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Friday, January 24, 2014
Chatelaine's Delicious Salted Caramel & Chocolate Tart Recipe
Chatelaine Magazine is known for its fantastic recipes. And fantastic recipes, they have! Over the last several years, I have made many dishes thanks to the Chatelaine Magazine, which have all turned out wonderfully.
Chocolate Truffle Tarts that I make for the Loco Beanz Coffee Houses here on Manitoulin Island. However, I have not made a caramel-dark chocolate flavour combination yet (I usually make a Caramel-Milk Chocolate Tart and Dark Chocolate-Raspberry Tart, among a variety of other flavours), so when I opened the Chatelaine and saw the recipe title and photo, I just had to find out what this beautiful creation would taste like.
Luckily, I already had all the ingredients on hand. My only changes to the recipe were that I used unbleached all-purpose flour, instead of regular white flour, and I used raw organic cane sugar instead of granulated white sugar. Also, instead of 70% dark chocolate, I used Camino's 71% organic bittersweet chocolate chips, which added a nice chocolate chip flavour to the tart, without losing any of the bitterness of the dark chocolate.
The crust was pretty simple. With just flour, sugar, butter and an egg yolk, I found the dough came together easily. But by adding a little extra butter, I could roll it out, instead of pressing it into the pan as suggested.
Also, I only had a 6-inch tart shell (instead of 9" as the recipe called for), so I managed to get two extra small tarts out of the deal - which meant leftovers for me once my dinner guests were served!
The caramel sauce was very tasty, but it turned out to be quite 'oozy' and most of it drizzled out while slicing the pieces. So although not necessary, you could substitute with a thicker salted-caramel sauce from a jar, or a nice thick Dulce de Leche sauce, which would save you some time and lessen the number of dirty dishes.
The chocolate truffle filling was smooth, delicious and absolutely heavenly. But definitely do not skimp on the salt! Be sure to add a nice chunky sea salt or Himalayan pink finishing salt to the top of the tart. That extra flavour punch was much appreciated.
Since the small-sized tarts worked out so well, I think you could also make 4 to 6 small tarts using the same recipe, and freeze some (for your future cravings) or serve to dinner guests individually.
Overall, this tart was super delicious and I recommend the recipe! Check out Chatelaine's February 2014 issue for a copy.
For more chocolaty recipes, you can visit my recipes page (while playing around in my commercial kitchen, I regularly create my own desserts) or my check out my 'Piecaken' blog for very indulgent chocolate dessert recipes. (Hint: Try the Raspberry Pie in a Flourless Chocolate Cake recipe! It is delicious!)
If you are looking for other great chocolate dessert recipes from Chatelaine, check out the 28 Decadent Chocolate Recipes section of their website: http://www.chatelaine.com/ingredient/28-decadent-chocolate-recipes/. They are amazing!