Decadent Dark Chocolate Caramel Tart 2011. Method To make the crust Combine flour, cocoa powder, and salt in a medium bowl and set aside. Ingredients Crust 1 1⁄2 cups flour 1⁄4 cup plus 1 tablespoon cocoa powder 1⁄4 teaspoon kosher salt 10 tablespoons unsalted butter, cubed 1/2 cup plus 2 tablespoons confectioners' sugar 2 large organic egg yolks, 1⁄2 teaspoon pure vanilla extract For the Caramel 1 1⁄2 cups sugar 3 tablespoons golden syrup or light corn syrup 1/4 teaspoon kosher salt 6 tablespoons unsalted butter 6 tablespoons heavy cream 1 tablespoon crème fraîche For the Ganache 1⁄2 cup heavy cream 4 Ounces dark chocolate, finely chopped Gray sea salt for garnish Heat oven to 350 degrees. It also looks very lelegant if made into small fluted individual dark chocolate tarts. This rich dark elegant chocolate tart is an elegant dessert perfect for a dinner party, but easy enough to make for an everyday pudding.
Dark chocolate is a rich source of antioxidants and is beneficial for health in small quantities. The Americans do not have a minimum amount of cacao. European laws specifiy at least thirty five per cent cocao solids have to be used i nits production but in practise far more are used. In Europe it is generally called palin chocolate. Which means that it is far less fattening than milk chocolate because there is only room for twenty five percent of cream and sugar to be added. Dark chocolate is produced when fat and sugar is added to cacao, it is often very high in cocao solids at least seventy five percent.
