CHOCOLATE CARAMEL TARTHomemade Pie Recipes You'll think you died and went to heaven when you taste this Chocolate Caramel Tart. Decadent; with a caramel and honey nut layer-makes me speechless. Your friends/family will BEG you for this recipe. More scrumptious homemade dessert recipes at the end of the page. 
This recipe is from Dorie Greenspan's "Baking - From My House to Yours." To purchase, just click on the link to the right. CHOCOLATE CARAMEL TART QUICK NOTE: You have to work quickly once the sugar caramelizes, so you should have all the ingredients for the caramel measured out and at hand before you start. Also have a medium heatproof bowl at hand to hold the hot caramel. Stand back from the skillet and stir in the butter and salt (if you are using it) because the caramel will bubble furiously and may spatter. When the butter is in, add the warm cream - the caramel will bubble furiously again. Lower the temperature just a bit and let the caramel boil for 2 minutes. The caramel should be at 226 degrees if you want to check it. Pour the hot caramel into the heatproof bowl and set aside. To make the ganache for this chocolate caramel tart, put the chopped chocolate in a heatproof bowl. Bring the cream to a boil and pour half over the chocolate and let it sit for 30 seconds. Whisk mixture together in small circles (very gently) starting in the middle of the bowl and working your way out into larger circles. Pour in the remainder of the cream and blend it in with the chocolate using the same circular motion. When the ganache is smooth and shiny, stir in the butter piece by piece. Don't stir the ganache any more than you must to blend the ingredients - the less you work it, the darker, smoother and shinier it will be. Cover the ganache with plastic wrap and form a tight seal; set aside. To assemble, us a small spatula and stir the peanuts into the caramel. If the caramel has cooled and is too thick to spread easily, gently warm it in a microwave in 3 second increments. Spread the caramel mixture over the bottom of the tart shell; you will have a thin layer. Chill for 15 minutes to set. If the ganache has thickened and is no longer pourable, warm it in 3 second increments in a microwave. Rap the bowl to break the surface bubbles and pour the ganache over the caramel and jiggle the pan to even it out. Refrigerate for 30 minutes (no longer than that), then keep the chocolate caramel tart at room temperature until serving. |
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Dorie Greenspan
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FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe