chocolate dough

It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Chocolate Caramel Tart

(1 stick) salted butter,

confectioners' sugar

cocoa

vanilla extract

all-purpose flour

sugar

water

corn syrup

unsalted butter

heavy cream

creme fraiche (available

salt

chocolate

Fleur de sel

Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.

Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)

Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.

Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.

Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

My families traditional evening Italian dessert on vacation with coffee. Dusted with cinnamon sugar and drizzled with chocolate sauce. A perfect treat.

Easy Italian Frittelle

Pillsbury biscuit dough

cinnamon

Vegetable oil,

Chocolate sauce. for drizzling *optional*

Preheat 2" of vegetable oil in a narrow pot to 350°F.

In a wide bowl, whisk together the granulated sugar and ground cinnamon. Set aside.

Use your hands or a rolling pin to gently stretch the biscuit dough to a thin oval shape.

Carefully place dough into the preheated oil and cook for 1 minute on each side, flipping back and forth until a deep golden.

Remove the dough to the cinnamon sugar bowl and toss to coat, then remove to a plate.

Serve with a drizzle of chocolate sauce with some hot tea or coffee.

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Chocolate Caramel Tart

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Top 2 chocolate dough recipes from across the web

The most viewed chocolate dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Caramel Tart

Easy Italian Frittelle

The most viewed chocolate dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine