold unsalted butter, cut into 1/2″ cubes
1 teaspoon vanilla extract
one egg
half a tablespoon of ice water
For the caramel
One and a quarter cups of sugar
Half a cup of water
1/2 cup heavy cream
5 tablespoons or 70 g of unsalted butter
1 teaspoon of salt
For the chocolate glaze
1/2 cup heavy cream
4 oz or 120g of bittersweet chocolate, chopped
For the garnish
sea salt crystals
With this amount of ingredients you should get a tart with about 6 to 8 pieces.
two chocolate caramel tarts
Instructions for preparation and cooking:
We will start by preparing the sweet pastry. In a large bowl mix flour with the ground almonds, sugar, salt and cocoa powder.
Add the butter to the flour mixture, using a fork, pastry blender or pastry processor, until are formed crumbs. Add the vanilla extract and the egg and mix them in. Add the water and mix it into the dough. Wrap the dough with a plastic bag, kneading slowly to form a disc and refrigerate it at least half an hour or overnight.
On a floured working desk roll the dough in a circle which should be about 1.5” bigger than the tart pan. Place the dough in a greased 9 inch tart pan. Remove the edges and refrigerate if for half an hour before baking.
Stab the dough with a fork and line a parchment paper over it.
Bake the dough for 15 minutes in preheated oven to 180O C. Remove the weights and the parchment paper. Return the pan in the oven for another 10 to 15 minutes. Allow it to cool down before removing the tart from the pan.
Now we should prepare the caramel. In a medium heavy bottomed saucepan put sugar and water over a medium-high heat, and cook it without stirring until the sugar dissolves and is caramelized.
Remove the pan from the heat and add the cream. For a moment it will bubble.
Cook for about 1 or 2 minutes constantly stirring with a wooden spoon until it is smooth enough. Again take the pan off the heat and add butter and salt. Mix it well until the mixture is well smooth.
Let the caramel cool down a little bit and then pour it over the chocolate crust. Place the crust in the refrigerator for 4-5 hours.
Meanwhile, let’s prepare the chocolate glaze. In a small saucepan heat the cream. As soon as the cream starts to boil at the edges of the pan, remove it from the heat and pour it over the chopped chocolate. Let it stay for a minute, and then stir it well until it is nicely smooth.
The final step is to pour the chocolate glaze over the caramel. Using a knife, spread it evenly on the surface and place the tart in the refrigerator for another 2 to 3 hours before serving.
In the end, sprinkle with some sea salt flakes and serve a piece of this tart. See you next time my friends
source : http://www.joanasrecipes.com/
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