CHOCOLATE CARAMEL TART RECIPE - NYT COOKING
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Total Time 1 hours 15 minutes
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http//schema.org, Calories 408, UnsaturatedFatContent 7 grams, CarbohydrateContent 53 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 14 grams, SodiumContent 243 milligrams, SugarContent 42 grams, TransFatContent 1 gram
CARAMEL CORN RECIPE - BETTYCROCKER.COM
A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 55 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
- In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
- Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
- Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
Nutrition Facts : Calories 380 , CarbohydrateContent 40 g, CholesterolContent 40 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 11 g, ServingSize 1 Cup, SodiumContent 530 mg, SugarContent 30 g
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