Zutaten für Chocolate Caramel Tart
- Flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- Lemons, Zest Of
- Unsalted Butter
- Egg Yolk
- Vanilla Extract
- Whipping Cream
- Bittersweet Chocolate
- 1/4 cup water
- Pecans
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Zubereitung von Chocolate Caramel Tart
- Preheat oven to 350°F (175°C). Blind bake the tart shell according to package instructions or your own method. This usually involves pricking the bottom with a fork, lining with parchment paper and pie weights, and baking for 15-20 minutes.
- While the crust is baking, prepare the caramel. In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar is melted and a deep amber color. Carefully pour in the heavy cream (it will bubble vigorously!), whisking constantly until smooth.
- Remove from heat and stir in the butter and salt until melted and combined. Pour the caramel into the cooled tart shell and spread evenly.
- In a double boiler or heat-safe bowl set over simmering water, melt the chocolate with the butter, stirring occasionally until smooth and glossy.
- Pour the melted chocolate over the caramel layer, spreading to create an even top. Swirl the chocolate and caramel with a knife or toothpick for a marbled effect, if desired.
- Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, garnish with sea salt flakes (optional) for an extra touch of sophistication.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
72g
Carbs
8g
