Chocolate Caramel Tart

Chocolate Caramel Tart made easy with my new Sunbeam Mixmaster HeatSoft Planetary Mixer, The New Way to Mix & Melt. I was able to use my mixer to make my tart dough AND make my ganache by melting the chocolate and warming the cream all in one bowl - absolutely life changing, and way less cleaning up!

Ingredients

Tart Shell  

88g unsalted butter

175g plain flour

2g salt

35g cold water

50g egg

Caramel 

300g sugar

½ tsp cream of tartar

85g unsalted butter, cut into 1cm cubes 

80ml double cream 

1 tsp salt 

Ganache 

226g semisweet chocolate, chopped 

240ml heavy cream

57g unsalted butter, cut into small pieces 

Flakey sea salt 

Method

Make tart base

Add the butter, flour and salt to the bowl. Fix the paddle attachment, then mix on speed 1 until the butter becomes fine and the mixture looks like almond meal.

Beat egg and cold water together, then slowly pour into the bowl. Once combined, but not over mixed, weigh a 350g piece of dough and form into a disc. Wrap in cling wrap and rest in the fridge for 30 mins. Meanwhile, preheat fan oven to 180°C. 

Place dough between baking paper. Using a rolling pin, roll out to a 31cm in diameter, ensuring there are no cracks.

Peel off the top layer of baking paper, then transfer to a 9ich tart tin with a removable base. Gently bend the pastry into the bottom and sides of the tin, then gently remove baking paper and continue to mould into the tin. Trim any excess. Place in the freezer for 30 mins.

Line the pastry tin with foil, tightly against the surface. Fill the tin with dry rice or pie weights. 

Bake for 35 minutes, or until pastry is cooked. Allow to cool completely. 

Make Caramel

Bring sugar, 80ml water and cream of tartar to a boil in a large saucepan over low heat, stirring until sugar is dissolved. Cook, swirling the pot often but not stirring, until mixture turns a deep amber, about 20 mins. Remove from heat and immediately add butter, one piece at a time, stirring until smooth.  Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass. Let cool until warm.

Pour caramel into cooled tart shell. Chill until caramel is set, at least 2 hours.

Once cool, pour caramel into the tart. Set in the fridge for 2 hours. 

Place chocolate, cream, & butter in the mixer bowl, with the Scraper Beater attached. Turn on the Melt setting, fix the heat guard, then after 2 minutes turn the mixer to speed 2. Continually mix at a low speed with the Melt function on, until combined and smooth. Let cool until thickened enough to hold an indentation from a spoon.

Remove tart from fridge & scrape ganache over caramel. Using a spoon, gently work ganache over the surface, creating decorative waves. Sprinkle with sea salt; return to the fridge until the ganache is set. This tart is best served cold, as the caramel stays solidified yet gooey.