Dark Chocolate & Dry fruits Caramel Tart | How to make Dark Chocolate & Dry fruits Caramel Tart

By Minna Abraham  |  5th Oct 2016  |  
5.0 from 1 review Rate It!
  • Dark Chocolate & Dry fruits Caramel Tart, How to make Dark Chocolate & Dry fruits Caramel Tart
Dark Chocolate & Dry fruits Caramel Tartby Minna Abraham
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

0

1





About Dark Chocolate & Dry fruits Caramel Tart Recipe

The yummiest tart I have ever made.

Dark Chocolate & Dry fruits Caramel Tart is a delicious dish which is enjoyed by the people of every age group. The recipe by Minna Abraham teaches how to make Dark Chocolate & Dry fruits Caramel Tart step by step in detail. This makes it easy to cook Dark Chocolate & Dry fruits Caramel Tart in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Dark Chocolate & Dry fruits Caramel Tart at home. This amazing and mouthwatering Dark Chocolate & Dry fruits Caramel Tart takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Dark Chocolate & Dry fruits Caramel Tart is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dark Chocolate & Dry fruits Caramel Tart is a good option for you. The flavour of Dark Chocolate & Dry fruits Caramel Tart is palatable and you will enjoy each and every bite of this. Try this Dark Chocolate & Dry fruits Caramel Tart and impress your family and friends.

Dark Chocolate & Dry fruits Caramel Tart

Ingredients to make Dark Chocolate & Dry fruits Caramel Tart

  • Crust:
  • 1/2 cup butter, soften
  • 1 cup flour
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • Dry fruit Caramel:
  • 1 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup Heavy cream
  • 4 tbsp unsalted butter
  • a pinch salt
  • 1/2 cup cashew,almond (chopped) & kismish/sultanas
  • Ganache:
  • 1/2 Cup Dark Chocolate Chopped
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • butterscotch whipped cream:
  • 1/2 cup whipped cream
  • 1/4 cup butterscotch chips (powdered)

How to make Dark Chocolate & Dry fruits Caramel Tart

  1. Tart preparation :
  2. Pre-heat oven to 175C. Combine the butter, flour, powdered sugar and salt and make a soft dough.
  3. Use fingers to press dough into a lightly greased 8-inch tart pan. Poke several holes in the dough with a fork, then bake for 10 to 12 minutes, until dough is starting to brown. Allow tart shell to cool completely before filling.
  4. Dry fruit caramel preparation:
  5. While the tart is cooling, combine the sugar and water in a saucepan over high heat. Stir until sugar dissolves, then allow the sugar to cook without stirring until it turns a dark amber color.
  6. Remove from heat and quickly whisk in the cream and butter. Once combined, stir in salt. Caramel will bubble so be very careful!
  7. Roast chopped nuts and kismis/sulthanas in a tsp. of butter and add to the caramel.
  8. Pour caramel into cooled tart shell and refrigerate for at least half an hour until caramel sets.
  9. Ganache preparation :
  10. Place the chocolate in a heatproof bowl. Next, heat the cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and allow it to sit for 2 minutes, then whisk to combine. Add in vanilla.
  11. Pour the ganache over the caramel. Refrigerate for 30 more minutes until chocolate hardens.
  12. Butterscotch Whipped cream Preparation :
  13. Whip the cream to stiff peaks. Add butterscotch powder and fold carefully.
  14. You can even use butterscotch sauce in whipped cream.

My Tip:

Pipe on top of the hardened ganache with a star tip and decorate with chocolate/butterscotch chips. You can also make these in single tart shells. It is better to fill the tart shell with some beans to avoid puffing up while baking.

Reviews for Dark Chocolate & Dry fruits Caramel Tart (1)

Pooja Malinia year ago

This looks absolutely amazing, such a beautiful picture...
Reply