chocolate, salted coffee caramel and whisky tart

chocolate, salted coffee caramel and whisky tart  

chocolate, salted coffee caramel and whisky tart 

chocolate, salted coffee caramel and whisky tart 

This chocolate, salted coffee caramel and whisky tart is possibly the best dessert I have ever made, and is quite unlike any other chocolate tart I have tried before. This recipe starts by making a caramel which you then add the dark chocolate and other ingredients to. It is not made with a set custard or creamy ganache type of filling that is often found in chocolate tarts, but a dark, rich, chewy, almost fudgy chocolate caramel, with a hint of coffee, sea salt and whisky. Just a few of our favourite things. Definitely a dessert I will be cooking again and again here at De Tout Coeur Limousin. Bon appetit! 



ingredients
1 1/4 cup (250g) sugar
6 tablespoons (90ml) warm coffee*
4 ounces (115g) unsalted butter, cubed, at room temperature
1/2 tsp of sea salt (or to taste) 
4 ounces (115g) dark chocolate (over 50% cocoa) chopped
2 ounces (55g) unsweetened chocolate (99% - 100% cocoa) chopped
2 large eggs
1/4 cup (35g) plain 
flour
2 tablespoons whisky*

9 or 10-inch/23– 25 cm prebaked tart shell (or prebake your own using 1 sheet pre-rolled sweet shortcrust pastry/pate sablée)

If you would like to make your own pastry you can use this recipe for French tart dough 

method

Preheat oven to gas 5/180C.

Spread the sugar in an even layer in the bottom of a large, heavy based frying pan. 

Heat the sugar over a moderate heat until it starts to to melt and caramelise. Do not stir, as this will make the sugar crystalize and go lumpy. It will be ready when it starts to smoke, but be careful not to take it over this point as it can burn very quickly. Once the sugar is melted it will caramelise quickly. Watch it carefully. 

When the sugar is caramelised, turn off the heat and carefully and slowly pour in the coffee. It will bubble a lot. Keep your face away and protect your body with proper protective wear (e.g. oven mitts, thick apron). 

The caramel may have seized in places, if so stir it gently over a low heat. Add the butter and salt and stir until melted, followed by both chocolates, and stir until smooth and glossy.

Next mix in the eggs followed by the the flour. Finally stir in the whisky (if using) or vanilla extract.

Carefully pour the mixture into a pre-baked tart shell and bake for 10-15 minutes, or until the outside edges of the tart start to rise and set, but the centre is still wobbly. It will continue to cook and then set more firmly when cooled.

Leave to cool completely before slicing. Serve with creme fraiche, clotted or double cream or vanilla ice cream if you like, but it is delicious just as it is. 

*cooking notes: 
feel free to use dark rum/brandy as an alternative, or leave it out and use vanilla extract instead. 

orange zest and orange liqueur would make an interesting alternative addition to the caramel for a chocolate orange flavoured tart. 

you can leave out the coffee if you don't like it - the original recipe suggests using orange juice, black tea or more alcohol instead. 

be very careful when preparing and cooking with caramel. Never leave it unattended. For further information about making caramel using the 'dry' (without water) method you can look here.

original recipe: David Lebovitz chocolate tart

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