Chocolate Caramel Tart
With mixer combine 4 ounces butter, 1/2 cup confectioner's sugar, and 1/4 cup unsweetened cocoa. Beat until smooth.
Add one egg yolk and 3/4 tsp. vanilla extract, and beat until blended.
Sift 1 1/4 cups all-purpose flour into the dough mixture.
Beat on low speed of mixer until combined. Wrap in plastic wrap and chill in refrigerator until chilled.
Preheat oven to 350 degrees. On lightly floured surface, roll dough into 11-inch circle. Fir dough into a 10-inch tart pan. Bake 15 minutes until pastry is browned.
In a large saucepan, bring 2 cups granulated sugar and 1/4 cup light corn syrup to a boil. Stir occasionally, until mixture is a deep caramel color.
Carefully mix in remaining butter ((4 ounces),and 1/2 cup heavy cream until smooth.
Pour hot caramel into tart, and allow to cool and set for 30 minutes.
Place 3 1/2 ounces bittersweet chocolate-chopped into medium bowl.
In a small saucepan, bring 1/2 cup heavy cream to a boil. pour over the broken pieces of chocolate in the bowl. Whisk until chocolate has melted and mixture is smooth. Pour over tart. allow to set for at least an hour. Serves 12-16.
Review: like a snickers bar with a chocolate crust! Wonderful!
With mixer combine 4 ounces butter, 1/2 cup confectioner's sugar, and 1/4 cup unsweetened cocoa. Beat until smooth.
Preheat oven to 350 degrees. On lightly floured surface, roll dough into 11-inch circle. Fir dough into a 10-inch tart pan. Bake 15 minutes until pastry is browned.
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