“Milk” it for all it’s worth…

The end of the month is upon us(YAY!!! here comes Fall) and that can only mean one thing…Daring Bakers Challenge. We have returned to the land of chocolate…milk chocolate to be exact. Now milk chocolate is something I rarely bake with, why I have no idea. I mean I love to eat milk chocolate and yet I never seem to put it into anything I bake. I should probably fix that. And well this tart is a good start….a milk chocolate caramel tart to be exact.
This was a fairly simple tart with my only problem being that my caramel did not set up all that well. I was pretty solid when first taken out of the fridge but if it sat around(like it did for the photos) it began to ooze. Though, is there really anything wrong with oozing caramel…I think not! Many other Daring Bakers had problems rolling out the dough, but apparently I lucked out in that department has no issues there. This is one sweet tart, and you know if I am saying it is sweet, then it is sweet! It is very similar to eating a Milky Way bar. So if you are a fan of those you might want to break out your tart pan!
Thanks to Veron and Patricia for hosting this month’s challenge. Head on over to their sites and the Daring Bakers Blogroll to see just what everyone else did!

Milk Chocolate and Caramel Tart

Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour
One 9-inch(24-cm) square pan; 1 10-inch (26-cm) round baking pan

Ingredients:
½ lb (250 g) chocolate shortbread pastry (see recipe below)
1 ½ cups (300 g) granulated sugar
1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
1 ¼ cups (300 g) whipping cream
½ lb (250 g) milk chocolate

Chocolate Shortbread Pastry
Note: The Chocolate Shortbread pastry can make 3 tart shells.

Preparation time: 10 minutes
Refrigeration: overnight
To make 3 tart shells: 9 ½ inches (24 cm) square
or 10 inches (26 cm round)

Ingredients:

1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners¢â¬â„¢ sugar
½ cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon
2 eggs
4 ½ cups (400 g) cake flour
2 ½ teaspoons (10 g) baking powder
1 ½ tablespoons (10 g) cocoa powder

A day ahead
1. In a mixing bowl of a food processor, cream the butter.

2. Add the confectioners¢â¬â„¢ sugar, the ground hazelnuts, and the cinnamon, and mix together

3. Add the eggs, one by one, mixing constantly

4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.

5. Form a ball with the dough, cover in plastic wrap, and chill overnight.

 

Insturcitons:
1. Preheat oven to 325 °F (160 °C).
2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Alternate Caramel Method:

If you have problems with the dry method, you may use this method.

1 cup sugar
1/2 cup water
1 tablespoon corn syrup

Set mixture in a pot over medium-high heat and stir slowly. When the mixture comes to a boil, stop stirring and leave it alone. Wait till desired color is attained .

Source: Eric Kayser¢â¬â„¢s Sweet and Savory Tarts

Comments

  1. oozing is good – when it comes to tarts, chocolates and caramel. I love the idea of piping the mouse on the caramel layer. Looks lovely!

  2. You tart looks stunning. The piped topping is so much nicer than just spreading it over.

  3. Oh…oozing caramel, nothing beats oozing caramel! Drool!

  4. So lovely! I love how you piped the chocolate on. I did too but I smoothened it out – dont as me why. And the picture with the caramel oozing out just makes it look all the more yummy!

  5. Beautiful! My caramel didn’t ooze – I wish it had! :)

  6. Elegant as always! I love the look of your tart. And hey, the soft caramel layer can be so fun to eat you know? :D

  7. Mine oozed too–but yours looks like a work of art. I lovely sauce. As always–you rock!

  8. Oozzy caramel is the best kind :) My dough was ok to roll as well, and I was a bit worried! Well done.

  9. I’m so envious of your lovely piped mousse! Mine was too soft to pipe when it went on the tart (thank goodness it set up). And, I too, agree, nothing wrong with a nice oozing caramel :D

  10. I am so envious of your milk chocolate mousse – it looks absolutely perfect!! And I quite like how the caramel oozes out of the cake – almost like self-saucing, you know:)

  11. I like the ooey gooey caramel look too.

  12. the piped filling looks really lovely and the ooozing caramel makes it more tempting :) Beautiful!

  13. It looks perfect! And that oozing caramel makes me want to reach into the screen and swipe some!

  14. hey , how did you get your caramel oozing? That looks like a neat trick! It actually makes the tart more tempting. I just love those chocolate mousse swirls.

  15. Looks gorgeous…the piping makes it look really nice.

  16. Oh! Look at the oozy outy caramely! Are you kidding me? I wish my caramel would have done that! It’s divine, Peabody.

    And yes, let’s hear it for fall!

  17. Peabody, I knew I’d find that you were able to pipe the chocolate creme. Sheesh! Mine just wouldn’t stand. And I’m thinking that oozing caramel is just the ticket. It looks completely sinful. I’m there. Even after licking my own plate!

  18. That oozing caramel is decadent, Pea!
    I’m glad you liked baking with milk chocolate.

  19. Luscious as usual, Peabody! And I´m with everyone, that caramel oozing out of the tart is amazing, it´s like a self-saucing tart!

  20. Okay, even the slight glimpse of the pumpkin cake set me right back to drooling again….

    You did a great job with this tart! I like the oozy caramel – I have a suspicion I may have overbaked mine a bit. Wasn’t the caramel divine?

  21. Nice job with the mousse piping!

  22. i love how you piped the mousse on the tarts! egg-cellent job!

  23. Beautiful little tarts Peabody! you decorated them so prettily!

  24. THis looks great! I love your pretty topping style.

  25. I love the piping – gorgeous! And the oozing caramel makes your tart look very appetizing!

  26. Another lovely cake.And whit a amazing decorated.

  27. Very, very pretty…the Daring Bakers have succeeded yet again in creating beautiful, picture perfect works of edible art. :-)

  28. You are an autumn girl after my own heart and the tart turned out as beautifully as I would have expected, ooze on…!

  29. I love your pretty swirlies, Gracie! and I couldn’t agree more.. not a damn thing wrong with gooey oozey caramel. :D

    xoxo

  30. Ooh, great oozy caramel pictures! And don’t you love the word ooze?

  31. I feel we’re twins separated at birth sometimes: I piped it too, makes it easier for minis. Love the oozing caramel…very tempting!

  32. What a fabulous looking tart! Lovely design on top!

  33. Now I know why I liked this one…I love Milky Way bars. Have you become a milk chocolate convert with this recipe? The piped mousse looks beautiful. Ooozy caramel is NOT a problem. Autumn better get here soon…it’s 95 today!

  34. Mouth watering photos as always, you sure know how to torture a gal when she’s at the office. I love the combo of milk chocolate and caramel – there is no way to go wrong with those two!

  35. Piping the mousse – brilliant. I love the oozy caramel pictures.

  36. I see nothing wrong with oozing caramel. Looks fabulous!

  37. Very pretty, and I’m all for oozing caramel!

  38. This is outrageously gorgeous……..great photos~

  39. Always fun to see what the Daring Bakers are up to!

  40. Really nice Peabody – I love how you piped your cream!

  41. Your tart is so beautiful! Love the piped mousse – what an elegant touch!

  42. I really wish I had half of your baking talent! Even though chocolate’s not my favorite, how can you turn down chocolate AND caramel?

    Tag you’re it! Check out my blog for more info
    http://katorade.blogspot.com/2007/08/it.html

  43. love the oozing caramel and the piped milk chocolate layer look so elegant! so sophisticated!

  44. Mmm love that luscious ooze. Milky ways are one of my favorite candy bars and this tart is a great comparison.

  45. I love the piped effect with the mousse. Your tart looks luscious.

  46. YUM! If I hadn’t known I would have thought the oozing caramel was done on purpose. It looks very styley.

  47. I need to learn how to pipe – mousse, icing, everything! Looks wonderful. I’m so glad to see your caramel oozing – mine did that a little too. I took crap pictures of the oozing caramel and canned them, wish I hadn’t now.

  48. They look so pretty with all those little swirls on top. I too piped my mousse. As you say, who doesn’t like gooey caramel? Even more of an excuse to lick the plate :)

  49. Beautiful! I love the piped mousse! Nice job!

  50. You recipe follower you. I baked my caramel layer until it didn’t jiggle at all, but now I’m sad that I did because I think the oozing is quite appealing!

Trackbacks

  1. [...] adapted from Baking: From My Home to Yours by Dorie Greenspan,  Culinary Concoctions by Peabody, originally from Sweet and Savory Tarts, all found on Annie’s [...]

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