Roll with me on this one…
Roll with me on this one…
Course: Recipes, DessertThe trick with this recipe is to be both patient and careful when you make the caramel. It went horribly wrong the first time I tried – too much stirring – so just be patient as you heat up the sugar and watch it like a hawk. The other trick is to choose the best quality dark chocolate – at least 70% cocoa solids – which will offset the sweetness of the caramel. Obviously I only use Kenya’s best quality chocolate made by Absolute Chocolate, and there are flavour differences depending on the origin of your 70% chocolate – so Tanzania will provide a bit more of a fruity flavour, whereas Madagascar is more reminiscent of the earthy tones of coffee. Adding some salt to the caramel makes it that much sophisticated and steps in line with the craze for salted caramel everything. This is something to serve with a big bodied red that can stand up to the rich flavours, and we chose the Hesketh Small Parcels Coonawarra Cabernet Sauvignon. The tannins get wrapped around the caramel and coat your tongue making it a delectable taste sensation.
INGREDIENTS
- Tart Case:
110g Brown’s unsalted butter
70g icing sugar
1 large egg yolk
½ teaspoon Epicurious Hedgehog vanilla extract
155g all-purpose flour 20g
Epicurious Hedgehog cocoa powder
- Rolo Caramel:
200g sugar (normal sugar will work fine)
90g Brown’s salted butter (room temperature)
120ml Bio whipping cream
1 tsp cream
- Ganache:
120g Bio whipping cream
100g Absolute Chocolate 70%
finely chopped
Pinch of flaky sea salt
Directions
- TART CASES:
- Cream together the butter and sugar on a low speed or gently with your hands.
- Add in the egg yolk and vanilla and beat until smooth.
Turn off the mixer if you are using one, sift in the flour and cocoa powder and then beat again on a low speed until just combined (don’t overbeat!). - Press the dough into the tart case you are using. Cover and put in the fridge for at least one hour whilst you make the salted caramel.
- SALTED CARAMEL:
- This needs some attention and delicacy. Place the sugar in a light coloured saucepan if you have, over a low – medium heat. Don’t stir too much – just allow it to start melting and browning slightly.
- When you see it is starting to caramelize, you can move it around a little bit but mostly you just want to stop the bottom bit burning by gently moving it to the other side of the pan.
- Once the sugar is completely melted (and at that stage you can be stirring it as much as you like) then add in the butter and stir in vigorously.
- Then add in the cream and salt, and do the same until it’s all combined and smooth. Turn off the heat and let it cool slightly.
- Heat the oven to 180°C.
- TART CASE 2:
- Back to the tart case: remove from the fridge, use a fork to prick the bottom of the tart, and line with baking paper and baking weights or dry rice.
- Place in the oven and cook for about 15 – 20 minutes.
- Carefully life out the baking paper and weights, and place back in the oven for the base to cook; 5 – 10 minutes. Once it’s cooled, pour in the salted caramel.
- GANACHE:
- I recommend doing this around an hour before you are planning to serve the tart.
- Simply place the cream in a saucepan and bring up to a heat just before boiling – watch it carefully and when you see steam starting to curl up, it’s time to take it off the heat.
- Pour it over your finely chopped chocolate, and leave it for 3 minutes.
Come back to it with a spatula and stir it together, and you should find you have a great ganache! - Pour on top of the cooled caramel, and sprinkle some more flaky salt on top and some dried rose petals if you have them.
WINE PAIRING:
- Hesketh Cabernet Sauvignon
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