Equipment
Ingredients
chocolate dough
- 113 g unsalted butter, room temperature
- 60 g confectioners' sugar
- 21 g unsweetened cocoa powder
- 1 egg yolk
- 3¾ ml vanilla extract
- 150 g all-purpose flour
caramel filling
- 400 g granulated sugar
- 120 ml water
- 83 g corn syrup
- 113 g unsalted butter
- 120 ml heavy cream
- 30 ml crème fraîche
- 1 g salt
chocolate glaze
- 100 g extra-bittersweet chocolate, chopped
- 120 ml heavy cream
- 1 g fleur de sel
Nutrition (per serving)
Method
In a mixer bowl, beat the softened butter, confectioners' sugar, and cocoa powder until the mixture is smooth.
Add the egg yolk and vanilla extract to the bowl and mix until fully incorporated.
Add the flour and mix on low speed until the dough just comes together.
Press the dough evenly into the bottom and sides of the tart pan.
Preheat the oven to 175°C (350°F).
Line the dough with foil, fill with pie weights, and bake for 15 minutes.
Remove the foil and weights, then bake for another 10 to 15 minutes until the pastry is dry.
Transfer the pan to a wire rack and let the shell cool completely.
In a large saucepan, boil sugar, water, and corn syrup over medium-high heat until it reaches a medium amber color, about 12 minutes.
Remove from heat and quickly whisk in the butter, cream, crème fraîche, and salt. Caution: the mixture will steam and bubble.
Pour the hot caramel into the cooled shell and let it sit at room temperature for at least 1 hour.
Bring the heavy cream to a boil in a small saucepan.
Pour the hot cream over the chopped chocolate in a bowl and whisk until smooth.
Pour the glaze over the caramel and refrigerate for at least 1 hour until set. Garnish with fleur de sel before serving.
Chef's Notes
- For the cocoa shortbread crust, ensure your butter is truly at room temperature – not melted, but soft enough to cream easily. Overworking the dough after adding flour can develop gluten, leading to a tough crust.
- When making the caramel, resist the urge to stir constantly once the sugar mixture begins to color. Swirling the pan gently is sufficient to ensure even caramelization and prevent crystallization.
- To achieve a perfectly smooth ganache, make sure your heavy cream is just boiling when you pour it over the chopped chocolate. Let it sit for a minute before whisking to allow the heat to melt the chocolate evenly.
- The fleur de sel garnish is crucial for balancing the sweetness of the caramel and chocolate. Sprinkle it sparingly just before serving for maximum impact.
Storage
Refrigerator: 5 days — Keep covered to prevent the chocolate from absorbing fridge odors.
Freezer: 1 month — Wrap tightly; thaw in the refrigerator before serving.
