Well good evening!
Whats not to loooove about a classic chocolate tart?!
Oh, and how about adding a little gooey caramel and a hint of coffee? Beautiful.
This tart was inspired by the chocolate ganache I use to drip down the sides of some of my cakes and a take on the flavours you find in a traditional Tiramisu. Rich and decadent, even a small sliver will satisfy your palette. However, by adding fresh berries, the tart becomes light and summery.
I have used a simple biscuit base which consists of two simple ingredients, biscuits and butter as the binder. Feel free to add a pinch of salt to bring out the flavour of the biscuits although most regular butter contains added salt which works its magic on intensifying the chocolate star. If you like a bit more control of the taste, opt for salt free butter and add the salt whilst continually tasting until you find the perfect depth of flavour. When baking for my family, I tend to use regular butter however when baking for guests it's definitely worth having a little more control to finesse the final product.
The coffee caramel is then incorporated in between the base and the filling which creates a gooey center. It's one of those additions that turns a very simple tart into something spectacular. However, please do not be put off by the 'fear' of making caramel. It's one of the basics that most people avoid simply because there's a few simple tricks to getting it right. Follow these tips however and you'll be making the best caramel you've ever tasted:
Don't be tempted to crank up the heat to make the sugar dissolve faster. This will only cause it to burn.
Stir slowly and don't be alarmed if the sugar clumps - the clumps will disappear as the temperature increases.
Better early than too late. Watch the colour carefully as there's nothing worse than a slightly burnt caramel. Remove the pan from the heat as the colour just begins to turn a light brown as the sugar will continue to cook once the pan is off the heat.
Finally, the ganache is then poured on top as a melted chocolate mixture then left to set overnight in the fridge. No oven required and only six simple ingredients.
So, let me know how you go and please don't be afraid to ask questions or drop a comment. I can't guarantee the best advice however I'll do my best.
Anyway, enjoy your baking and have a great Friday!
Lots of love,