A flaky crust, rich with butter, rims a layer of espresso-infused caramel and a velvety filling of bittersweet ganache sprinkled with sea salt in this Chocolate-and-Salted-Coffee Caramel Tart.
Chocolate-and-Salted-Coffee Caramel Tart
Makes 1 (9-inch) tart
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, diced
- 2 to 3 tablespoons strained ice water
- Espresso Caramel (recipe follows)
- Chocolate Ganache (recipe follows)
- Sea salt
- In the work bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. With food processor running, slowly add strained ice water through spout; process until mixture comes together. Turn dough out onto a piece of plastic wrap, and flatten into a disk; wrap well. Refrigerate for at least 30 minutes, or until ready to use, up to 2 days.
- Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-inch circle. Place dough in a 9½-inch fluted tart pan with a collapsible bottom, and line dough with parchment paper. Place pie weights on top of parchment paper, and bake for 20 minutes. Remove from oven, and let cool for 1 hour. Remove pie weights and parchment paper, and remove tart shell from pan. Spoon Espresso Caramel into bottom of shell, and pour Chocolate Ganache over caramel. Tart can be stored, in an airtight container, for up to 3 days. Sprinkle with sea salt just before serving.
Makes approximately ½ cup
- ¼ cup heavy whipping cream
- ¼ cup brewed espresso
- 1½ teaspoons vanilla extract
- ½ teaspoon coffee extract
- ½ cup sugar
- 3 tablespoons water
- 2 tablespoons unsalted butter, softened
- ⅛ teaspoon salt
- In a small bowl, whisk together cream, espresso, vanilla extract, and coffee extract; set aside. In a medium heavy-bottomed saucepan, combine sugar and water. Bring mixture to a boil over medium heat, whisking constantly. Once mixture begins to boil, about 2 to 3 minutes, reduce heat to medium-low. Cook, without whisking, until mixture registers 350° on a candy thermometer, about 10 to 15 minutes.
- Remove mixture from heat, and whisk in butter and salt until butter is melted.* Add cream mixture to sugar mixture, and whisk until smooth. Let cool to room temperature for at least 1 hour. Whisk before using.
*Use caution as mixture is very hot, and the steam can cause burns.
Makes approximately 2½ cups
- 3 (4-ounce) bars bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- ¼ cup light corn syrup
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- In a medium bowl, place chocolate, and set aside. In a small saucepan, combine cream, syrup, butter, and vanilla extract. Bring mixture to a boil over medium-high heat. Remove from heat, and pour hot mixture over chocolate. Allow mixture to sit for 2 minutes.
- Using a whisk, stir until chocolate is smooth and melted. Use immediately.