Chocolate Salted Caramel Strawberry Tart

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What’s Black Friday? Shopping of course! And my favorite place to shop is one of the most magical shops in New York.. Sur La Table. OMG, it’s like cooking heaven. I would have bought everything but my bank statement was saying ‘Sara, you’re poor, don’t do that’. But I had to buy at least one thing: a white pie pan.

Of Course two days later I was baking and this is the result! A chocolate tart with salted caramel, strawberry sauce and dark chocolate ganache. The preparation is a little bit long but with patience the result is really great! 

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Chocolate Salted Caramel Strawberry Tart
Serves 12
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Cook Time
45 min
Cook Time
45 min
For the crust
  1. 1 3/4 cups of all-purpose flour
  2. 1/4 cup of cocoa powder
  3. 1 teaspoon of baking powder
  4. 1 pinch of salt
  5. 1/3 cup of sugar
  6. 1 stick of butter, softened
  7. 2 eggs
For the caramel
  1. 1 1/2 cups sugar
  2. 1/2 cup water
  3. 1/2 cup heavy cream
  4. 5 tbsp unsalted butter
  5. 1 tsp salt
For the Strawberry Sauce
  1. 1 cup of strawberries
  2. 2 tablespoon of sugar
For the Chocolate Ganache
  1. 1/2 cup heavy cream
  2. 4 oz bittersweet chocolate chips
For the crust
  1. In a food processor, mix flour, cocoa powder baking powder, salt and sugar.
  2. Add butter (softened) and eggs, keep mixing.
  3. Process until the mixture forms a ball.
  4. On a floured surface wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.
  5. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges, prick the dough with a fork and refrigerate for 30 minutes before baking.
  6. Turn on the oven to 350 F degrees.
  7. Bake for 20 minutes
  8. Allow to cool before removing from the tart pan
For the salted caramel
  1. Place the sugar and water in a medium saucepan over medium-high heat
  2. Cook without stirring until sugar dissolves and gets a caramel color.
  3. Remove the pan from the heat and add the cream (it could bubble)
  4. Cook for 1 minute stirring constantly until smooth. Add butter and salt and stir it again until creamy
  5. Let the caramel cool and pour over the chocolate crust. Put it in the fridge for 4 hours or in the freezer for 15 minutes.
For the strawberry sauce
  1. Wash strawberries and cut them in small pieces
  2. Place them in a saucepan adding the sugar
  3. Cook until you obtain a sauce, mixing the mixture occasionally
  4. Let the sauce cool
  5. Pour over the salted caramel and do the same process, put it in the freezer for 15 minutes.
For the chocolate ganache
  1. Heat the cream (don’t boil it) and pour over the chocolate chips
  2. Mix until smooth
  3. Finish the tart with the last layer of chocolate ganache. Let it settle and enjoy it!
Adapted from Home Cooking Adventure
Adapted from Home Cooking Adventure
Miss Cocò Cupcake /

 

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