Chocolate Caramel Tart

by LEON BOUTEILLER

Valentine’s Day, or more properly, Saint Valentine’s Day, is celebrated annually on February 14th. Originally a Christian holiday of feasting to honor a martyr named Valentine, it has become a cultural celebration of romance and love around the world. In Asia, for example, they spend more money per capita than here in the United States.

Some refer to a man by the name of Valentine who took pity on Christians being persecuted by the Roman Government around 200 AD. He was jailed and eventually executed but not before he reportedly restored sight to the daughter of his jailer. On the eve of his execution, he sent a note to said daughter expressing love and forgiveness signing his name “your Valentine.”

Thus began the legend and the custom of sending note cards. It wasn’t until the 1400’s that the association with romance grew to the include flowers, confections and notes expressing love and affection. In some cultures in Europe it is a day in celebration of Spring’s advent when birds mate and seeds and roots begin to sprout in yards and gardens.

Valentine’s Day is not an official holiday in any country yet many billion dollars are spent on the celebration of love and romance. The manufactured greeting cards got off to a roaring start in the early 1900’s and through clever marketing the holiday has become the today’s grand celebration of love.

Here is a recipe easy to prepare with a modicum of culinary ability. This chocolate tart is made with simple ingredients resulting in a delicious end to a romantic dinner or a chocolate indulgence. The dough for the crust is a pate sucre which is a sweet dough more like a shortbread than a traditional flaky pie crust.

SALTED CHOCOLATE CARAMEL GANACHE TART

Equipment needed:

  • A 9 or 10 inch false bottom tart pan

Ingredients for the crust:

  • 1 cup all-purpose flour

  • ¼ cup masa harina or fine cornmeal (helps to keep the crust tender)

  • 2 tablespoons sugar

  • 1 stick cold unsalted butter cut into 1/2 inch cubes

  • 1 large egg, beaten

  • 1 to 2 tablespoons heavy cream

  • ½ teaspoon salt

Method:

  • In the bowl of a food processor, place the flour, masa, sugar, butter and salt. Pulse a few times until the mixture looks like a coarse meal.

  • Add the egg and one tablespoon of cream and pulse a few times until the dough begins to cling together. If it is still too dry, drip another tablespoon of cream over the top and pulse again until the dough begins to come together.

  • Dump the dough on a work surface and press it into a ball. Knead the dough lightly 2 or 3 times and form it into a disc. Wrap it in wax paper or plastic and refrigerate for at least 30 minutes

  • Remove the disc from the fridge and let warm for 15 minutes. Roll the dough out into a circle about 1 inch larger than the diameter of the tart pan. Fit the dough into the pan tightly and trim off any excess

  • Line the crust with parchment paper or aluminum foil and weight it down with some pie weights, or a cup of rice or dry beans and bake in a preheated 400F degree oven for 12 minutes

  • Remove the pan from the oven and carefully remove the paper and weights

  • Lower the oven temperature to 350F degrees and return the pan to the oven for another 10 or 12 minutes until the shell is golden brown

  • Remove the tart shell from the oven and cool on a wire rack

Ingredients for the ganache:

  • 1 ½ cups heavy cream

  • 12 ounces semisweet chocolate, chopped

  • ¼ cup Dulce de Leche

  • 1 tablespoon unsalted butter

  • 1 teaspoon pure vanilla extract

Method:

  • Heat the cream in a small saucepan over medium heat until it comes to a light simmer

  • Place the chocolate, Dulce de Leche, butter and vanilla in a heatproof bowl and pour the hot cream over it. Let it sit for a minute or two and then whisk gently until the chocolate is melted and smooth

  • Pour the ganache into the tart shell and give it a gentle shake to level it

  • Refrigerate for at least an hour or overnight

For service:

  • ½ teaspoon Maldon salt or other large flake salt

  • Red berries such as raspberries or strawberries

  • Whipped cream if desired

  • Let the tart come to room temperature

  • Remove the tart from the pan and sprinkle with the salt

  • Cut into small portions, at least 8 for this sized tart as it is very rich, and serve with the berries and whipped cream if using

I hope you enjoy this tempting treat and all the love and companionship of this holiday.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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