There´s no such thing as too much sugar

Here we go again. Yes, it´s Daring Baker time!!!

Milk chocolate caramel tart

This month, it´s back to the hardcore business of chocolate, cream and sugar, and I couldn´t be happier. Veronica and Patricia chose a marvelous recipe for a milk chocolate and caramel tart from a book called Sweet and Savory Tarts by Eric Kayser.

I know what you are thinking, “caramel AND milk chocolate, that´s waaay too sweet”. Well, I´m here to tell you otherwise. First of all, let´s think for a second, what´s one of the yummiest airport threats? Toblerone. Yes, Toblerone makes duty free shops and airport waits a bit more bearable (well, that and those cute Lind boxes with a selection of tiny chocolates, but I don´t want to get off topic once again.) The typical Toblerone bar is huge, and is made out of milk chocolate and tiny bits of caramel-covered almonds, so I was convinced this tart would work, especially since it had plenty of cream to balance all the sugar.

Milk chocolate caramel tart

Milk chocolate caramel tart

But I still needed to make sure the I chose a brand of milk chocolate that wasn´t tooth-aching sweet. So I bought a Cadbury bar and a Milka bar, and set out to engage in the difficult task of tasting both to see which one made more sense in this tart. I´ve always been a huge fan of Milka chocolate, but in this case, it´d have been too sweet and ruined the tart, so Cadbury it was (but don´t worry, the other bar was saved for further testing.)

Now, if you are waiting for a disaster story, this isn´t the Daring Baker´s recipe for you. In fact, I was surprised because it was fairly easy and not time-consuming since the crust is made ahead and the only tricky part is the caramel cream, which required a bit of patience to dissolve the caramel after the cream and the butter were added, but turned out great.

Milk chocolate caramel tart

I loved the creamy texture of this tart combined with the crunch of the crust, and so did all my testers… my hips sang in gratitude because it was devoured in under a day so I didn´t get to participate much!

As for the flavor, it was delicious as it was, and I omitted the hazelnuts and the cinnamon in the crust because we were allowed to do so and I didn´t want my little cousins to say they didn´t like the cake, but I´m sure it would be even better with the added complexity (if you do add the cinnamon, use a bit less than what the recipe calls for since other DBs said the cinnamon flavor was a bit too strong.)

Milk chocolate caramel tart

Phoebe trying to lure the tart into submission

So all in all, this was a nice break from the more complex DB recipes, and I got to work on my caramel skills, or lack thereof, so I´m ready to tackle whatever next month brings.

In the meantime, go check out how my fellow Daring Bakers fared this month here and see the recipe after the jump.

Milk chocolate caramel tart
Milk Chocolate and Caramel Tart (from Eric Kayser’s Sweet and Savory tarts)

Hosts: Veron (Veronica’s Test Kitchen) and Patricia (Technicolor Kitchen)

Recipe Quantity: One (1) 9″ Square or one (1) 10″ Round tart

Chocolate Shortbread Pastry
Note: The Chocolate Shortbread pastry can make 3 tart shells (I halved the recipe and got 1 10-inch tart and 1 tartelette.)

Preparation time: 10 minutes
Refrigeration: overnight
To make 3 tart shells: 9 ½ inches (24 cm) square or 10 inches (26 cm round)

Ingredients:

  • 1 cup (250g ) unsalted butter, softened
  • 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
  • ½ cup (50 g) ground hazelnuts
  • 2 level teaspoons (5 g) ground cinnamon
  • 2 eggs
  • 4 ½ cups (400 g) cake flour
  • 2 ½ teaspoons (10 g) baking powder
  • 1 ½ tablespoons (10 g) cocoa powder

A day ahead
1. In a mixing bowl of a food processor, cream the butter.

2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together

3. Add the eggs, one by one, mixing constantly

4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.

5. Form a ball with the dough, cover in plastic wrap, and chill overnight.

Milk Chocolate and Caramel Tart

Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour

Ingredients:

  • ½ lb (250 g) chocolate shortbread pastry (see recipe above)
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
  • ¼ cup (50 g) butter
  • 2 whole eggs
  • 1 egg yolk
  • 2 ½ tablespoons (15 g) flour
  • 1 ¼ cups (300 g) whipping cream
  • ½ lb (250 g) milk chocolate

1. Preheat oven to 325 °F (160 °C).

2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.

3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.

4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.

5. Pour this into the cream-caramel mixture and mix thoroughly.

6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.

7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.

8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

Alternate Caramel Method:

If you have problems with the dry method, you may use this method.

1 cup sugar
1/2 cup water
1 tablespoon corn syrup

Set mixture in a pot over medium-high heat and stir slowly. When the mixture comes to a boil, stop stirring and leave it alone. Wait till desired color is attained .

Proceed with the rest of the recipe.

Caramel Fragments:

Melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

47 Comments

Filed under Daring bakers, food, rambling, sweet

47 responses to “There´s no such thing as too much sugar

  1. Very nicely done! I like how you decorated the tart too…

  2. Beautiful… I love the yin/yang decoration on your tart!

  3. You made yours so pretty!

    I wasn’t overly impressed with the crust and i used the nuts and cinnamon, (though not the full amount). The filling was definitely the better part of the tart.

  4. Anh

    Beautiful! I love the elegant look of your tart…🙂

  5. Looks fantastic. Well done on a great challenge. The decoration is really cute!

  6. Great use of the leftover dough! I am soooo loving the picture of your pup though!

  7. Anne

    the tart is lovely and the cute little cookies are adorable🙂

  8. Beautiful – your caramel layer looks very luscious:)

  9. What a beautiful cake you made!

  10. I’m so glad to hear you had fun with the recipe, Marce!
    Your tart looks delish and so beautifully decorated!

    Your text reminded me of one episode of “Friends” – the one with Joey after the giant Toblerone Emily had in her purse.🙂

  11. I love your powdered sugar decoration…it’s a nice touch! Gorgeous tart!It does have a creamy texture doesn’t it.

  12. Gorgeous tart!! It sounds like it was a breeze for you!!

  13. a slice of heaven! so inventive too, mmmm. (:

  14. Oh my god that’s just so…. Will you marry me?!

  15. Love your decoration, that half moon is so cute🙂 Great job on your tarts Marce!

  16. I love how your decorated your tart! And the photo of your dog is just too precious!!

  17. I’ll fight Mark to the death – Marry Me!!!! Not him.😛

    Such a pretty tart – I love the decorations.. very creative!

    Course nothing makes it a more gorgeous tart than Pheebs in the picture – but I am a bit biased, yes?🙂

    xoxo

  18. I love those cute little cutouts. It’s just the right finishing touch.

  19. Yay for sugar! Your tart is gorgeous, especially the crescent moon effect and cute cutouts. My favorite photo is the last one. Teeth marks on the tart and the cutest dog.

  20. Jen

    I love your cutout decorations, what a great idea! Great looking tart!😀

  21. Wendy

    Your tart looks delicious. Nice decorations. I like the little shapes. Wendy

  22. Way to go, Marce! And I love your halfmoon decoration. You don’t pay one bit of attention to Mr. Nazca at Foodisgood!

    Your tarts are gorgeous!

  23. your chocolate mousse layer looks divine, nad i like those little cookie cutouts!

  24. I don’t think I can compete with Mark and Lisa but I will be “the other woman” in the trio!!! Beautiful job! I love the Ying/Yang look of the tart!

  25. The more of these DB posts I read today, the more I’m craving chocolate and caramel. The tarts all look SO good…and your dog is too cute for words! 🙂

  26. Your decorations are so great!

  27. Ooooh that looks lovely. I’m looking forward to next month already.

  28. Beautiful tart, love how you’ve decorated it.

    Lovely shot of Phoebe too!

  29. Both the decorations and the dog are adorable. Great job!

  30. I love the little crust cookies on top.

    My dog gets banned from the kitchen but still manages to sneak in – This picture is of him sneaking back into the living room while I was cooking on Thanksgiving.

  31. I think I´m not ready to be a popular blogger, with these many comments I don´t know where to start! haha

    So I´ll just say thank you for all the lovely comments. I´m glad everyone liked the decorations because it was basically an idea to avoid making another batch of caramel😉 As for that pic of Phoebe, well, I can´t help but be marveled by her cuteness and show her off, I´m a proud mama.

    And who knew this cake would lead to two marriage proposals and an offer for an affair with such a talented lady? Cakes can be a very powerful thing indeed haha

    I´m sorry I couldn´t read all of your posts this month, I did get to read like 40 between yesterday and today and commented on a few, but Phoebe underwent cataract surgery yesterday morning (which fortunately went well) so I´ve been playing dog nurse ever since and I didn´t get much sleep on Tuesday, so I´m still recovering myself from all the stress.

    I get to choose next month´s challenge, so get ready, ladies and gentlemen!

  32. I love your “stellar” decorations! Very cute!😉

  33. I’m so late Marce.
    I love the feeling I get from your moon tart because I think it’s the moon and you are a star with this one!
    I actually used all the 2 tsp of cinnamon and all my cinnamon lovers really liked it.

  34. haha! what a playful way to decorate your tarts! love it!

  35. Amy

    The little cookies on top are too cute! Well done!

  36. I am hungry again.. just after my Bfast😦

  37. Love your skilful layers and your puppy is simply adorable!!!

  38. Sil Bs.As

    Two marriage proposals? Are you one of them?? =)
    Last but not least here go my congrats for such wonderful tart!!
    I’ve already printed the recipe but I think I’ll try it with dark chocolate instead.

  39. Your decorations are so pretty!

  40. What a great way to decorate your tart!
    I wish I had thought of using a tobblerone bar for my chocolate – I love them!

  41. Sol y Caro

    todo bien con la tartita…muy cute
    pero queremos que nos la sirvas con baile de cañoooooooooo en el bar!!!!!!!!!!!!!

  42. It’s beautiful and i love the designs!

  43. Beautiful! I think its my favorite so far!

  44. Lovely tart…and I’m wishing your pup a speedy recovery. She’s so sweet….

  45. Awww man that looks good!

  46. I LOVE the black and white contrast on your tart. Yea, I too like that I got to once again work on the dreaded caramel.

    Great job!!

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