Bittersweet Chocolate And Carob Ganache Tart With Malted Candy Brittle Recipe

Name: Bittersweet Chocolate And Carob Ganache Tart With Malted Candy Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 3 1/2 tablespoons sugar; 1 teaspoon coarse kosher salt; 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons chilled heavy whipping cream; 1 large egg yolk; 2/3 cup bittersweet chocolate chips (about 4 ounces); 1/3 cup carob chips* (about 2 ounces); 1 cup heavy whipping cream; 1 tablespoon butter, room temperature; 1/2 teaspoon vanilla extract

Servings: persons

1 1/2 cups all purpose flour
3 1/2 tablespoons sugar
1 teaspoon coarse kosher salt
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled heavy whipping cream
1 large egg yolk
2/3 cup bittersweet chocolate chips (about 4 ounces)
1/3 cup carob chips* (about 2 ounces)
1 cup heavy whipping cream
1 tablespoon butter, room temperature
1/2 teaspoon vanilla extract

1
Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
2
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
3
Preheat oven to 350u00b0F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
4
Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD:
5
Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
6
Remove tart from pan. Scatter brittle over tart and serve.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 3 1/2 tablespoons sugar, 1 teaspoon coarse kosher salt, 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Bittersweet Chocolate And Carob Ganache Tart With Malted Candy Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate And Carob Ganache Tart With Malted Candy Brittle

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