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Dark Chocolate & Dry fruits Caramel Tart

Oct-05-2016
Minna Abraham
30 minutes
Prep Time
60 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Dark Chocolate & Dry fruits Caramel Tart RECIPE

The yummiest tart I have ever made.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Dessert

Ingredients Serving: 8

  1. Crust:
  2. 1/2 cup butter, soften
  3. 1 cup Flour
  4. 1/4 cup powdered sugar
  5. 1/2 tsp Salt
  6. Dry fruit Caramel:
  7. 1 1/2 cup Sugar
  8. 1/2 cup water
  9. 1/2 cup Heavy Cream
  10. 4 tbsp unsalted butter
  11. a pinch Salt
  12. 1/2 cup cashew,almond (chopped) & kismish/sultanas
  13. Ganache:
  14. 1/2 Cup Dark Chocolate Chopped
  15. 1/4 cup heavy cream
  16. 1/2 tsp vanilla extract
  17. Butterscotch whipped cream:
  18. 1/2 cup whipped cream
  19. 1/4 cup Butterscotch chips (powdered)

Instructions

  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.

Reviews (1)  

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Pooja Malini
Oct-06-2016
Pooja Malini   Oct-06-2016

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

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