Caramelized Dark Chocolate Tart
It seems as if I am all about the chocolate these days. I am not usually a chocolate person and will gladly choose vanilla anything over chocolate but sometimes I just want to make all the things chocolate like this chocolate pavlova earlier this week. Continuing in decadent chocolate dessert land are these caramelized dark chocolate tarts with salted caramel sauce and sea salt.
These little heartbreakers are from a new-to-me cookbook, Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. It graced my collection a few weeks ago and I have not been able to put it down. It’s been a while since I got excited about a cookbook and just want to make all of the recipes. Usually, I just admire the pictures and move on (sad, I know) but this book has me inspired to bake classic French desserts. The secret of Dorie’s book is that she makes everything simple and approachable even macarons and bubble eclairs. Whether you are a novice or advanced baker, you will learn something here. OK onto these lovely tarts.
One of the first things I made from Baking Chez Moi were these caramelized dark chocolate tarts. The texture of these tarts is outstanding – smooth and creamy. But it goes beyond that because the slight bitter flavor of the dark chocolate is enhanced with caramelized sugar and caramelized cinnamon. Hold on you said what?… yeah caramelized sugar and cinnamon is steeped in hot cream and that is then used to make the ganache filling. It is really as good as it sounds! I topped the tarts with homemade salted caramel sauce, whipped cream and a touch of sea salt to heighten the chocolate and caramel flavor.
You seriously don’t need another chocolate tart recipe in your life. This is it!! You can make the recipe in a regular 9-inch tart pan or do minis as I did. You can also use milk chocolate if you are not a fan of bittersweet chocolate. All I ask is that you make sure you use good quality chocolate for this recipe (I used Ghirardelli Bittersweet baking chips) otherwise you will miss on the decadence and no one wants that. - The filling can be used in a 9-inch tart crust too.
For Tart Crust:
For Chocolate Ganache Filling:
- You can substitute 7 ounces of milk chocolate + 3 ounces bittersweet chocolate for the chocolate above.
- Recipe from Baking Chez Moi
- The filling can be used in a 9-inch tart crust too.
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