Bittersweet Chocolate & Caramel tart

I am a sucker for anything with caramel in it, so when I came across this recipe in the current issue of Family Circle (Australia,) I knew it needed to be featured in my blog! I have changed a few things slightly, but that's what's fun about baking... .right? I had a conversation with my sister recently about this. My sister doesn't spend a lot of time in the kitchen, but would like to. She said that she avoids cookbooks and recipes because she feels like she has to go buy a whole bunch of things when she doesn't have some ingredients. I told her not to be afraid to experiment and substitute things that she does not have. I have accidentally created some of my favourite recipes by making substitutions in recipes! For example, this tart, if you don't want to go to the effort of making the base from scratch, you could smash up chocolate cookies and mix with sugar and melted butter and get a very similar crust. Don't be afraid to experiment! Sometimes it works, sometimes it doesn't. As long as you have fun in the kitchen, who cares?


Enjoy!

Bittersweet Chocolate & Caramel tart

For the base:

• 125 g (1/2 cup) butter, softened
• 2/3 cup sugar
• 1/3 cup cocoa powder
• 1 egg yolk
• 2 tsp vanilla
• 1 cup flour, sifted

For the filling:

• 2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup (or golden syrup if you are in Australia)
• 1/2 cup cream-for caramel filling
• 125 g (1/2 cup) butter, chopped
• 1 tsp sea salt
• 1 Tbs vanilla
• 200g (7oz) good quality dark chocolate, chopped
• 3/4 cup cream-for chocolate topping

1. Preheat oven to 180 C (355 F.) Lightly grease sides of a 25cm fluted tart tin with butter.


2. To make the base of the tart, put butter and sugar in the bowl of an electric mixer and beat on high until fluffy. Add cocoa and beat on low until combined. Add egg yolk and vanilla and mix until just combined. Remove bowl from mixer and and add flour, mixing by hand until dough comes together. Press the dough firmly into the bottom and sides of the tin. Prick the bottom with a fork evenly around the base and centre. Refrigerate for 10 mins or until firm.


3. Bake in the oven for 20 mins or until firm to the touch. Set aside and cool for at least 30 mins.


4. To make the caramel filling, put the sugar, water and corn syrup in a medium sauce pan. Do not stir. Cook over medium-high heat, swirling the the pan often for 15 mins or until the syrup is a deep golden color. Remove from heat. In a second sauce pan, add cream, butter, vanilla and salt. Bring to a boil and remove immediately. Add cream mixture to syrup mixture. Return to medium-high heat for 5 mins, stirring. Set aside and cool for 30 mins. then pour in to tart shell. Refrigerate for 1 hour or until caramel is set.


5. Put chocolate in a medium bowl. Bring 3/4 cup cream to a boil in a small sauce pan and immediately pour over chocolate. Do not stir. Let stand for 5 mins, then stir until smooth. Carefully pour evenly over tart and refrigerate for at least 3 hours. Cut in to wedges and enjoy!