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(7/24/2013)



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Chocolate Caramel Tart
Ingredients
395g can sweetened condensed milk
250g block Careme dark chocolate shortcrust pastry (see note) (or 1 large sheet regular shortcrust pastry)
225g good-quality dark chocolate, roughly chopped
2 eggs
150ml thickened cream, plus extra whipped cream to serve (optional)
100ml milk
[[MORE]]
Directions
Remove and discard label from can, then using a can opener, make 2 small holes in the top. Place in a saucepan, open-side up. Fill pan with cold water to come almost to the top of the can (about 1cm from top). Bring to the boil, then reduce to medium-low and simmer for 3 hours until a caramel forms, topping up water to keep the same level. Carefully remove cans and cool. Scoop out caramel, then set aside.
Lightly grease an 11cm x 33cm loose-bottomed tart pan. Roll pastry between 2 sheets of baking paper to 5mm thick, then use to line pan. Chill for 20 minutes.
Preheat oven to 180°C. Line the pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights and bake for 5 minutes or until pastry is dry.
Reduce oven to 150°C. Place chocolate in a heatproof bowl over a pan of gently simmering water, not letting bowl touch water. Allow to melt, then stir until smooth. Remove from heat and cool. Gently whisk eggs in a separate bowl to just combine (don’t allow to froth).
Heat cream and milk in a saucepan over medium heat until just below boiling point, then pour over eggs, stirring. Return to pan over low heat and stir for about 5 minutes until thick. Pour through a sieve over bowl of chocolate, stirring gently until smooth.
Spread three-quarters of the caramel over pastry. Pour over chocolate, then bake for 5 minutes or until just set. Leave tart in switched-off oven for 1 hour with the door closed. Remove and cool completely before slicing. If desired, stir remaining caramel through some whipped cream to serve.
Read the full post at Taste.com.au!

Chocolate Caramel Tart

Ingredients

  • 395g can sweetened condensed milk
  • 250g block Careme dark chocolate shortcrust pastry (see note) (or 1 large sheet regular shortcrust pastry)
  • 225g good-quality dark chocolate, roughly chopped
  • 2 eggs
  • 150ml thickened cream, plus extra whipped cream to serve (optional)
  • 100ml milk

Directions

  1. Remove and discard label from can, then using a can opener, make 2 small holes in the top. Place in a saucepan, open-side up. Fill pan with cold water to come almost to the top of the can (about 1cm from top). Bring to the boil, then reduce to medium-low and simmer for 3 hours until a caramel forms, topping up water to keep the same level. Carefully remove cans and cool. Scoop out caramel, then set aside.
  2. Lightly grease an 11cm x 33cm loose-bottomed tart pan. Roll pastry between 2 sheets of baking paper to 5mm thick, then use to line pan. Chill for 20 minutes.
  3. Preheat oven to 180°C. Line the pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights and bake for 5 minutes or until pastry is dry.
  4. Reduce oven to 150°C. Place chocolate in a heatproof bowl over a pan of gently simmering water, not letting bowl touch water. Allow to melt, then stir until smooth. Remove from heat and cool. Gently whisk eggs in a separate bowl to just combine (don’t allow to froth).
  5. Heat cream and milk in a saucepan over medium heat until just below boiling point, then pour over eggs, stirring. Return to pan over low heat and stir for about 5 minutes until thick. Pour through a sieve over bowl of chocolate, stirring gently until smooth.
  6. Spread three-quarters of the caramel over pastry. Pour over chocolate, then bake for 5 minutes or until just set. Leave tart in switched-off oven for 1 hour with the door closed. Remove and cool completely before slicing. If desired, stir remaining caramel through some whipped cream to serve.

Read the full post at Taste.com.au!


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