Rose's Baking Basics

Milk Chocolate Caramel Tart

Serves 10 to 12

Refrigeration Time: about 4 hours

Baking Equipment: One 9½ by 1 inch high fluted tart pan with a removable bottom, coated with baking spray with flour if not nonstick

A cookie sheet

An instant-read or candy thermometer

If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts. Because milk chocolate and caramel are rich and on the sweet side, the texture and flavor of this tart is at its best lightly chilled, but it is also delicious at room temperature. If you are a milk chocolate lover this is for you—but I urge you also to try the bittersweet chocolate variation that follows.

Sweet Cookie Tart or Pie Crust (Pâte Sucrée)

Sweet Cookie Tart or Pie Crust, prebaked in a tart pan

321 grams

1 recipe

Filling

Milk Chocolate Ganache

273 grams

1 recipe

Décor

fleur de sel or Maldon salt

⅛ teaspoon

Thin Caramel Layer Makes 120 grams/¼ cup plus 2 tablespoons/89 ml

unsalted butter	28 grams	2 tablespoons
heavy cream	29 grams	2 tablespoons (30 ml)
sugar	67 grams	⅓ cup
light corn syrup	20 grams	1 tablespoon (15 ml)
cream of tartar	.	⅛ teaspoon
water	15 grams	1 tablespoon (15 ml)

Mise en Place

▪ About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat it for a few seconds in a microwave until hot to the touch, and then cover it.

▪ Place the baked tart shell near the cooktop. Have ready a small offset spatula lightly coated with nonstick cooking spray beside it.

Make the Caramel

1. In a heavy 4 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, and water until all the sugar is moistened.

2. Heat over medium heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let it boil undisturbed until it turns a deep amber color and reaches 370ºF/188ºC on an instant-read thermometer, or a few degrees below, as the temperature will continue to rise. Remove the caramel from the heat as soon as it reaches temperature.

3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

4. Add the butter and use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.

5. Immediately pour the caramel into the baked tart shell. Tilt the tart shell back and forth to spread the caramel evenly to cover the entire bottom of the tart shell. Set the tart pan on the cookie sheet and allow the caramel to cool until warm or room temperature. Then set it in the refrigerator or freezer for a few minutes before adding the chocolate.

Complete the Tart

6. If you made the milk chocolate ganache ahead, you will need to reheat it to a pourable consistency. Microwave the ganache for about 20 seconds or heat it in a double boiler, just until lukewarm; an instant-read thermometer should read 96ºto 100ºF/36º to 38ºC. Pour the ganache over the caramel. It will form a smooth layer. Any large bubbles that form can be pricked with a clean needle. Smaller bubbles will disappear almost completely after chilling.

Chill the Tart

7. Refrigerate the tart, uncovered, for at least 4 hours, or until the ganache has set. Sprinkle with the fleur de sel.

Unmold the Tart

8. Place the tart pan on top of a canister that is smaller than the bottom opening of the tart pan’s outer rim. Press down on both sides of the tart ring. The outer rim should slip away easily. If you have used white chocolate to seal any holes in the crust (see Solutions for Possible Problems), you will need to melt it to release the bottom of the pan. Simply set the tart on a hot towel or heated inverted cake pan for about a minute or until you can easily slide the tart onto a serving plate. If necessary, slide a thin bladed knife or long metal spatula under the crust to release it.

9. Allow the tart to sit at room temperature for 20 to 30 minutes before serving. Cut with a serrated knife. If desired, spoon unsweetened lightly whipped cream on the side of each slice.

Store Covered: refrigerated, 5 days. Do not freeze; freezing dulls the flavor.

Variation

DARK CHOCOLATE CARAMEL TART

Bittersweet chocolate tempers the sweetness of caramel, so a thicker layer of caramel is in perfect balance. The caramel has the texture of a thick sauce, and this thicker layer is best served cold.

Make a triple recipe of the thin caramel layer but using only 77 grams/⅓ cup/79 ml heavy cream. Refrigerate for 1 hour before pouring on the ganache.

Replace the milk chocolate ganache with a three-quarter recipe of Classic Ganache. If using liqueur, Kahlúa is a nice enhancement. Refrigerate the tart for 30 minutes. Sprinkle with the fleur de sel and cover the tart with a large bowl. (Dark chocolate ganache will become too firm if not covered.) Allow it to set for a minimum of 3 hours before serving. Cut with a serrated knife.

Making Milk Chocolate Caramel Tart