<p dir="ltr">This chocolate tart recipe combines a thick and creamy dark chocolate ganache with a smooth caramel in a light, flaky tart crust. Though on first glance these procedures may seem complex to a novice baker, they are as unbelievably simple as they are delicious.</p>.<p dir="ltr">It can be baked into one large tart, as an elegant after-dinner dessert, or as a number of mini tartlets, in an attempt to control serving size.</p>.<p dir="ltr"><span><strong>Tart crust</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 stick of butter, melted</p>.<p dir="ltr">3 tbsp granulated sugar</p>.<p dir="ltr">1/4 tsp salt</p>.<p dir="ltr">1 1/4 cups of flour</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Combine butter, sugar and salt in a bowl.</p>.<p dir="ltr">Add flour to this butter mixture and knead into a dough. The dough should be soft and pliable. If the dough is too sticky, more flour can be added to read the desired consistency.</p>.<p dir="ltr">Roll out the dough and place in tart pan, using your fingers or a measuring cup to press the dough into the pan.</p>.<p dir="ltr">If using smaller tart moulds, roll out the dough and use a circular cookie cutter to allow the pastry to sit in the moulds. Place in a large bake tray.</p>.<p dir="ltr">Cover the pan or tray with clingwrap and allow the dough to rest for about 30 minutes in a refrigerator.</p>.<p dir="ltr">Remove the clingwrap and use a fork to pierce the bottom and sides of the tart or tartlets. Place in preheated oven and bake until golden brown, about 20 to 25 minutes at 175°C.</p>.<p dir="ltr">Remove from oven and allow to cool before removing from pan.</p>.<p dir="ltr"><span><strong>Homemade salted caramel</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 cup granulated sugar</p>.<p dir="ltr">6 tbsp butter</p>.<p dir="ltr">1/2 cup fresh cream</p>.<p dir="ltr">1 tsp sea salt</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Place the sugar in a saucepan over a medium to high flame and stir constantly, allowing to caramelise.</p>.<p dir="ltr">Once the sugar melts and turns amber, carefully add the butter and allow it to melt. Continue to stir throughout this process.</p>.<p dir="ltr">After incorporating the butter, pour the cream into the pan. The difference in temperature may cause some spluttering, so the cream should be added slowly.</p>.<p dir="ltr">Leave the mixture on a low flame for about a minute, stirring constantly. then remove from heat and sprinkle in the salt. Allow it to cool before use.</p>.<p dir="ltr">Leftovers can be stored in a jar and refrigerated. Microwave for 30 seconds to reheat.</p>.<p dir="ltr"><span><strong>Simple chocolate ganache</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 cup fresh cream</p>.<p dir="ltr">1 1/2 cups dark chocolate chips</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Put the cream in microwave-safe bowl and microwave at thirty-second intervals until the cream begins to bubble.</p>.<p dir="ltr">Once the cream reaches this stage, gradually add in the chocolate chips and stir.</p>.<p dir="ltr">The consistency of the ganache can be altered by varying the ratio of chocolate and cream.</p>.<p dir="ltr"><span><strong>Assembly:</strong></span></p>.<p dir="ltr">Pour the chocolate ganache into the cooled tart shell, using a spatula or spoon to smooth it out. Drizzle the caramel over the tart and use a toothpick to make swirls or patterns, if desired. Garnish with sea salt.</p>.<p dir="ltr">Allow the prepared tart to set in the fridge for at least half an hour.</p>.<p dir="ltr">Use a sharp knife to cut tart into slices. Serve chilled.</p>
<p dir="ltr">This chocolate tart recipe combines a thick and creamy dark chocolate ganache with a smooth caramel in a light, flaky tart crust. Though on first glance these procedures may seem complex to a novice baker, they are as unbelievably simple as they are delicious.</p>.<p dir="ltr">It can be baked into one large tart, as an elegant after-dinner dessert, or as a number of mini tartlets, in an attempt to control serving size.</p>.<p dir="ltr"><span><strong>Tart crust</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 stick of butter, melted</p>.<p dir="ltr">3 tbsp granulated sugar</p>.<p dir="ltr">1/4 tsp salt</p>.<p dir="ltr">1 1/4 cups of flour</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Combine butter, sugar and salt in a bowl.</p>.<p dir="ltr">Add flour to this butter mixture and knead into a dough. The dough should be soft and pliable. If the dough is too sticky, more flour can be added to read the desired consistency.</p>.<p dir="ltr">Roll out the dough and place in tart pan, using your fingers or a measuring cup to press the dough into the pan.</p>.<p dir="ltr">If using smaller tart moulds, roll out the dough and use a circular cookie cutter to allow the pastry to sit in the moulds. Place in a large bake tray.</p>.<p dir="ltr">Cover the pan or tray with clingwrap and allow the dough to rest for about 30 minutes in a refrigerator.</p>.<p dir="ltr">Remove the clingwrap and use a fork to pierce the bottom and sides of the tart or tartlets. Place in preheated oven and bake until golden brown, about 20 to 25 minutes at 175°C.</p>.<p dir="ltr">Remove from oven and allow to cool before removing from pan.</p>.<p dir="ltr"><span><strong>Homemade salted caramel</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 cup granulated sugar</p>.<p dir="ltr">6 tbsp butter</p>.<p dir="ltr">1/2 cup fresh cream</p>.<p dir="ltr">1 tsp sea salt</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Place the sugar in a saucepan over a medium to high flame and stir constantly, allowing to caramelise.</p>.<p dir="ltr">Once the sugar melts and turns amber, carefully add the butter and allow it to melt. Continue to stir throughout this process.</p>.<p dir="ltr">After incorporating the butter, pour the cream into the pan. The difference in temperature may cause some spluttering, so the cream should be added slowly.</p>.<p dir="ltr">Leave the mixture on a low flame for about a minute, stirring constantly. then remove from heat and sprinkle in the salt. Allow it to cool before use.</p>.<p dir="ltr">Leftovers can be stored in a jar and refrigerated. Microwave for 30 seconds to reheat.</p>.<p dir="ltr"><span><strong>Simple chocolate ganache</strong></span></p>.<p dir="ltr">Ingredients:</p>.<p dir="ltr">1 cup fresh cream</p>.<p dir="ltr">1 1/2 cups dark chocolate chips</p>.<p dir="ltr">Procedure:</p>.<p dir="ltr">Put the cream in microwave-safe bowl and microwave at thirty-second intervals until the cream begins to bubble.</p>.<p dir="ltr">Once the cream reaches this stage, gradually add in the chocolate chips and stir.</p>.<p dir="ltr">The consistency of the ganache can be altered by varying the ratio of chocolate and cream.</p>.<p dir="ltr"><span><strong>Assembly:</strong></span></p>.<p dir="ltr">Pour the chocolate ganache into the cooled tart shell, using a spatula or spoon to smooth it out. Drizzle the caramel over the tart and use a toothpick to make swirls or patterns, if desired. Garnish with sea salt.</p>.<p dir="ltr">Allow the prepared tart to set in the fridge for at least half an hour.</p>.<p dir="ltr">Use a sharp knife to cut tart into slices. Serve chilled.</p>