An easy-to-prepare chocolate dessert with homemade caramel, which is also easy to prepare. Lovers of the combination of chocolate and caramel will love it. The tart is prepared on a sandy basis.
It is necessary
- For sand base:
- - 300 g flour;
- - 150 g butter;
- - 1 egg;
- - a pinch of salt.
- For the chocolate ganache:
- - 200 g of dark chocolate;
- - 125 ml cream;
- - 60 g butter;
- - 2 tbsp. tablespoons of sugar;
- - 1 tbsp. a spoonful of brandy;
- - a pinch of salt.
- For caramel:
- - 220 g of sugar;
- - 125 ml cream;
- - 60 g butter;
- - 60 ml of water;
- - a pinch of salt.
Instructions
Step 1
Place the diced butter, salt, sugar and flour into the blender bowl. Whisk until crumbled. Beat in an egg, pour in water, punch with a blender until smooth. Form a ball on the table from the resulting dough. Spread the dough evenly with your fingers over the form covered with paper, send it to the freezer for half an hour.
Step 2
Put the cooled base in the oven, heated to 200 degrees, for 20 minutes.
Step 3
Make chocolate ganache. Bring 125 ml of cream to a boil, dissolve 60 g of butter and broken chocolate in them. Stir until smooth, pour in 1 tablespoon of brandy.
Step 4
Now it's the turn of the caramel. Dissolve sugar in water, cook until caramel color is formed. Add 60 g butter, pour in warm cream. Add a pinch of salt, keep on low heat until thickened. Do not boil! Cool the resulting caramel a little, add 1 tablespoon of brandy to it, mix.
Step 5
Pour the caramel over the hot base, top with the chocolate ganache. Place the chocolate caramel tart in the refrigerator for 2 hours. After that, the dessert can be served on the table.
