Chocolate Caramel Tart2018-01-29
- Servings : 6
- Cook Time : 45m
- Ready In : 4:40 h
- For the crust:
- 170g plain flour, plus a little more for rolling
- 3 tbsps granulated sugar
- 1/4 tsp salt
- 110g cold butter, cut into small cubes
- 2 tbsps cream
- 1 egg yolk
- For the filling:
- 150g macadamia nuts
- 300ml cream
- 3 tbsps butter, cut into chunks
- 225g plus 11/2 tbsps sugar
- 85g syrup
- 1/2 vanilla bean, split and scraped
- 170g dark chocolate, chopped
- 250ml milk
Make the crust, in a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and butter and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal. Mix the cream and yolk together in a small bowl. With the mixer on low speed, gradually add the cream mixture and mix until just combined. Do not overwork the dough.
Transfer the dough to a work surface and bring it together with your hands. Shape the dough into a 21/2 cm-thick disk. If the dough seems too soft to roll out, put it in the refrigerator for 5 to 10 minutes to firm it up a little. Set the dough on a lightly floured work surface, sprinkle a little flour over it, and roll it out into a 1/2 cm-thick circle 35cm in diameter, flouring the dough and work surface as necessary.
Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over an 30cm fluted tart pan with a removable bottom and gently fit it loosely in the pan, lifting the edges with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan, cutting a nice, clean edge. Cover loosely with plastic and chill for 1 hour.
To make the tart, position a rack in the centre of the oven and heat the oven to 190C.
Prick the bottom of the crust with a fork and line it with a piece of parchment paper. Fill the lined tart shell with baking beans and bake for about 15 minutes. Take the tart out of the oven, and carefully lift out the paper and baking beans. Return the tart to the oven and bake until the crust is golden brown all over, another 10 to 15 minutes. Cool completely on a rack.
While the crust is baking, spread the nuts on a baking sheet and toast (in the same oven) until they are golden brown, 10 to 12 minutes. Let them cool, and then chop coarsely.
In a small pot, bring 180ml of the cream and the butter to a simmer. Set aside.
Combine the sugar with the syrup, vanilla bean seeds and pod, and 60ml water in a heavy-based pot. Boil over high heat, stirring frequently with a wooden spoon, until the mixture becomes caramel-coloured. Remove from the heat and immediately whisk in the hot cream mixture.
Pour the caramel into the baked tart shell and pick out the vanilla bean halves with a fork or tongs. Sprinkle about two-thirds of the macadamia nuts on top of the caramel. Let cool completely in the refrigerator.
When the tart is cool, put the chocolate in a large bowl. In a small pot, bring 120ml of the cream, the milk, and the remaining 11/2 tablespoons of sugar to a boil over medium-high heat. As soon as it boils, pour it over the chocolate. Let stand for 2 minutes and then stir very gently with a whisk until smooth and thoroughly combined. Let cool at room temperature for 5 minutes and then pour the chocolate filling over the chilled tart, covering the nuts and caramel.
Chill in the refrigerator for at least 4 hours or until completely set. Unmold the tart, using a long thin metal spatula to release it from the pan bottom. Place it on a serving plate and garnish with chopped mixed nuts.