Rose Levy Beranbaum’s Milk Chocolate Caramel Tart
10– 12 people
10– 12 people
For the crust
For the ganache filling
for the decor
For the thin caramel layer (Makes 120 grams/1/4 cup plus 2 tablespoons/89 ml)
  1. 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.
  2. 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.
  3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
  4. 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.
  5. 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.
  6. 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.
  7. CHILL THE TART: Refrigerate the tart, uncovered, for at least 4 hours, or until the ganache has set. Sprinkle with the fleur de sel.
  8. 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.
  9. 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.
  10. STORE COVERED: refrigerated, 5 days. Do not freeze; freezing dulls the flavor.