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Chocolate Caramel Tart
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| Crust | |
| 1 c | flour |
| 3 T | sugar |
| 1 t | grated lemon peel |
| 1/8 t | salt |
| 1 stick | unsalted butter, cut into 1/2" pieces |
| 1 large | egg yolk |
| 1/2 t | vanilla extract |
| Blend first four in processor 5 s. Add rest and process until large, moist clumps form. Knead briefly to combine. Flatten into a disk. Wrap in plastic. Chill for 30 minutes. Preheat oven to 400. Roll out between two sheets of plastic to 12"round. Peel off top sheet of plastic. Press into tart pan with removable bottom. Peel off remaining plastic. Fold in excess dough, forming double thick sides. Piece crust all over with a fork. Freeze 15 minutes. Bake crust 10 minutes using back side of fork, press crust flat if bottom bubbles. Continue to bake until rust is golden, about 10 minutes. Crust sides may shrink slightly. Transfer to rack and cool. Chocolate filling | |
| 3/4 c | whipping cream |
| 6 oz | bittersweet or semisweet chocolate, finely chopped |
| Bring cream to boil in heavy small saucepan. Remove pan from heat. Add chocolate and whisk until smooth. Spread one cup in crust. Refrigerate until firm, about 45 minutes. Reserve remaining filling in saucepan. Caramel filling | |
| 3/4 c | sugar |
| 1/3 c | water |
| 1/3 c | whipping cream |
| 5 T | unsalted butter |
| 1/2 t | vanilla |
| Pinch | salt |
Stir sugar and 1/3 c water in medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber in color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt. Mixture will bubble up. Return pan to very low heat stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold, but not form, about 20 minutes.
Spoon caramel filling over chocolate filling. Pipe or drizzle reserved chocolate filling decoratively over caramel. If chocolate is too hard, warm slightly over low heat. Refrigerate tart until caramel is firm, at least 1 hour.
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