Monday, October 1, 2007

MILK CHOCOLATE AND CARAMEL TART

While surfing on different foodblogs by "Daring Bakers" participants/members, I came across a scrumptious looking tart that caught all my attention and made me crave it's gorgeous sweetness. It seemed so delicious, beautiful and unique. I absolutely HAD to bake it!!!

So, as I love to bake and I always like to take up challenges (although I tend to shy awa
y when I have to do such things...), I decided to put my skills to the test and see if I would be capable of reproducing (the popular French baker) Eric Kayser's recipe.

C
ontrary to all expectations (I always expect that ir turns out to be a total flop), I got on with it quite well and without much trouble. In fact, it wasn't really difficult nor complicated to make. It was only slightly "strainuous" and time-consuming task considering the fact that this tart was made in different stages and processes. Anyhow, no major problem occured nor did things turn out wrong. The catastrophe I was waiting for never took place! Of that, I'm very thanful, because nothing's worse than a contretemps or disaster when you are baking something as delicate as this tart which needs all your attention in order to be well-organized...

The crust of this "Milk Chocolate And Caramel Tart" is in fact a kind of shortbread pastry that contains baking powder and is not easy to manipulate/roll as it come apart fastly. It is magnificently flaky and has a pleasant cocoa aroma, but in my opinion, the cinnamon adds a sickly touch to the tart (although I would encourage you to use this spice if you make a plum tart with this excellent pastry). The caramel filling is really scrummy with it's smooth fudgy texture and harmonious creamy as well as rich and buttery flavor. The last layer, an exquisite and airy milk chocolate mousse, is just simply remarkable. At first, I thought that I would not find it too good or interesting as it would be faint in flavor and overly sweet, but i was wrong! Although it is quite quite different to it's dark cousin, this fair-colored mousse is totally addictive and rafined (as long as you use good milk chocolate to make it, of course).

My verdict concerning this tart is very positive. I can really recommend you to try it at home. There is no doubt that you will be highly satisfied by it's good looks and inimitable tantalizing taste. It is wonderful! In one word, this tart is magical, heavenly and scrumptiously rich. It is a gourmet delicacy which will rejoice those who like to experience the fulfilling pleasure that such a bombastic homemade treat brings...

~ Milk Chocolate And Caramel Tart ~
Recipe taken from Eric Kayser’s "Sweet and Savory Tarts" cookbook.

Makes one tart - 24cm (9-inch) square pan or 1 26cm (10-inch) round baking pan.

Ingredients:
1/2 Lb (250 g) Chocolate shortbread pastry (see recipe below)

1 Cup (200 g) Castor sugar + 1/2 Cup (100g) for the decoration

1 Cup (250 g) Heavy cream (30-40 percent butterfat) or crème fraîche

1/4 Cup (50 g) Unsalted butter

2 Whole eg
gs (~53g)
1 Egg yolk

2 1/2 Tbs (15 g) Plain white flour
1 1/4 Cups (300 g) Whipping cream

1/2 Lb (250 g) Milk chocolate

Method:

1. Preheat oven to 325 °F (160 °C).

2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes (see remarks).
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the
dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs
with the extra egg yolk, then incorporate the flour (see remarks).
5. Pour this into the cream-caramel mixture and mix thoroughly.

6. Spread it out in the tart shell and bake for 15 minutes (see remarks). Remove from oven and allow to cool.
Method for the milk chocolate mousse:

7. Beat the whipping cream until stiff. Melt the milk c
hocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream (see remarks).
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
Method for the caramel decoration:
9. Melt 1/2 cup (100g) castor sugar in a saucepan until it reaches an amber color.
10. Pour it onto waxed paper laid out on a flat surface.
11. Leave to cool.

12. Break it into small fragments and stick them lightly into the top of the tart.

------------------------------

Chocolate Shortbread Pastry
Preparation time: 10 minutes

Refrigeration: overnight

Ingredients:

1 Cup (250g ) Unsalted butter, softened
1 Cup plus 2 Tbs (150 g) Confectioner's sugar

1/2 Cup (50 g) Ground hazelnuts

2 Level tsps (5 g) Ground cinnamon
(optional)
2 Eggs (~53g)

4 1/2 Cups (400 g) Plain white flour
2 1/2 Tsps (10 g) Baking powder
1 1/2 Tbs (10 g) Cocoa powder


Method (a day ahead):
1. In a mixing bowl of a food processor, cream the butter.

2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
.
3. Add the eggs, one by one, mixing constantly

4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
5. Form a ball with the dough, cover in plastic wrap, and chill overnight.

------------------------------

Alternate Caramel Method

Ingredients:

1 Cup Castor sugar
1/2 Cup water

1 Tbs Corn syrup


Method:

1. Set a pot over medium-heat with all the ingredients and stir slowly.
2. When the mixture comes to a boil, stop stirring and wait until it is caramel colored.

------------------------------
Remarks:
If you live in Switzerland, the "Heavy Cream" I recommend you to use is "Gruyère Cream (Crème De La Gruyère)".
I found that with this tart the cinnamon in the pastry was superfluous and not really needed, so I would recommend you to leave out this ingredient.
When m
aking the caramel with "the dry method" be careful to use a dry pan and spatula, otherwise you will end up with a grainy crystallized mess.
To avoid lumpiness when you add the flour to the eggs, make sure the eggs are at room temperature and slowly whisk the flour in.
I left the shortbread pastry in the oven for about 20-25 minutes until it was perfectly baked. In order for your cream-caramel filling to be set perfectly, I recommend you to bake it for 10 more minutes or until set. Many people can be unlucky with making the dry caramel, so if it's your case you can use the alternate version.
Before you add the chocolate to the whipped cream, test the temperature by touching a little chocolate to your top lip, if it feels comfortably hot (lukewarm) then it is okay to combine the two. If the chocolate feels too hot, it might dissolve your nicely aerated cream, so I recommend you to whisk the melted chocolate until it reaches the correct temperature.

Serving suggestions:
Serve for dessert or for afternoon tea.

56 comments:

  1. It looks sooooooooo delicious!!!! DAMNED!!! ;-)

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  2. Oh my gadddddd, C'est une tuerie que tu nous as fait là.

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  3. wow je suis scotchée!
    C'est magnifique, un vrai travail de pro!

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  4. CLAIRECHEN: Thanks! If you eat a slice of it, you'll get damned ;-P!!!

    PAPRIKAS: Merci! Oui, c'est vraiment mortel!!!

    OOISHIGAL: Merci beaucoup, Ooishigal! Ton commentaire me touche...

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  5. Félicitations, quel boulot, c'est magnifique !
    Ton pâtissier du coin a vraiment du soucis à se faire... :o)

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  6. ton gateau me plait beaucoup et j'ai envie de l'essayer
    dés que l'envie me prendra je t'avertirai
    vous avez du vraiment vous régaler : miammmm !!!!!
    bonne journée

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  7. Les photos en coupe sont terriblement gourmandes ! On y voit les différentes couches, c'est d'une gourmandise sans limites ! Caramel et mousse, impossible d'y résister !

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  8. tu as un train de retard :)))) cette fois c'était les pettis pains à la cannelle :))))
    Mais tu as raison, moi aussi elle me faisait envie cette tarte chocolat/caramel, je crois que je m'inscrirai pour le prochain

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  9. SYLVIE: Merci infiniment :-D! C'est sûr. Je ne vais plus chez le boulanger-pâtissier depuis que je peux faire ce dont j'ai envie...

    MOUNET: Merci! Oui, on s'est régalé comme des fous! Et bien, j'attends de voir ce que ça donnera chez toi... Bonne journée à toi aussi!

    CAT: Merci! Oui, c'est difficile de résister à une tarte pareille ;-P!

    MARION: Je sais ;-P! Je viens de m'inscrire, alors je participerais officiellement au "challenge" d'octobre... Tu devrais aussi nous joindre!

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  10. You did a beautiful job with that! Its so gorgeous, every layer is so defined. I absolutely LOVE how thick the crust is.

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  11. Hannnn Rosa !!! Comme t'abuses de me faire un coup pareil à 16h30 !!!!! :D

    C'est vraiment magnifique, quel régal ! Bravo :)

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  12. Rhoooo lala, je craque, j'en veux !!

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  13. How decadent... it is beautiful!
    You must be very proud to be that talented.
    When was it you said I could come over?

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  14. oh how beautiful! your so brave (and daring)to join in this blog event. such intimidating sweet treats, your came out perfect i can just tell. YUM!

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  15. Alors là, bravo. Moi, je suis une quiche en patisserie ;) j'admire ta patience et le résultat me fait carrément saliver ! biz
    Audrey

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  16. Il est trop beau ce gateau !

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  17. je l'ai faite semaine dernière et c'est vraiment un bonheur culinaire..mais j'avoue que je suis jalouse de la tienne qui est largement plus jolie que la mienne!!!!!enfin c'éatait tellement bon!!!!! bravo à toi

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  18. elle est superbe et beaucoup plus jolie que la mienne!!!!!!!enfin ell était tellement bonne, bravo à toi je crois que je vais la refaire un de ces jours

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  19. Rosa, wow! Your milk chocolate caramel tart is stunning! Going back to do a previous Daring Baker challenge is really a wonderful idea...how fabulous! And those tarts from last month were all so delicious looking...as is this beauty! :-)

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  20. rosa, je viens de tomber amoureuse de tes photos. C'est SUPERBE.
    bisous.
    Chrys

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  21. Wow, Rosa! That is just beautiful!

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  22. Looks really 'tedious' but I can see that you are truly satisfied :D Did you finish all by ourself? Any leftover for me ehehhe..

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  23. Not complicated to make ? si c'est vrai on va bluffer tout le monde. et ces petits éclats de caramel, mmmh...

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  24. Rosa, I am constantly in awe of your amazing skills!

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  25. il est très beau et j'en prendrais bien une part !
    bises

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  26. BAKE YOUR CAKE AND EAT IT TOO: Thanks ever so much for your kind comment :-D!

    ERYN: Merci beaucoup!!! Et bien, j'essaie de te faire soufrir derrière ton écran d'ordinateur ;-P...

    MARIELLE: Merci! Malheureusement c'est trop tard ;-P!!!

    VIBI: Thanks for your very kind comment! Very flattering... You can come over to my place anytime, be my guest ;-P!

    ARIA: Thanks very much, Aria! In fact, I have not yet participated, but have already tested some of the past recipes...

    AUDREY: Merci infiniment! Tu sais, je ne suis pas si talentueuse que ça... Bises!

    SALWA: Merci beaucoup!

    SAB: Merci beaucoup :-D! Je crois aussi que je vais la refaire car je n'ai jamais mangé de tarte aussi exquise...

    BELINDA: Thanks ever so much, Belinda! Yes, before joining The Daring Bakers, I thought that I'd better try some of the recipes! I also made the "Chocolate Intensity Cake"...

    CHRYSTEL: Merci de tout coeur pour ce gentil commentaire :-D!!! Bises...

    IVONNE: Thanks so much, Ivonne!

    SHIONGE: I was very satisfied by the end result ;-P! No, I didn't finish it all by myself, because it was quite big... No leftovers, sorry, hehe!

    PULCO: Merci! En fait, c'est pas si compliqué que ça en a l'air... C'est plutôt long à faire car il y a plusieurs étapes!

    CYNTHIA: Thanks ever so much, Cynthia :-D!!!

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  27. Juste parfait, avec un café noir bien fort et c'est le paradis sur terre ;-) bravo, biz

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  28. Une petite merveille ... Mais il faut dire que Kayser est une valeur sûre ! ;o)
    Bisous
    Hélène

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  29. Tes photos sont à tomber !! Comment veux tu que nosu résistions après ca ? Bises, Marie

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  30. Elle est magnifique cette tarte !

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  31. Magnifique tarte! Elle est particulièrement gourmande et j'ai très envie de la tester...

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  32. Superbe montage et décor ! les saveurs sont tentantes même à cette heure là de la journée et le ventre bien rempli ;-)

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  33. CLAUDE-OLIVIER: Merci! Oui, tu as raison... Bises.

    HÉLÈNE (cannes): Merci, Hélène! Ca c'est vrai ;-P! Bises...

    MARIE CUISINE: Merci beaucoup! Mon but est de vous/te faire craquer ;-P!!! Bises...

    EDITH26: Merci!

    CHRIS: Merci :-D! J'espère qu'elle te plaira...

    MINOUCHKA: Merci infiniment :-D!

    GRACIANNE: Merci ;-P!!!

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  34. C'est magnifique Rosa,je planterai bien un coup de fourchette sur ta dernière photo, sublime!

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  35. Simply wonderful ! Congratulation, you've made it ;) And it looks so so yummy...

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  36. Ah là là... tu devrais mettre la recette en français, c'est irresistible !!
    wonderfull !

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  37. Waouh ! J'en veux un morceau ! Bises !

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  38. Waouhhhh ! Superbe gateau mais quel travail ! Comme vous avez dû vous régaler, c'est vraiment magnifique.
    Merci pour ton petit mot sur mon blog, eh oui mon chien est vraiment un chien très malheureux !
    Bisous.
    Dominique

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  39. Wouaaaahhh, vraiment superbe ton gateau.... si ma petite cuillère pouvait traverser l'écran !

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  40. Une superbe réalisation! avec ces petits éclats de caramel ,cette tarte est à tomber à la renverse!

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  41. waouhhhhhhhh vraiment magnifique !!!!

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  42. Again, oh my. Is there anything much better than caramel and chocolate and pie? Wow. I'm dying for my kitchen to be finished!!!

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  43. It looks wonderful Rosa! I enjoyed that tart very much and wish I had a slice of yours right now!!!

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  44. Argh !! Je craque littéralement pour ce gâteau ... J'en veux, là, maintenant, tout de suite !!
    Biz
    anso1505.canalblog.com

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  45. MOONY: Merci infiniment, Moony ;-P!

    MARION: Thanks, Marion!!!!

    ROSINE: Merci! Je le sais, mais ça demande un travail fou ;-(...

    GUYLAINE: Merci, il te faudra attendre la prochaine fois ;-P... Bises.

    DOMINIQUE: Merci! En fait, c'est pas si difficile que ça, mais c'est laborieux... On s'est régalé!
    Pauvre chien ;-P! Bises.

    EGLANTINE: Merci! C'est ce que beaucoup de bloggeurs espère ;-P...

    LYDIAN: Merci beaucoup, Lydian :-D!

    SOUMIA: Merciiiiiiii!!!!

    ROSA: Thanks! To your question, I would answer "no"! I can understand that you are looking fowards to using your new kitchen ;-P....

    SHER: Thanks! I'd also love to have a generous slice now ;-P....

    ANSO1505: Merci! Et bien c'est trop tard ;-P. Une prochaine fois peut-être...

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  46. Waouh, ça c'est du gâteau. Je fonds littéralement derrière mon écran. Je comprends pourquoi tu a été positive. A tester de toute urgence.

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  47. Magnifique !!! Je garde la recette pour un anniversaire... Bizzzzz

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  48. wow the tart looks stunning! what beautiful pictures too. It looks like a lot of work, but so worth it in the end, especially if it tasted half as delicious as it looks!

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  49. Il n'etait pas question que je rate ca Rosa, c'est trop beau, trop appetissant, trop tout! Bra-vo!!!

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  50. HÉLÈNE: Merci!!! Oui, tu DOIS essayer à tout prix!!!

    INOULE: Merci! Tu ne devrais pas être déçue... Bises.

    FOODHOE: Thanks very much! It took a lot of time to make, but it wasn't all that difficult... Anyway, it was a gorgeous tasting tart!!!

    CONFITUREMAISON: Merci infiniment!!!!! Bises...

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  51. This tart was one of my favorite challenges, and you did a wonderful job with it Rosa.

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  52. Rosa
    Your cake is amazing,delicious,and So professional .
    Very very well done! :-)
    I admire everything you creat in your kitchen !
    Thank you :-)

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  53. DOLORES: Thanks ever so much, Dolores :-D!!!

    CHANIT: Thanks so much, dear Chanit! I am pleased that you like what I do!

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  54. OH... MY!!!!!
    This is a terrible, terrible thing to do, showing us this tart, when we can't have a bite!!!

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  55. Elle est vraiment superbe.
    C'est terrible pour les envies de gourmandises !

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