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Thursday, September 29, 2016

Salted Caramel Chocolate Tart with Brown Sugar Whipped Cream

This is one of those fancy looking desserts that is actually very easy.  It is just a simple chocolate cream pie that I made in a Rectangle Tart Pan (available in my store, here).  I updated it for Fall by adding brown sugar to the whipped cream and chopped caramel corn on top.  I would've used toffee, had I had it... but we were being resourceful!   I used store-bought pie crust, but next time I might do a graham cracker crust for more of that salty/sweet crumbly texture.  Emma and I had a great time after school one afternoon and made this together.  I piped half and she piped the other half... in case you are nervous about the piping, now you can see that a 4-year-old can do it : )

Products Used : 

Salted Caramel Chocolate Tart with Brown Sugar Whipped Cream

Pastry Crust :
store bought, or this recipe
or graham cracker crust

Chocolate Filling : 

2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup of cornstarch
1 teaspoon of sea salt
2 1/2 cups of milk
4 large egg yolks
1/4 teaspoon of vanilla
1 tablespoon of butter

Topping :
2 cups of heavy cream
1/4 cup of brown sugar
1 tablespoon of vanilla bean paste...
caramel corn
or toffee

Press the dough into the bottom and up the sides of the pan.  Bake for 12-14 minutes.  Set aside to cool.

For the chocolate filling, combine sugar, cocoa, cornstarch and salt in a saucepan.  Whisk in milk.  Cook over medium-high, stirring constantly.  Cook for 5-7 minutes until it is bubbly and thick.  In a separate large bowl, whisk egg yolks together.  Add a small amount of the chocolate mixture to the eggs and stir.  Stirring constantly, continue to add small amounts of the chocolate mixture to the egg yolks until completely combined.  Return to the saucepan and cook over medium heat just until it begins to boil.  Stir in vanilla and butter until smooth.  Pour into the crust.  Chill in the refrigerator.

Beat together cream, brown sugar and vanilla until stiff peaks form.  Pipe on the top of the chocolate layer with the Starburst Tip.   Chop caramel corn or toffee pieces and sprinkle on top.

I used a store bought pie crust and pressed it into the form.  I used my pie weights (thanks, Granny!) while it baked to keep it from bubbling up and losing shape.

I poured the chocolate filling (basically thick pudding) in to the shell when it was cool.

I loved the Brown Sugar Whipped Cream.  We put in extra Vanilla Bean Paste so it had so much warm flavor.

See somebody licking the whisk in the background while I'm filling the pastry bag?

I like to use the 18" disposable pastry bags for whipped cream since it is usually a large quantity.  This is the starburst tip that looks very fancy : )

This is what it looks like to have a mouth full of whipped cream straight from the piping bag.


More licking, also typical.

You can see Emma's half in this one!  She's getting it down : )

See all of the vanilla beans and brown sugar?

Chopped up the Caramel Corn with a knife.  It added great texture and crunch.

Can't wait to do a pumpkin tart in this for Thanksgiving!

1 comment:

  1. Anonymous10:04 AM

    It's so pretty. what kind of pie weights are they? metal? Do you know where to buy them?


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