Chocolate Caramel Tart

Pada saat cuaca mendung, hujan, dan lagi banyak aktifitas non stop kaya gini di rumah, yang saya butuhin cuma satu: Coklaaaaaatttttt. 

Setelah kemarin udah sempet nyemilin sisa ganache, kali ini saya mau bikin something berasa coklat beneran, tapi bukan cake. 

Setelah blogwalking kesana sini, akhirnya saya mengumpulkan niat penuh buat bikin chocolate caramel tart dari My Baking Addiction. Here it is:

Chocolate Caramel Tarts

YIELD: 6 Servings

INGREDIENTS:

FOR THE CRUST

1 1⁄2 cups flour


1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder


1⁄4 teaspoon. kosher salt


10 tablespoons unsalted butter, cubed and softened


1⁄2 cup plus 2 tablespoons. confectioners' sugar


2 egg yolks, room temperature


1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar

3 tablespoons light corn syrup -> saya pakai madu


1⁄4 teaspoon kosher salt


6 tablespoons water


6 tablespoons unsalted butter


6 tablespoons heavy cream


1 tablespoon sour cream -> saya pakai yoghurt

1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream


4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped


Vanilla Fleur de Sel for garnish (optional)

DIRECTIONS:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Rasanya nyammm. Meskipun sedikit terlalu manis. Kalo gak suka gulanya terlalu banyak, bisa dikurangin yaa.