Oh my gawwwwd!!!!!!Oh my gawwwwd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Whattey chocolate tart!!!Shit!
It was just too amazing!!
So it started when I tasted a caramel chocolate tart at a friend’s restaurant…Sandy’s..
What heaven!!!What a discovery!!I was immediately in love with the combination and I decided then and there to try making it myself sometime in future…so back at Bangalore while shopping for my baking supplies I spotted a huge bottle of caramel…they didn’t have anything smaller but I anyways bought it thinking I will use the sauce in a lot of recipes.
This is the first time I used it after it being in my closet for past 6 months…and I didn’t know it then…but I do know it now that it is extremely bitter! Definitely not what I expected!!Raw caramel, bitter, industrial raw material and made from cane sugar!! I put a generous portion of the caramel in my blind baked pie shells and Nan decided to taste it! And thank god she did…that’s when we knew it was extremely bitter…i had only 2 pie shells and I couldn’t afford to waste it so I just took out how much ever I could. There was still a light coating of caramel in it.
Anyhow I figured little bitterness won’t do the chocolate any harm and I was absolutely right!!It gave the tart its oomph factor…When I broke a piece of the tart and put it in my mouth I went straight to heaven! The warm bitter sweet chocolate filling with the crunchiest crust!!How they say in harry potter apparated into heaven with one bite of it!!!
It didn’t really come out like the ones in sandy’s but this is my own bitter-sweet version of chocolate caramel tart! 😀
1 cup flour
1 cup flour
3 table spoon butter-Frozen or very cold
2 tsp castor sugar
Water-1 tablespoon at a time
- Add the castor sugar in the flour and combine.
- Add the 3 table spoons of butter and rub it with the flour and sugar mixture using your fingers. The result will be a course version of flour with few lumps.
- Add water 1 table spoon at a time and start kneading the flour. It should result in firm non sticky dough.
- Divide the dough into two and put it in individual zip lock bags. Stick it in the freezer for 15 minutes or the fridge for 1 hour or more.
- Take one half of the dough, make a ball of it and using a rolling pin roll the dough.(be sure to use as much loose flour so that it doesn’t stick to the rolling pin)
- Roll it to a 1 cm flat disc. Fold it along the diameter and brush the excess loose flour from top of it. Now fold it to quarter in the same way. Roll out the quarter again into a triangular disc and again repeat the process of forming layers.
- Again place it in the fridge for 1 hour or freezer for fifteen minutes. Repeat the above process so that a number of layers form(I did it thrice totally)
- Roll out the prepared pastry dough to half a cm thickness and place it on the tart shell and cut the extra dough off. You can either make a big one of 4 small ones.
- Add some baking beans. (I used the green dal)This is done so that the tart shell does not rise and retains shape.
- Bake in a preheated oven at 180 degrees for 20 minutes or till the shell browns a bit.
Your tart shell is ready!!!
***Chocolate and caramel Tart***
1/2 cup melted chocolate-dark
1/2 cup melted butter
- Mel the chocolate and the butter in the microwave. Leave it to cool for a bit.
- Whisk an egg in a bowl. Add the mixture and whisk fast. (If the chocolate and butter mixture it too hot the egg might cook and hence it needs to be cooled slightly).
- Add half a teaspoon of caramel to each tart shell and using your figure swirl it around so that there is a sheen of caramel coating inside the tart shell.
- Add the chocolate mixture.
- Bake in a preheated oven at 180 degrees for 10 minutes.
- Let it cool slightly, decorate with chocolate curlies.
Enjoy warm and apparated into heaven!!:D