Chocolate tart with caramel sauce
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Chocolate tart with caramel sauce

Caramel sauce and vanilla cream with this amazing full-chocolate tart that Dimitris Skarmoutsos has prepared for us.

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. For the dough: In a large bowl mix flour, Horio butter Corfu type, sugar, confectioner’s sugar, almonds, egg and salt (all ingredients), until homogenized.
  2. Roll dough in a ball, cover in plastic wrap and refrigerate for at least 1 hour.
  3. Roll dough on a floured surface so that it fits tart pan. Put in tart pan and leave 1cm extra dough.
  4. Press dough and pierce base with a fork. Cover in wrap and refrigerate for at least 1 hour.
  5. Bake in preheated oven at 180 C for 10-14 minutes, until slightly brown. Leave aside.
  6. For the filling: Switch off oven and leave its door slightly open.
  7. Break chocolate in pieces and leave aside.
  8. In a pot put milk, cream and Horio butter Corfu type. Cook until warm and immediately add chocolate. Mix until chocolate melts.
  9. In a bowl, whisk the egg and slowly add chocolate mixture. Put mixture in tart and leave in switched off oven for 15 minutes with its door closed.
  10. Remove from oven and let cool for at least 2-3 hours.
  11. For the vanilla cream: Mix all ingredients (cream, mascarpone, vanilla and confectioner’s sugar) for 4-5 minutes until firm.
  12. For the caramel sauce: Melt sugar in a pot over medium heat. Do not stir until it melts (should have turned gold).
  13. Remove from heat, mix with a wooden spoon and gradually add sour cream. Add butter and continue mixing.
  14. Return on low heat for 5-10 seconds, continually stirring. Let cool.
  15. Serve tart with cream and caramel sauce.
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    INGREDIENTS

    Ingredients make 2 tarts

    For the dough

    2 cups all-purpose flour 2/3 cup Horio butter Corfu type in room temperature 1/4 cup sugar 1/2 cup confectioner’s sugar 1/2 cup grated almonds 1 egg 1 pinch of salt For the chocolate filling: 3/4 cup sour cream 150 gr dark chocolate 1 tbsp Horio butter Corfu type 1 egg

    For the vanilla cream

    1/2 cup sour cream 1/3 cup mascarpone 2 vanilla sticks (slice lengthwise and scrape seeds with a knife) 2 tbsp sifted confectioner’s sugar

    For the caramel sauce

    1/2 cup sugar 1/2 cup lukewarm sour cream 3 tbsp Horio butter Corfu type in room temperature
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