INGREDIENTS:
FOR CRUST:
- The Select Aisle’s Medium brown cocoa powder- 35 gms (⅓ cup)
- Sugar- 25 gms (¼ cup)
- Salt - 2.5 gms (½ tsp)
- The Select Aisle’s T55 All purpose baking flour- 213 gms (1 cup + 2 tbsp)
- Unsalted butter- 170 gms (¾ cup)
- Egg yolk- 1 nos
- Chilled milk - 45 ml(2 tbsp)
FOR SALTED CARAMEL:
- Sugar- 270 gms (1 ⅓ cup)
- Water- 120 ml (½ cup)
- Cream- 120 ml (½ cup)
- Butter - 56 gms ( ¼ cup)
- Salt- 2.5 gms (½ tsp)
FOR CHOCOLATE GANACHE:
- The Select Aisle’s 45% Dark Chocolate buttons- 85 gms (⅔ cup)
- Heavy cream- 120 gms (½ cup)
- Butter- 28 gms (2 tbsp)
- Flakey sea salt- as needed
PROCEDURE:
FOR CRUST:
- Combine cocoa powder, sugar, salt and flour in a bowl, add unsalted butter and press it in with your fingers
- Make a well in the middle and add in your egg yolk and chilled milk and mix it till it's smooth. (use a fork for this step)
- Flatten the dough into a ¾” thick disk and wrap it in plastic wrap and refrigerate for two hours
FOR BAKING THE CRUST:
- Preheat oven to 175c
- Let the dough sit out for 5 mins
- Roll the dough to 14” long and ⅛” thick
- Slide the tart base under the dough and fold the excess sides and place the tart top
- Reserve the scraps
- Prick the base of the dough with a fork. Chill the dough for 10-15 mins until firm
- Place the tart pan on a baking sheet, place the parchment paper in the tart and fill
FOR SALTED CARAMEL:
- Heat up sugar and water in medium high flame
- Keep heating for 4-12 mins until the mixture turns into a light amber colour
- Once the colour changes, remove it from the heat and pour heavy cream and keep whisking. Add softened butter and salt and mix and let it cool.
FOR CHOCOLATE GANACHE:
- Melt the chocolate and heavy cream together
- Add butter and mix well
- Finish it off some flakey sea salt