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 away 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.
Contrary 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.
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 eggs (~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 chocolate 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.
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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.
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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.
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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 making 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.
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 making 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:
