Salted Caramel Chocolate Tart
Salted caramel is one of my favourite things to eat – and it’s so easy to make. The issue is I usually eat too much and then get a sugar headache. I need to stop that. The first time I made this gluten free salted caramel chocolate tart was last March when we made dinner for Bryce’s parents. We watch Top Chef and hold a friendly competition, the losers cook. Well, that was us last March. This delicious tart finished off our Mexican feast. It’s adapted from a few different recipes on Pinterest (like this one from Life Made Simple) – the first few were far too sweet and not enough caramel. Plus, it’s rare to find a good gluten free pasty crust. Let’s get baking!
Servings: 12
Ingredients
- 2 cups plus 2-4 tablespoons of gluten free flour with xanthan gum
- 9 tablespoons of salted butter - frozen
- 1 egg
- 8-12 tablespoons of ice water
- 1/4 cup of cream 30% or higher
- 1/3 and 2 tablespoons cup of whole milk 3% or higher
- 5 oz each of semi-sweet and unsweetened chocolate
- 1 egg plus an egg yoke
- 2 teaspoons of vanilla
- 1 cup of sugar
- 6 tablespoons of salted butter
- 1/2 cup of whipping cream heavy - 35% or higher
- 1 1/2 teaspoon of kosher salt
Instructions
- The crust - sift the flour.
- Grate in the frozen butter and mix.
- Add egg and water 1 tablespoon at a time. Mix until crumbly.
- Place the dough between two sheets of plastic wrap. Roll to fit tart pan.
- Bake at 415 for 18 minutes. Cool completely.
- For the filling, warm up the cream and the milk in a skillet.
- Slightly boil.
- Add in the chocolate.
- Whisk eggs together in a separate bowl.
- Slowly add 1/3 of the melted mix to the eggs - don't cook the eggs. Whisk quickly, then fully combine.
- Pour into tart crust and bake at 320 for 22-26 minutes.
- Make the caramel a skillet by heating the sugar, whisking to keep from burning.
- Once fully melted add in butter. It'll bubble, keep the heat on low and wait for the butter to fully melt.
- Slowly add the cream and boil for 1 minute. Add in salt and stir.
- Once the tart is done, let it cool for about 15 minutes.
- Then, pour the caramel over the tart and chill for 3-4 hours. Cut and eat.