Hope you all are having a great holiday! Sorry for the lack of posts, things have been a bit crazy!
I hope I can make it up to you with this AMAZING dessert recipe. It is seriously the best thing I’ve ever eaten, if I do say so myself. I made it for Christmas dessert this year, hence why I splurged on a recipe that used a candy thermometer. I usually avoid them like the plague.
So what is this heavenly dessert? Salted Caramel Chocolate Tart with a Pretzel Crust.
Even with a candy thermometer, this recipe is seriously easy. I suggest you try it soon!
Foodgawker had a bunch of recipes for these tarts, but I thought making a pretzel crust would really complement the caramel and chocolate. It worked out great!
Salted Caramel Chocolate Tart
For the Crust:
3 c. of pretzel sticks
1 stick of unsalted butter, melted
1/4 c. brown sugar, packed
For the Caramel:
1 1/2 c. granulated sugar
6 tbsp. water
3 tbsp. light corn syrup
1/4 tsp. kosher salt
6 tbsp. unsalted butter
7 tbsp. whipping or heavy cream
For the Ganache:
4 oz. Ghiradelli semi-sweet chocolate chips (I found about 3 handfuls worked well)
1/2 c. whipping or heavy cream
To make the crust…preheat the oven to 350 degrees. Place the pretzels, brown sugar and melted butter into a food processor or blender. Blend until the mixture resembles coarse sand. Pour the mixture into a tart shell with a removable bottom. Press the mixture down with your fingers on the bottom and as much up the sides as you can. I had an 11″ tart shell, and the mixture went about halfway up the sides. Pop into the oven and bake until fragrant and lightly browned, about 10 minutes. Allow to cool.
To make the caramel…put the sugar, corn syrup, water, and salt into a saucepan. Whisk together. Cook over medium high heat without disturbing until the mixture is bubbling and a golden amber color, about 330 degrees on a candy thermometer.
When it reaches this stage, take off the heat and whisk in the butter and heavy cream until a nice smooth caramel is made! Be careful though, it will bubble up. Pour into your cooled crust. Refrigerate overnight or about 4-6 hours until it’s set.
To make the ganache…heat the cream on the stove until it starts to steam and bubble slightly around the edges. Pour over top of your chocolate chips in a bowl. Allow the hot cream to sit for a minute or two, then stir until you get a smooth delicious chocolate sauce.
Pour over the set caramel. Allow to sit in the fridge for about 3-4 hours, until hardened.
Before serving, allow the tart to sit at room temperature for about a half hour. Garnish with fleur de sel and cut into small wedges, it’s really rich!
Happy new year everyone!