Craving for the caramel ;)

Terjadinyer tart ini sebab fida teringin nak mkn karamel sejak beberapa hari lalu. Tp dlm teringin nk mkn maknan yg manis2 nie kena ingat pesanan doktor Daud kawal pemakanan yg berasaskan gula takut kena diabetik nnt tgh2 preggy nie. Surfing punya surfing kt blog2 makanan sy pun terjumpa satu resepi yg menarik dan nmpk enak dr sorang minah saleh nie. Nama blognyer My Baking Addiction dan penulisnya ialah Jamie. So apa lagi sy pun mencubalah resepi tart coklat berkaramel by Jamie. Alhamdulillah mmg menjadi dan rasanya mmg AWESOME! ;)) Plg hapi dpt buat sendiri homemade caramel. Yang ini pun ambil dari resepi org puteh hehe...Tahan sehingga 3 minggu. Sy akn gunakan utk caramel cheese cake yg bakal di buat sooner sbb ada lg sebuku cream cheese yg perlu dihabiskan seblm tarikh luput dec ini.


Walla..hapi sungguh dpt buat homemade caramel n chocolate caramel tart yg enak :DD Thanks a lot blogger Jamie for ur wonderful recipe!



CHOCOLATE CARAMEL TART

(Fida gunakan acuan tart yg kecil so bole dpt dlm 40-45 tart)

Ingredients:

FOR THE CRUST

cucuk dgn garpu sebelum dibakar utk elak gelembung udara terjadi.

 

1 1⁄2 cups flour (fida tambah masa uli sbb kalau ikut ini doh sgt lembik. Tambahkan tepung sehingga doh tidak melekat di tgn)
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder (fida gunakan serbuk koko Van Houten jer..)
1⁄4 teaspoon. kosher salt (cari gak garam nie tp takder stok kt Cold Storage so gunakan garam bukit shj)
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL (fida tukarkan dgn resepi karamel yg lebih mudah)

(Resepi Jamie)
1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

Karamel Fidanie ;)
Bahan-bahan:-

1 cwn gula pasir

90gm mentega

1/2 cwn heavy/whipping cream

Kaedah:

1-Masak gula hingga keperangan di atas periuk(gunakan periuk sebab bila dh letak mentega ia akan berbuih2)

2-Apabila perang masukkan mentega, kacau rata sehingga mentega cair dan sebati.

3-Tutup api dan masukkan cream, dgn menggunakan whisk kacau sehingga karamel dan cream sebati.

4-Simpan dlm bekas kedap seperti botol dan letakkan dlm peti sejuk utk thn lebih lama.

 

Karamel buatan sendiri jika disimpan dlm peti sejuk tahan sehingga 2-3 minggu.



FOR THE GANACHE

1⁄2 cup heavy cream

4 oz. Scharffen Berger Bittersweet Chocolate, (fida guna Colatta bittersweet chocolate - boleh dibeli d kedai pembekal bhn2 kek dan biskut) finely chopped

Vanilla Fleur de Sel for garnish (optional) (fida tak letak pun..)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Notes:

- My mini tartlet pans were 3.5 inches in diameter
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur