Chocolate Caramel Tart

Name: Chocolate Caramel Tart
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 1 can(s) (400 g) sweetened condensed milk (about 9 % fat); 250 g + some flour; 1⁄2 Tsp Baking Powder; 3 coated tablespoons + some baking cocoa; 60 g Sugar; 2 TEASPOONS Vanilla flavour (bottle); 7-10 Tbsp Salt; 3 Eggs (Gr. M); 125 g cold + some butter; 175 g double cream; 100 ml Milk; 225 g Dark chocolate; 7-10 Tbsp Cling film; baking paper; 500 g dried pulses for blind baking

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 12

1 can(s) (400 g) sweetened condensed milk (about 9 % fat)
250 g + some flour
1⁄2 Tsp Baking Powder
3 coated tablespoons + some baking cocoa
60 g Sugar
2 TEASPOONS Vanilla flavour (bottle)
7-10 Tbsp Salt
3 Eggs (Gr. M)
125 g cold + some butter
175 g double cream
100 ml Milk
225 g Dark chocolate
7-10 Tbsp Cling film
baking paper
500 g dried pulses for blind baking

Directions

1
Place the condensed milk jar in a pot with plenty of water, bring to the boil and simmer covered for about 1 1⁄2 hours. Carefully remove the can from the pot and let it cool down.
2
For the shortcrust pastry, mix 250 g flour, baking powder, 3 tablespoons cocoa, sugar, flavouring and 1 pinch of salt. Add 1 egg, 125 g butter in pieces and about 1 tablespoon cold water. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.
3
Wrap in foil and chill for about 20 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a flat rectangular casserole dish (approx. 15 x 28 cm, rim approx. 4 cm high; alternatively, use a springform pan, approx. 22 cm Ø).
5
Cut an approx. 12 cm wide and approx. 45 cm long strip from baking paper. Place lengthwise in the mould so that the paper protrudes 3-4 cm beyond the edge on the narrow sides. Roll out the dough rectangularly (approx. 23 x 36 cm) on a little flour.
6
Lay out the mould with it, press the edge. Cut off any excess dough. Prick the base of the dough several times with a fork. For blind baking, place a large sheet of baking paper on the dough.
7
Pre-bake in the hot oven on the lowest shelf for about 10 minutes. Then remove the legumes with the baking paper and continue baking the dough for about 15 minutes.
8
In the meantime, heat the double cream and milk and remove from the heat. Break the chocolate into pieces and melt in them while stirring. Whisk 2 eggs. Stir the chocolate mixture vigorously into the eggs. Remove the mould from the oven and turn down the temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: see
9
manufacturer). Open the condensed milk jar and spread the thickly boiled mixture on the dough base. Spread the chocolate mixture on top. Bake the tart on the middle shelf in the oven for about 10 minutes.
10
Switch off the oven (do not open the door!) and leave the tart to stand for about 1 hour.
11
Then take it out and let it cool down for about 4 hours. Lift the tart out of the tin with the strip of baking paper. Dust with cocoa and cut into about 12 pieces.