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| 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.
1⁄4 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.
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| 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.
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
- 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
