If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts. Because milk chocolate and caramel are rich and on the sweet side, the texture and flavor of this tart is at its best lightly chilled, but it is also delicious at room temperature. If you are a milk chocolate lover this is for you.
REFRIGERATION TIME: about 4 hours
BAKING EQUIPMENT: One 9½ by 1 inch high fluted tart pan with a removable bottom, coated with baking spray with flour if not nonstick; A cookie sheet; An instant-read or candy thermometer
Sub-Recipes for this tart:
Sweet Cookie Tart or Pie Crust (Pâte Sucrée) , prebaked in a tart pan
Milk Chocolate Ganache
MISE EN PLACE for this recipe:
• About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat it for a few seconds in a microwave until hot to the touch, and then cover it.
• Place the baked tart shell near the cooktop. Have ready a small offset spatula lightly coated with nonstick cooking spray beside it.
—Rose Levy Beranbaum
MILK CHOCOLATE CARAMEL TART is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1 recipe for Sweet Cookie Tart or Pie Crust (Pâte Sucrée), see link above in headnote
- 1 recipe for Milk Chocolate Ganache see link above in headnote
- 1/8 teaspoon fleur de sel or Maldon salt
- 28 grams or 2 tablespoons unsalted butter
- 29 grams or 2 tablespoons (30 ml) heavy cream
- 67 grams or 1/3 cup sugar
- 20 grams or 1 tablespoon (15 ml) light corn syrup
- 1/8 teaspoon cream of tartar
- 15 grams or 1 tablespoon (15 ml) water
- MAKE THE CARAMEL: In a heavy 4 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, and water until all the sugar is moistened.
- Heat over medium heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let it boil undisturbed until it turns a deep amber color and reaches 370ºF/188ºC on an instant-read thermometer, or a few degrees below, as the temperature will continue to rise. Remove the caramel from the heat as soon as it reaches temperature.
- Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Add the butter and use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
- Immediately pour the caramel into the baked tart shell. Tilt the tart shell back and forth to spread the caramel evenly to cover the entire bottom of the tart shell. Set the tart pan on the cookie sheet and allow the caramel to cool until warm or room temperature. Then set it in the refrigerator or freezer for a few minutes before adding the chocolate.
- COMPLETE THE TART: If you made the milk chocolate ganache ahead, you will need to reheat it to a pourable consistency. Microwave the ganache for about 20 seconds or heat it in a double boiler, just until lukewarm; an instant-read thermometer should read 96ºto 100ºF/36º to 38ºC. Pour the ganache over the caramel. It will form a smooth layer. Any large bubbles that form can be pricked with a clean needle. Smaller bubbles will disappear almost completely after chilling.
- CHILL THE TART: Refrigerate the tart, uncovered, for at least 4 hours, or until the ganache has set. Sprinkle with the fleur de sel.
- UNMOLD THE TART: Place the tart pan on top of a canister that is smaller than the bottom opening of the tart pan’s outer rim. Press down on both sides of the tart ring. The outer rim should slip away easily. If you have used white chocolate to seal any holes in the crust, you will need to melt it to release the bottom of the pan. Simply set the tart on a hot towel or heated inverted cake pan for about a minute or until you can easily slide the tart onto a serving plate. If necessary, slide a thin bladed knife or long metal spatula under the crust to release it.
- Allow the tart to sit at room temperature for 20 to 30 minutes before serving. Cut with a serrated knife. If desired, spoon unsweetened lightly whipped cream on the side of each slice.
- STORE COVERED: refrigerated, 5 days. Do not freeze; freezing dulls the flavor.
