Prep 1 hr
Cook 20 mins
Chocolate and Caramel make up the two distinct layers of this great tart.
- 1 1⁄3 cups flour
- 3 tablespoons light brown sugar
- 2 tablespoons sugar
- 1⁄8 teaspoon salt
- 4 ounces cold butter, cut into small bits
- 1 large egg yolk
- 2 -2 1⁄2 tablespoons ice water
Chocolate Ganache Layer
- 3⁄4 cup heavy cream
- 4 1⁄2 ounces bittersweet chocolate, coarsely chopped
Caramel Cream Layer
- 1⁄2 cup sugar
- 1 1⁄4 cups heavy cream
- 3 tablespoons butter, cut into 6 pieces,room temperature
- 2 large egg whites, room temperature
- 1 pinch salt
- 2 tablespoons superfine sugar
- Make the pastry: In a food processor, combine the flour, brown sugar, sugar and salt and pulse to blend.
- Scatter the butter on top and pulse 10 to 15 seconds, until the mixture resembles coarse meal.
- Add the egg yolk and pulse just to blend.
- Drizzle 2 tblsps of the ice water on top and pulse until the dough just comes together, adding up to ½ tblsp more ice water if necessary.
- Shape and pat the dough into a disc, wrap well in plastic wrap and refrigerate for atleast 1 hour and up to 2 days.
- Roll out the dough between 2 sheets of wax paper to a 13 inch round.
- Peel off the top sheet and invert the dough into a 10 inch fluted tart pan with a removable bottom.
- Peel off the remaining paper and fit the dough into the pan without stretching.
- Trim the excess dough away with a sharp knife.
- Refrigerate the tart shell for 30 minutes.
- Preheat oven to 375F.
- Line the pie shell with foil and fill with pie weights.
- Bake for 18 minutes.
- Remove the foil and weights and bake for about 15 minutes longer, or until golden brown and cooked through.
- Let cool.
- Make the ganache layer: In a small saucepan, bring the cream to a boil over medium heat.
- Meanwhile, in a food processor, finely grind the chocolate.
- With the machine on, add the hot cream to the chocolate and process until completely smooth.
- Scrape the ganache into a bowl.
- Refrigerate, stirring occasionally, until the ganache is cold to the touch but not set, 1 to 1 ½ hours.
- Beat the ganache on low speed just until it lightens in colour and holds soft peaks, about 1 minute.
- Do not overbeat.
- Scrape the ganache into the cooled tart shell, spreading it evenly.
- Cover and refrigerate the tart while you prepare the caramel cream.
- (The tart can be prepared to this point up to 1 day ahead.) Make the caramel cream: In a small saucepan, bring the sugar and 3 tblsps of water to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil without stirring until the caramel turns a golden amber colour, about 5-8 minutes.
- Remove from the heat and immediately add ½ cup of the cream STAND BACK TO AVOID SPATTERS!
- Cook over low heat, stirring, until completely smooth, about 1 minute.
- Remove from the heat, add the butter and stir until melted.
- Transfer the caramel to a large bowl and let cool to room temperature.
- (The caramel can be made up to 1 day ahead; cover and refrigerate. Bring to room temperature before proceeding.) Transfer 3 tblsps of the caramel to a small saucepan and set aside.
- In a medium bowl, beat the remaining ¾ cup cream until it holds soft peaks; do not overbeat.
- In a large bowl, beat the egg whites and salt at medium speed until the whites are stiff and glossy.
- Stir 3 tblsps of the whites into the caramel in the bowl to lighten.
- Fold in the remaining whites, then fold in the whipped cream.
- Spread the cream over the chilled ganache.
- Refrigerate while you proceed.
- Rewarm the reserved caramel over low heat, stirring, until it begins to liquefy and is barely warm, not hot, about 30 seconds.
- Using a fork, drizzle the caramel over the top of the tart.
- Refrigerate the tart for atleast 2 hours and up to 6 hours.