Caramel Chocolate Tart Recipe

Instructions

Make the tart sheets

1. Mix the room temperature butter to make it soft and add the powdered sugar.
2. Beat in the egg yolks, then mix in the flour and cocoa powder.
3. Place the dough on a Teflon sheet and cover with plastic wrap, rolling it out to about 3-4 mm.
4. Place in the freezer for about 30 minutes to chill.
5. Cut the chilled sheet into long strips and place in the refrigerator (if the dough is too soft, re-chill before using).
6. Cut the sheet into tart rings and place on a baking sheet.
   (I used a perforated mat so I didn't use a presser stone)
7. wrap the long cut sheets around the sides and trim off the dough that has risen to the top with a knife.
8. Chill in the refrigerator while it warms up, then bake in a 165 degree oven for about 20 minutes.
9. Remove from the oven and allow to cool.

Make the chocolate ganache

10. Melt the dark couverture chocolate with the whipping cream in the microwave for about 30 seconds.
11. Add the butter and water and mix until evenly combined.
12. Pour the chocolate ganache onto a tart sheet and refrigerate for at least 1 hour to set.

Make the caramel

13. Place the sugar in a saucepan, flatten it, and heat it to completely dissolve the sugar.
14. When the sugar is completely dissolved and browned, stir in the hot whipped cream.
    (Be careful when adding the whipped cream as it will boil over)
15. Transfer to a bowl, add the butter, mix evenly and leave to cool completely at room temperature.
16. Squeeze the caramel over the chocolate ganache and decorate with chocolate.