Name: Chocolate Cream Tart with Salted Caramel Sauce recipe by SIMRAN GUPTA at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 15
Ingredients: For the crust:; 250 g all purpose flour; 30 g powdered almonds; 150 g butter, cold, cut into cubes; 80 g sugar; Egg 1; 1 pinch of salt; 1 pinch powdered vanilla; For the salted caramel sauce:; 70 g sugar; 70 ml heavy cream; 1 teaspoon butter; Pinch of salt; For the chocolate cream :; 500 ml heavy cream; 350 g dark chocolate; For the whipped cream:; 300 ml heavy cream, very cold; 2 tablespoons sugar; Optional: unsweetened cocoa powder for dusting

Ingredients Serving: 15

For the crust:
250 g all purpose flour
30 g powdered almonds
150 g butter, cold, cut into cubes
80 g sugar
Egg 1
1 pinch of salt
1 pinch powdered vanilla
For the salted caramel sauce:
70 g sugar
70 ml heavy cream
1 teaspoon butter
Pinch of salt
For the chocolate cream :
500 ml heavy cream
350 g dark chocolate
For the whipped cream:
300 ml heavy cream, very cold
2 tablespoons sugar
Optional: unsweetened cocoa powder for dusting

Instructions

Prepare the crust by putting all the ingredients in a food processor to form a dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 min.
Preheat oven to 375 ºF. Prick the tart shell all over with a fork and bake about 25 minutes. Transfer to a rack and let cool.
Prepare the caramel sauce. Place sugar in a small saucepan and bring to a boil over medium heat. Look for the caramel to turn to a rich amber colour.
Then remove pan from heat and whisk in butter and cream (the mixture will bubble up, so be careful!). Pour caramel into cooled tart shell and let cool slightly; refrigerate for 1 hour.
Prepare the chocolate cream. Chop the chocolate. Bring heavy cream to boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in the hot cream. Let it sit for a few minutes, then stir until smooth.
Pour ganache evenly over tart and refrigerate for 24 hours.
Before serving, prepare the whipped cream. In a bowl, using an electric mixer, beat the cream with the sugar until firm. Pipe the whipped cream on top of the pie and dust with some cocoa powdered if desired.

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