This is a super rich dessert. When I took the first bite, my mouth exploded with flavors, but I loved how well they complement each other. Especially the spiced plum sauce, which I think is the game changer. The vanilla flavored tart has two layers, soft caramel as the bottom layer and bitter dark chocolate upper layer. To spice up this simple tart, I pair it with a cardamom, cinnamon and nutmeg spiced plum sauce. It is a unique combination, and you would be surprised how good it tastes. If you would like to try it, scroll down for the recipe.
Chocolate Caramel Tart with Spiced Plum Sauce
Ingredients:
(Serves 6)
Tart/Pete Sable:
175g Flour
25g Almond flour
50g Powdered Sugar
80g Cold Butter or Margarine
40ml Cold Water or Egg
1 Teaspoon Vanilla bean Paste
Pinch of Salt
Caramel:
150ml Heavy Cream
70g Caster Sugar
50g Invert Sugar
40g Unsalted Butter
Chocolate Glaze:
100g Whipping Cream
10g Invert Sugar
1,5g Vegetable Gelatin
45g 70% Dark Chocolate (Sweetened)
Spiced Plum Sauce:
3 medium Sized Plums or 220gm Chopped Plums
30g Brown Sugar
30ml Water
3 Cardamon Pods
1 Teaspoon Cinnamon Powder
Pinch of Nutmeg
Directions:
Tart/Pete Sable:
Add all the dry ingredients to the food processor and blend to mix all the dry ingredients.
- 175g Flour
- 25g Almond flour
- 50g Powdered Sugar
- 1 Pinch Salt
Add cold butter/margarine to the dry ingredients and blitz until a fine crumble is formed.
- 80g Cold Butter or Margarine
Add the egg or water combined with vanilla bean paste to the crumble and blitz until the crumble clumps together into a dough.
- 40ml Cold Water or Egg
- 1 Teaspoon Vanilla bean Paste
Transfer the dough on to a parchment paper and cut them into 6 portions. Start rolling individual dough on a lightly dusted parchment paper to achieve an even 3mm thickness. Cool in the fridge for 20-30mins. Gently transfer the rolled out dough to the lightly greased tart shells and press gently on the sides to make sure they sit evenly on the bottom and the sides.
If you are using perforated tart rings as I am, divide the dough in two and roll the dough out on a lightly dusted parchment paper to achieve an even 3mm thickness. Cool the rolled out dough in the fridge for 20-30mins. When ready remove one of the rolled out dough from the fridge, press the 6 greased tart rings and peel out the remaining dough. Transfer them to the baking tray. Using the other rolled out dough, cut out 6 - 10X3cm long strips and gently place them on the inside of the tart ring, pressing them against the sides. Join the the two ends and cut out the extra dough. Using your thumb gently press the joints together.
Trim the edges with a paring knife and prick the bottom of the tart using a fork (You can also cover the tarts with pie weights if the tart shells are not perforated). Let the tarts rest in freezer for at-least 30mins before baking.
Meanwhile preheat the oven to 170°C.
Bake the tart for 15mins, until you see they are mildly browned. Apply egg wash inside and outside the tart and bake for another 10mins.
Caramel Layer:
Bring heavy cream and invert sugar to a boil while mixing and set it aside.
- 150ml Heavy Cream
- 50g Invert Sugar
In a heavy bottom pan, on a medium to low heat, add the sugar and let it slowly caramelize. Swirl the pan frequently while sugar starts to melt and brown on the edges.
- 70g Caster Sugar
Once the sugar completely melts and is browned, add the butter and whisk to mix. Finally, add the hot whipping cream while still on medium heat and whisk for 3mins. Set aside to cool. Can be stored in fridge for upto two week.
- 40g Unsalted Butter
Once cooled, pipe or scoop a layer of Carmel in the tart upto half way, making it the bottom layer and freeze for at-least 30mins and/or until the chocolate layer is ready to pored in.
Chocolate Layer:
Chop the chocolate (sweetened) into smaller chunks if using a bar and transfer into a mixing bowl.
- 45g 70% Dark Chocolate (Sweetened)
In a sauce pan, pour the whipping cream, invert sugar, vanilla extract and bring it to a boil. Add the agar agar or gelatin (already rehydrated in water) and whisk to dissolve.
- 100g Whipping Cream
- 10g Invert Sugar
- 1,5g Agar Agar or a Sheet of Gelatin
Pour the hot cream on to the chocolate, let it sit for a minute and whisk to mix the chocolate and cream. Slightly cool down chocolate mix and pour it over the caramel layer of the tart.
Sprinkle some cacao nibs (optional) and set at room temperature for 10-15mins and then set them in the to fridge until ready to serve.
Spiced Plum Sauce:
Chop the plums in to small pieces.
- 3 medium Sized Plums or 220gm Chopped Plums
Place them in a sauce pan along with half of the water, sugar, cardamom, cinnamon and nutmeg powder. Cook until the plums have softened, add more water if required.
- 30g Brown Sugar
- 30ml Water
- 3 Cardamon Pods
- 1 Teaspoon Cinnamon Powder
- Pinch of Nutmeg
Once cooked, remove from the heat and cool down to room temperature. Blend to a puree (not too thick, remember we are making a sauce, so add some water to get the right consistency) and strain through a sieve. Chill until ready to serve.
Assembly:
Once ready to serve, pour some plum sauce on the plate and place the chocolate caramel tart in the centre. serve with a slice of fresh plum and mint leaves (optional).
Thank you for visiting the page and reading out this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe.
Enjoy! From Pistachio With Love...
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