Chocolate Caramel Tart

Name: Chocolate Caramel Tart
Ingredients: 250 g plain flour; 0.5 tsp salt; 160 g unsalted butter, cold, cubed 1 cm; 50 g caster sugar; 1 tsp vanilla extract; 60 g water; 1 egg, beaten; caramel, as needed; 200 g whipping cream, room temperature; 200 g dark chocolate, melted

A decadent tart perfect for dinner parties or special occasions.

Difficulty

Medium

Time

120 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Food Processor Attachment KAH65.000PL

Ingredients

Servings

For the pastry

250 g plain flour
0.5 tsp salt
160 g unsalted butter, cold, cubed 1 cm
50 g caster sugar
1 tsp vanilla extract
60 g water
1 egg, beaten

For the filling

caramel, as needed
200 g whipping cream, room temperature
200 g dark chocolate, melted

Utensils

Tart tin, round (23 cm), KCL96.004DG, Multipro Food Processor Attachment, Knife Blade

Instructions

Step 1

Select the Short Crust Pastry preset.

Fit the Knife Blade to the Food Processor attachment.

Add flour, salt, butter, sugar and vanilla extract into the attachment.

Mix until well combined.

Add water.

Mix until well combined.

Remove the attachment from the machine.

Wrap the dough in a plastic wrap.

Chill in the fridge for 30 minutes.

Step 2

Transfer the dough onto a lightly floured work surface.

Roll out the pastry into a circle, larger than the tart tin, about 2 mm thick.

Line the tin with the pastry.

Chill in the fridge for 10 minutes.

Step 3

Preheat the oven to 200ºC.

Line the chilled pastry with parchment paper and fill with baking beans.

Bake for 12 minutes at 200ºC until golden.

Remove from the oven, lift the parchment paper with the baking beans out and set aside.

Brush the pastry with beaten egg.

Bake for 10 minutes at 200ºC until golden brown.

Remove from the oven and let cool.

Spread an even layer of caramel onto the bottom of the pastry case.

Step 4

Fit the Creaming Beater.

Add cream into the appliance bowl.

Heat for 3 minutes at 70ºC on speed Stir 1 until hot.

Add chocolate.

Mix for 5 minutes on speed Min until combined.

Carefully pour the chocolate mixture into the pastry case.

Chill in the fridge for 30 minutes.

Serve.