Monday, August 12, 2024

Bittersweet Chocolate Truffle Caramel Tart

 1 recipe Ryan’s pie crust

Bittersweet Chocolate Truffle Topping

Caramel Filling

Whipped Cream

 

Tart Shell

2 cups flour

1 teaspoon salt

2/3 cup shortening- cold

¼ cup ice-cold Sprite, soda water, or cold water

 

Mix flour, salt, and shortening with a pastry blender until flour resembles coarse meal.  Add cold soda and mix with a fork just until the dough starts to form a ball.  Do not over-mix!  (You can also do this in the food processor- just do not over-mix once you add the water!)  Scoop dough out onto a floured surface and knead just to form dough into 2 balls, one larger than the other.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and carefully place dough into a tart pan.  Place a sheet of aluminum foil over the crust and fill the bottom with uncooked beans.  Bake crust in a 475-degree oven for 12 minutes, then carefully remove foil and beans, return tart to the oven, and cook shell for 5-7 minutes more or until crust is starting to turn golden brown. 

                                                                                                                                       

Caramel Filling

1 – 14-ounce package caramels

½ cup half-and-half or evaporated milk

¾ cup butter

 

In a small saucepan melt caramel, butter, and milk over low heat.  Let cool for a while and then pour into the cooled tart crust.

 Bittersweet Chocolate Truffle Topping

 

¾ pound bittersweet chocolate

1 cup whole milk or half and half

2 ounces unsalted butter

1 teaspoon vanilla

¼ teaspoon salt

 

Melt the chocolate, milk, and butter in a double boiler or a very heavy saucepan over low heat stirring constantly with a whisk.  When all is melted and mixed together, whisk in vanilla and salt.  Set aside, whisking occasionally until topping is room temperature and thickened, about 1 hour.  Then spoon this topping over the caramel and spread it out to the edge of the crust.  When completely cool place the tart in the refrigerator for several hours.  Take the tart out of the refrigerator 2-3 hours before serving caramel to come to room temperature.  Serve with a large scoop of whipped cream. 

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