This is not a Chocolate Tart with Caramel, it is not a Caramel Tart topped with Chocolate, it is what happens when Chocolate and Caramel meet at a party one night, get a bit tipsy and have a love child. Meet Chocolate Caramel. Drunken Chocolate Carmel to be exact.
Now if you’ve been around here for a while you know I’m not very good at following recipes. I either make stuff up as I go or adapt to the point of unrecognise-ablity, even on the first attempt of a new dish. But this tart was so perfect on paper that there wasn’t anything to adjust. Well almost…
First up I used raw sugar instead of white sugar, it added another level of depth to the caramel and made me feel a bit better about not using the white stuff. It is also very difficult to find unsweetened chocolate here if you don’t have immediate access to restaurant or cake supply stores, so I used 80% dark for the whole thing instead of a mix of bittersweet and unsweetened. Oh, and I changed out rum for whiskey, but that was pretty much it.
Everything else to the letter. And it was perfection.
I want to go back and do a version with no refined sugar, no dairy and no gluten – of course I do – but for now, please just bask with me in the utter decadence of this perfectly, perfect tart. Oh, it gets better, this is quite easily the flakiest pastry I’ve ever eaten… but that is a different story for a different day.
If you missed the announcement a few weeks back I’m hosting this month’s Sweet Adventures Blog Hop.
Now I’m not shy about adding a splash or two of alcohol to my creations from time to time, and this tart not only has a healthy slug of whiskey but 7 other variations to tempt you into making it far too many times, you’re welcome.
As the theme for the March SABH is Cocktail Party! you can look forward to a whole stack of desserts inspired by cocktails rolling-in through the week.
Details on how to link-up are below the recipe, welcome to the party!
Drunken Chocolate Caramel Tart
Barely adapted from David Lebovitz. The man is an evil genius.
This tart is absolute perfection. While the method looks a bit long it is remarkably simple to make and is now my go-to decadent dessert, no questions asked. I’m in love.
Serves: 18 or more
- 1 1/4 c raw sugar
- 6 Tbsp [90 ml] warm coffee*
- 115 g [4 ounces / 8 Tbsp] unsalted butter, chopped, at room temp
- 1/4 tsp sea salt
- 170 g [6 oz] 85% dark chocolate*, roughly broken up
- 2 large eggs, at room temp
- 1/4 cup flour
- 1 Tbsp whiskey*
- One 9-inch [23 cm] pre-baked, French Butter Pastry tart shell
- Big pinch flaky sea salt
Pre-bake your tart shell in a removable base tin. Allow to cool slightly while you make the filling.
Preheat oven to 180C [350F]. Lightly whisk eggs in a medium bowl, set aside.
Spread sugar in the bottom of a large heavy-based saucepan. Cook over medium heat, watching carefully but not stirring, until you start to see the sugar turn liquid on the edges. With a large metal spoon gently drag the edges into the centre, continuing until all sugar is melted*.
Remove pan from heat the second the caramel starts to smoke and immediately pour in the coffee – be careful as it will bubble up and spit. Stir vigorously until the bubbling subsides. Continue to stir until smooth, scraping down sides and around edges with the spoon until smooth*.
Add all the butter and salt, and continue to stir until mixture turns glossy. Resist the urge to dip your finger in to try it – it is closer to lava than food at this stage.
Add the chocolate and continue to stir until melted and glossy. Resist the urge to dip your finger in to try it, still lava.
Slowly drizzle about a third of the caramel into the beaten eggs, whisking vigorously as you pour – this will temper the eggs so they don’t scramble. Pour egg mixture back into the pan with the remaining chocolate caramel and whisk until smooth.
Whisk in flour and whiskey until smooth.
Pour mixture into your pre-baked tart shell and bake in the preheated oven for 15-18 minutes. The filling will puff at the edges but should be a bit wobbly in the centre. Do not over-fill your shell* and do not over-bake.
Remove from oven and cool completely*on a rack.
Sprinkle with extra sea salt, remove sides of tin and slice to serve. This tart is very rich. It would easily serve 18 and maybe even 24. That said, cutting small slices means you can have two, or three… ahem.
- Coffee: If you can, brew fresh coffee, but honestly, instant is just fine. The bitterness of the coffee counteracts the sweetness of the tart really nicely but I’d image you could substitute it with another slightly bitter or sour liquid…
- Chocolate: the original recipe called for 4 ounces bittersweet or semisweet chocolate and 2 ounces unsweetened chocolate but unsweetened chocolate is very difficult to find here so the 80% dark was perfect.
- Caramel: you want the sugar to caramelise but not burn, this happens very quickly once it is all liquid. Watch it carefully and use your nose, it should smell toasted but not burnt and it is a very fine line, better to remove it sooner than later! Do not be tempted to wipe lumps off the spoon or touch the caramelised sugar, it will burn all your skin off. If it is really lumpy after adding the coffee you can stir it over a very low heat to re-melt any seized pieces, just have a bit of patience!
- Filling: You want to leave about a half a cm of crust above the filling as it will puff while baking. I had a bit extra filling so I simply put it in a ramekin and baked it with the tart. Perfect cook’s treat.
- Cooling: Not pretty much cool, not almost cool. Completely cool. Really. If possible refrigerate for 10 mins before cutting.
BONUS ROUND – the cocktail bar twist:
- Original: Chocolate, Coffee & Whiskey
- Caribbean: Chocolate, Coffee & Rum
- D-Driver: Chocolate, Coffee & Vanilla
- Jaffa: Chocolate, Blood Orange Juice & Cointreau [orange liquor]
- High Tea: Chocolate, Earl Grey Tea & Gin
- Irish: Chocolate, Dark Stout Beer & Creme de Menthe
- Cabaret: Chocolate, Oolong Tea & Chambord [raspberry liquor]
- Mulled: Chocolate, Red Wine & Brandy
Sweet Adventures Blog Hop – Link-up Instructions
This hop is open from 9am 18 March 2013 – 11:59pm 25 March 2013 [AEST Sydney time]. Please only link-up new posts published on or after 18 March.
IMPORTANT – The instructions below explain how to link up and how to get the hop to appear on your post. If you aren’t sure of something leave a comment or send me an email and I will help where I can.
- Add a link to THIS POST from your post.
* You can create a text link or link the hop badge in your post. Save badge by right clicking on the image to ‘save as’.
* Providing a link to this post means others can view the instructions and join in!
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post, you will need to do this in HTML view.
* Adding the code will create the thumbnail link list on your post so people can hop from one entry to the next.
- Click here to Enter the Hop – This is the really important bit! The badge and thumbnail list are on your post, make sure to enter the hop so you appear in the list too.
* On the entry screen, please add the link to your SABH post [NOT your homepage].
* Your entry will be submitted when you click ‘crop’ on your photo.
NOTE – your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approved. Entries are approved in the order they are submitted during waking hours in Sydney. A girl needs to get her beauty sleep. If you aren’t sure of something leave a comment or send me an email and I will help where I can.