First Dessert of Summer

It finally feels like summer!  What better to do on a hot summer night than create the perfect dessert for the next day?

The following is a rendition of Sweetapolita‘s  Dark Chocolate Salted Caramel Tart

 

 Ÿ
- This process from start to finish is an overnight deal (but worth it)!  If you're in need of
 an emergency chocolate fix, check out our dessert recipes on Pinterest
- The caramel filling requires a slow cooker and takes 8 hours to cook.  

– You’ll need two room temperature eggs and 10 tablespoons of softened butter, so set them out!

Click here for a printable shopping list and recipe!

Shopping List

1 1/2 cups all-purpose flour

5 tablespoons cocoa powder

1 teaspoon sea salt

10 tablespoons butter

2/3 cup powdered sugar

2 egg yolks

1/2 tsp vanilla extract

1 (14 ounce) can sweetened condensed milk

1/2 cup heavy cream

4 ounces bittersweet chocolate (or 2 oz. unsweetened + 2 tablespoons sugar)




Preparation

Crust

1. Whisk flour (1 1/2 c.), cocoa powder (5 tbsp.) and salt (1/4 tsp.) in a bowl.

2. Cream the butter and sugar in a large bowl until mixture is pale and fluffy, about 3 minutes. 

3. Mix in egg yolks (2, room temperature) and vanilla (1/2 tsp.).  Add in dry ingredients from step 1.  

4. Place dough in a 9″ quiche pan and press evenly throughout bottom and sides of pan.  

5. Refrigerate for 30 minutes. Preheat oven to 350˚F. 6. Prick the tart shell all over with a fork and bake for approximately 15 minutes.


Caramel Filling

1. Place one can (14 oz.) of condensed milk in a slow cooker after the label is removed from the can. 

2. Fill cooker insert with water until the top of the can is covered.

3. Heat on low for 8 hours.

4. Open can (SLOWLY) and you’ll find delicious caramel!  Spread it across the crust, as seen below.


Ganache 1. Bring heavy cream (1/2 c.) almost to a boil over medium heat.  

2. Place chopped chocolate (4 oz.) into a medium bowl and pour hot cream over chocolate.

3. After a minute, stir slowly with a rubber spatula until smooth.  

4. Pour ganache evenly over tart and garnish with sea salt.


Buon Appetito!

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