Chocolate Caramel Tart

TART SHELL METHOD

1. Working with sucrée that is cold but pliable, cut 2, 12" x 1" strips, and one 8" round using a ring mold.

2. Spray the 8" ring mold, place on a half sheet pan with parchment paper. Place the circle of dough in the mold, and gently press the strips along the sides. Chill the dough until firm, about 20 minutes.

3. Using a pairing knife, trim the overhang dough by running the knife along the rim.

BAKING

• Line the cold tart shell with two layers of plastic wrap, flush with the dough. Fill with dried beans to the top.

• Bake at 325°F High Fan · 15 minutes. Tart shell should look dry but hasn’t taken on any color yet. 

• Remove from the oven, and let sit 3 minutes.

• Remove the plastic and the beans, and bake for another 7 minutes until golden brown.

GANACHE

• In a sauce pot, heat the butter and soy milk on medium heat to a simmer. Turn off heat.

• Add the chocolate and the salt, whisk together until smooth and emulsified.

• Should be made right before assembly.

ASSEMBLY

• Caramel jam can be made fresh or can be made the day before. 

• If using from the day before, microwave the caramel jam for about 30 seconds, warm not hot. Pour the 225g of caramel into the baked tart shell.

• Evenly sprinkle the cocoa nibs over the caramel.

• Pour the warm ganache over the nibs and caramel, spreading evenly.

• Let the tart set at room temperature for about 4 hours. Or, chill in the refrigerator and bring to room temp before serving.

NOTES:

• We prefer to eat this tart cold as the caramel keeps it shape but doesn’t lose its soft texture, however if you prefer to serve the tart at room temperature, the caramel will pleasantly ooze slightly after slicing.

• Depending on desired slice size, this tart yields 8 -10 pieces.

• Bake times and temperatures are suggestions.