Chocolate caramel tart

188 0

1 can (s) (400 g) sweetened condensed milk (approx. 9% fat)
25 0 g + some flour
1⁄2 TL Baking powder
3 leveled tbsp + some baking cocoa
60 g Sugar
2 TL vanilla flavor (vial)
Salt
3 Eggs (size M)
125 g cold + some butter
175 g Crème double
100 ml Milk
225 g Dark chocolate
Cling film
baking paper
500 g dried Legumes for blind baking

210 minutes

simply

1.: Put the condensed milk can in a pot with plenty of water, bring to the boil and simmer covered for approx. 1 1⁄2 hours. Carefully remove the can from the pot and let it cool down.
2.: For the shortcrust pastry, mix 250 g flour, baking powder, 3 tablespoons cocoa, sugar, flavor and a pinch of salt. Add 1 egg, 125 g butter in pieces and approx. 1 tbsp cold water. First knead with the dough hook of the mixer, then quickly with your hands to form a smooth dough.
3.: Wrap in foil and refrigerate for about 20 minutes.
4.: Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Grease a flat rectangular baking dish (approx. 15 x 28 cm, edge approx. 4 cm high; alternatively springform pan, approx. 22 cm Ø).
5.: Cut a strip approx. 12 cm wide and approx. 45 cm long from baking paper. Place lengthways in the form so that the paper protrudes 3–4 cm over the edge on the narrow sides. Roll out the dough into a rectangle (approx. 23 x 36 cm) on a little flour.
6.: Line the shape with it, press the edge on. Possibly. Cut off the excess dough. Prick the pastry base several times with a fork. For blind baking, place a large sheet of parchment paper on the dough, pour in legumes.
7.: Pre-bake in the hot oven on the bottom rack for about 10 minutes. Then remove the legumes with the parchment paper and bake the dough for about 15 minutes.
8.: Meanwhile, heat the crème double and milk and remove from the heat. Break the chocolate into pieces and melt while stirring. Whisk 2 eggs. Vigorously stir the chocolate mixture into the eggs. Take the mold out of the oven and turn the temperature down (electric stove: 150 ° C / convection: 125 ° C / gas: see
9.: manufacturer). Open the condensed milk can and spread the thickly boiled down mass on the dough base. Chocolate mass on topelapse. Bake the tart in the middle of the oven for about 10 minutes.
10.: Switch off the oven (do not open the door!) and leave the tart in it for another hour.
11.: Then take it out and let it cool for about 4 hours. Lift the tart out of the tin using the strip of parchment paper. Dust with cocoa and cut into approx. 12 pieces.