So this month for our Chocolate Therapy we chose Tarts. Since She likes fruit and I like Caramel we chose different Tart Recipes. Although I plan on making the same tart as she did for a suprise for my Hubby soon. I picked a Caramel Chocolate tart I had seen on many Daring Bakers pages back in Aug 07. I've been wanting to make it since then and now I can say I did. It wasn't too hard or even very time consuming. I did run into a little issue that I'll fix the next time I make it (definatly a repeat)
Chocolate Shortbread Crust
Single 10 inch crust
9 1/2 Tbs unsalted butter, room temp
5 Tbs powdered sugar
1 tsp vanilla extract
1 C plus 3 Tbs flour
1/4 C Cocoa
1/2 C ground nut (I used Pecans, but macadamia, or almonds would work too)
The crust was easy enough. I made a double batch and filled 2 tart pan with a bit of dough to spare. We made a few cookies out of the rest. I was suprised how good it was. I was worried that it needed a bit more sugar. And while a little more sugar would have made it a bit better, it was still quite good.
Milk Chocolate and Caramel Tart
1 10-inch round tart
1 cup sugar
½ cup water
1 tbs corn syrup
1 cup heavy cream
¼ cup butter
2 whole eggs
1 egg yolk
2 ½ tablespoons flour
1 ¼ cups whipping cream
½ lb dark chocolate
In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
Pour this into the cream-caramel mixture and mix thoroughly.
Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
Here is where I ran into some difficulties. I'm not sure WHAT happened. It might have been the visitors I had in the middle of the crucial step of making the caramel... My caramel never reached the color I wanted, and then started to separarate. I am still kicking myself that I just didn't start over at this faze. I've made caramel enough that I should have known better. In the end it was a sweet sugary jelly type center. That had nice texture, but was missing the cooked caramel flavor that I was going for!!! I turned it down too low since some visitors came by, and I shouldn't have done that.
But over all we all really liked it. It was a great balance between the super thick and crunchy crust, the sweet center and the dark chocolate thick, yet creamy mousse. I am looking forward to trying it again, but cooking the caramel right. I'll update you!
I have one more tart recipe to make for the month, but it will have to wait until March, as there are few days left this month and they are all a bit on the full side.