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—but I urge you also to try the bittersweet chocolate variation that follows.
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
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.