Chocolate-Caramel-Tarte (Chocolate-Caramel-Tart)

For 28 pieces
  • 1 can (s) (400 g) sweetened condensed milk (9% fat)
  • 250 g flour
  • 1/2 TL Baking powder
  • 24 g (approx. 3 crossed tablespoons) cocoa powder
  • 60 g Sugar
  • 2 TL (approx. 12 g) Vanilla flavor
  • 1 pinch salt
  • 3 Eggs (size M)
  • 125 g Butter
  • 175 g Crème double
  • 100 ml Milk
  • 225 g Dark chocolate
  • Cocoa
  • fat
  • flour
  • cling film
  • baking paper
  • 500 g Dried peas for blind baking
225 minutes
very easy
1.
Place the condensed milk can in a saucepan with plenty of water, bring to the boil and simmer covered for approx. 1 1/2 hours. Take out of the pot and let cool down
2.
Mix the flour, baking powder, cocoa, sugar, vanilla flavor and salt. Add 1 egg, small pieces of butter and approx. 1 tbsp cold water. Knead into a smooth shortcrust pastry with your hands. Wrap the dough in foil and chill for about 20 minutes.
3.
Grease a flat, rectangular baking dish (approx. 15 x 28 cm, edge approx. 4 cm high). Cut a strip of baking paper the length of the mold and place it in the mold so that the paper protrudes 3–4 cm over the edge on the long sides. Roll out the dough on a lightly floured work surface into a rectangular plate (approx. 22 x 34 cm) and place in the mold. Cut off the excess dough all around. Prick the pastry base several times with a fork, line with baking paper and pour in the peas. Bake in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 25 minutes. After about 10 minutes, lift the peas out of the mold with the baking paper. Bake the dough ready
4.
Meanwhile, heat the crème double and milk in a saucepan and remove from the stove. Roughly chop the chocolate and melt it while stirring. Whisk 2 eggs in a bowl. Stir the chocolate mixture into the eggs
5.
Take the mold out of the oven, reduce the temperature (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer). Open the condensed milk can and spread the thickly cooked-down mass on the shortcrust pastry base. Spread the chocolate mixture on top. Place the tart in the middle of the hot oven and bake for about 10 minutes. Switch off the oven (do not open it), leave the tart in it for approx. 1 hour. Take out the tart, let it cool down for approx. 4 hours (possibly chill briefly). Lift the tart out of the mold and dust with cocoa if you like. To serve, cut into 2–3 cm wide strips and then cut them in half
6.
Wait approx. 4 1/4 hours
1 piece approx.:
  • 210 kcal
  • 880 kJ
  • 4 g protein
  • 11 g fat
  • 21 g carbohydrates

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