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Chocolate tart with liquid caramel

There are days when something sweet can’t be sweet enough.
Or you just feel like a special treat.
For days like this, we would like to introduce you to our vegan chocolate tart with liquid caramel.

Flüssiges Karamell
Caramel dripping from the tart

The chocolate tart is made easier than it seems at first glance and it really looks great!
For the decoration we decided on a simple but very suitable variant and used pomegranate seeds. You can of course also use different berries, nuts or the like.

The hardest part is getting the caramel color right. The typical aroma only comes about when the sugar turns brown, but if you let the sugar get too dark the taste becomes bitter.
You also have to be patient so that the layers have enough time to cool down.

Still a recipe that you should definitely try!
-Maybe for a special occasion !?

Schoko Tarte

Chocolate tart with liquid caramel

Madeleine
Prep Time 20 mins
Cook Time 30 mins
Cooling time 3 hrs
Total Time 3 hrs 50 mins
Course Nachspeise
Servings 1 tart

Equipment

  • Tart form

Ingredients
  

Shortcrust:

  • 300 g of flour
  • 200 g plant-based butter
  • 100 g of sugar
  • 400 g dried legumes alternatively rice

Caramel filling:

  • 200 g of sugar
  • 50 ml of water
  • 150 g plant-based butter
  • 60 ml of vegetable cream

Ganache:

  • 200 g couverture
  • 300 g vegetable cream

Instructions
 

Shortcrust pastry base

  • Prepare a shortcrust pastry from flour, sugar and butter.
  • It is best to add the ice-cold butter in small pieces to the flour-sugar mixture and rub it in between your fingers.
  • If it seems too dry, something very cold can also be added. But only max. 60ml.
  • Shape the dough into a flat ball and cover it in the refrigerator for 1 hour.
  • After the cooling time, preheat the oven to 180 ° top / bottom heat and grease a tart form (preferably with a removable base) and dust it with flour.
  • Then take the dough out of the refrigerator and roll it out slowly on a floured work surface. Always take off something and move it to make sure that the dough does not stick.
  • Roll out the base about 3mm thick and ideally roll it loosely over the rolling pin. Now hold it over the tart pan so that a piece protrudes from the outer edge of the pan and let the remaining part slowly roll from the rolling pin into the pan.
  • Now carefully press into the mold from the inside out. Especially with the waves on the edge, make sure that the dough is in the shape. Cut off the protruding ends of the dough base with a knife.
  • Now prick the bottom with a fork to avoid air bubbles when baking. Place a parchment paper on the dough and place about 400g dry legumes or rice on top. The base is now baked blind.
  • The base is now allowed to bake in the oven for 15-20 minutes.
  • Then take it out of the oven and remove the parchment paper with the pulses. Bake for another 10-15 minutes, until the edge is lightly browned. The bottom is now done and can be filled.

Caramel filling:

  • To do this, first put sugar and water in a saucepan and bring to the boil without stirring.
  • Let stand until the sugar turns a light yellow amber-like color. The darker it gets, the stronger and tart the taste becomes. Therefore it is better not to let it get too dark.
  • In the meantime, measure the butter and cream.
  • It is best to cut the butter into small pieces and lay them ready.
  • Once the sugar is the right color, remove the pan from the heat.
  • Now carefully add the butter little by little into the sugar mass (it can splash!) And also add the cream, stirring constantly.
  • When everything has dissolved and a homogeneous mass has formed, let the caramel cool down a little.
  • But it should still be warm when it is poured onto the tart base!
  • The caramel can now be poured onto the completely cooled tart base.
  • It is best to put it in the refrigerator or even in the freezer.
  • The caramel must have cooled down well before the ganache can be spread on it!

Making ganache:

  • So when the caramel has reached refrigerator temperature, the ganache can be made. To do this, finely chop the couverture and place in a bowl.
  • Heat the cream in a small saucepan and bring to the boil. Now pour this directly over the chopped chocolate and stir. The chocolate dissolves and should turn into a homogeneous chocolate cream with constant stirring.
  • No lumps should be seen. Stir a little more and let it cool down a little. The cream should still be flowable so that it forms a smooth surface on the tart. Then the ganache can be carefully placed on top of the caramel layer as a filling.
  • Let the whole thing cool again in the refrigerator for about an hour.

Notes

Take out of the fridge just before serving and cut into pieces.
At room temperature, the caramel starts to run out of the tart.
A great effect, but requires cool storage!

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