Sweet Treats Saturday: Salted Chocolate Tart

This weekend, I give you... tarts!

I was in the mood to try something new and I was meeting up with some girlfriends for a knitting afternoon.  I volunteered to make dessert... but after seeing a goat cheese and apricot tart at my local gourmet deli, I decided I wanted to try my hand at a savory tart myself.  Mainly because their version was $20, but also because I had never worked with tarts before.  This started a whole theme and I had to do a bit of shopping.

I found dozens of recipes of both the sweet and savory variety but settled on one of each.  Tomorrow, stick around for a blackberry and goat cheese tart.  For now, I leave you with the ultimate chocolate treat. If you're a sucker for dark chocolate, then make this tart.

To make tarts, you need... a tart pan.  Seems obvious, but there are some things that make these extremely useful.  The main selling point is the removable bottom.  This makes it so easy to pop the tart out of the pan.  You could also use this pan to make quiche.  There you go - sold!  Well, after you check out these two recipes, hopefully you will be too.  I made both of these tarts in one night, and finished them off the following morning (final toppings, decoration, etc).  You could do it all at once, but it left me the right amount of time to cool everything completely before I moved on to next steps.

Alright, enough chit chat - on to the recipe!

Salted Chocolate Tart
Recipe from My Recipes
Print Friendly

Ingredients for the crust:
6 tbsp unsalted butter, room temperature
3/4 cup powdered sugar
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened cocoa powder
5 large egg yolks

Ingredients for the filling:
8 oz bittersweet chocolate, chopped
3/4 cup unsalted butter
1/3 cup plus 1 tbsp sugar
1/4 cup coffee
4 large eggs

Ingredients for the topping:
4 oz bittersweet chocolate, chopped
2 tbsp light corn syrup
1/3 cup heavy whipping cream
2 tbsp unsalted butter, room temperature
sea salt for sprinkling

Directions for the crust:
1. In a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth.  In a separate bowl, sift together the flour and cocoa powder, then add to the butter mixture and mix until combined.  Add yolks and mix on low speed just until dough comes together.  Form the dough into a flat disk and wrap in saran wrap.  Chill for at least one hour or up to 3 days.

2.  After chilled, unwrap the dough and place on a floured surface.  With short strokes from the center outward, roll out the dough until a 12" circle is formed.  Transfer the dough to the tart pan - this may be easier if you roll the dough onto your rolling pin and unroll it onto the tart pan.  Gently press the dough into the pan and trim the edges so that it doesn't overhang from the edges.  Place a piece of parchment paper in the pan and fill with pie weights or dried beans.  Place in the fridge for 30 minutes.

3.  Preheat the oven to 350 degrees F.  Once the crust is chilled, bake for 10 minutes.  Then, remove the parchment and beans and return to the oven until the crust looks dry - approx. 5 minutes.  Remove and set on a rack to cool slightly.

Directions for the filling:
1. Put the chopped chocolate in a medium-size heatproof bowl.  In a medium saucepan, combine butter, sugar and coffee. Bring to a boil over medium heat.  Pour the hot mixture over the chocolate and let it sit for 3 to 4 minutes, then gently stir until smooth.  Break eggs into a large bowl and slowly pour into the warm chocolate mixture, stirring constantly until incorporated.

2.  Pour the warm filling into the warm tart crust.  Bake until the filling has risen slightly, appears dry on the surface and doesn't jiggle when shaken slightly.  This will be between 10 and 15 minutes.  Set on a rack to cool completely.



Directions for the topping:
1.  Put the chopped chocolate and corn syrup into a medium-size heatproof bowl.  In a small saucepan, heat the cream to boiling, then pour over the chocolate.  Add the butter and stir slowly to reduce bubbles. Stir until smooth.

2.  Pour the glaze onto the center of the tart and gently push to the edges.  Let sit at least 15 minutes to set before slicing.  Sprinkle with sea salt. Enjoy!

This post will be participating in the following Linky parties:

Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Anything Goes * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * It’s a Hodgepodge * Petals to Picots * Spread the Love * Tatertots & Jello 

Sweet Treats Saturday: Salted Caramel Ice Cream

You know those tubs of ice cream you keep around for those days that never end, or chick-flick nights?  This delicious ice cream would be perfect cradled in your lap while you dab your eyes with a tissue, while re-watching The Notebook.  This ice cream is so yummy and decadent.  I can't compare it to the recent almond praline ice cream as they just don't relate, but if you're a sucker for sea salt and caramel - make this.

Now, if you're afraid of working with sugar, you could omit the candied caramel praline.  I kept it in but could see this recipe still being perfect without it.  My hubby has a fear of anything caramel-like in texture because of his sensitive teeth so that would be a perfect instance to remove it.  In my case... well darn, I guess I can't share. :)

I have to throw in another plug for Brown Eyed Baker.  Sometimes I have to force myself not to make every recipe from her site, just to add variety to the blog, but really, her recipes are incredible.  If you're not already signed up to her feed, I highly recommend it.

Salted Caramel Ice Cream
Recipe from Brown Eyed Baker 
Print Friendly

Ingredients for the caramel (mix-in):
½ cup granulated sugar
¾ teaspoon sea salt, such as fleur de del


Ingredients for the ice cream custard:
2 cups whole milk, divided
1½ cups granulated sugar
4 tablespoons salted butter
½ teaspoon sea salt
1 cup heavy cream
5 egg yolks
¾ teaspoon vanilla extract

Directions for the caramel praline:
 1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook, stirring infrequently, until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

Directions for the ice cream:
1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1½ cups sugar in the saucepan in an even layer. Cook over medium heat until caramelized, using the same method described in Step #2.

3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in the remaining 1 cup of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.

5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

7. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch).

8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

This post will be participating in the following Linky parties:

Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Anything Goes * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * It’s a Hodgepodge * Petals to Picots * Spread the Love * Tatertots & Jello 

Sweet Treats Saturday: Salted Chocolate Chip Blondies

My husband has been asking for me to remake the brown butter toffee blondies that I made around this time last year.  This recipe was a way for me to still try a new recipe, but also curb his taste-buds.  I love making blondies because they always require the most basic ingredients.  The one item that I don't normally stock in my pantry, but did happen to have on hand, were the butterscotch chips.  You could omit them and replace with more chocolate chips, or even use peanut butter chips (hubby's suggestion).

Salted Chocolate Chip Blondies
Recipe from Mountain Mama Cooks

Ingredients:
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
14 tbsp butter
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 large egg
1 large egg yolk
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 tbsp sea salt

Directions:
1. Heat oven to 375 degrees F. Grease a 9 x 13 in baking dish.
2. Whisk flour, baking soda and salt together in a bowl and set aside.
3. Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling the pan constantly until butter is dark goldon brown and has a nutty aroma, approx. 1 to 3 minutes.
4. Remove the skillet from heat and transfer butter to large heatproof bowl.  Add both sugars and vanilla to bowl, and whisk until fully incorporated.  Add egg and egg yolk and whisk until mixture is smooth and no lumps remain.
5. Using a spatula, stir in the flour mixture until just combined.  Stir in chocolate chips and butterscotch chips.
6. Press batter into baking dish.  Sprinkle with sea salt. I used just under the 1 tbsp as it was a considerable amount.  Bake bars for 20 to 25 minutes, taking care not to overcook or they will be dry.  Transfer bars to a cooling rack and cool completely.

Sweet Treats Saturday: Salted Fudge Brownies

I'm a sucker for sea salt.  One of my favorite baking blogs: Bake of Break posted a recipe for Salted Fudge Brownies which sounded like my idea of a good time.  Even better, everything in the recipe could easily be found in my pantry.

Cocoa powder and unsweetened chocolate.

Melted chocolate-y goodness...

This whipped up together fast and came out sooooo fudgy.  It was amazing.  I literally had to pry the plate away from my husband.  He's never been a fan of sea salt on sweets (crazy, I know) but he agreed that the flavor and texture was the perfect compliment to the rich chocolate in the brownies.

Ready to go into the oven.

I prefer brownies to be fudgy rather than cake like, and this met that to a 'T!'  Melt in your mouth deliciousness.

Yum!