I have been seeing a lot of puff pastry dessert recipes popping up on social media lately and they made me think of this recipe - chocolate and caramel together on top of puff pastry. It is like eating chocolate turtles, only better. And, it can be made the day ahead – one of my favorite options. Enjoy.
Active Time: 35 minutes
Total Time: 2 hour, 50 minutes
1 sheet frozen puff pastry (from one 14 ounce package) preferably all
All purpose flour, for dusting
1 large egg, lightly beaten
Coarse sanding sugar
1 cup granulated sugar
½ cup water
½ cup heaving cream
2 TBSP. unsalted butter
1 ounce dark chocolate, finely chopped
½ cup pecans, toasted and finely chopped
Flaky sea salt, such as Maldon
Unsweetened whipped cream, for serving
Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8 inch thick rectangle, about 10x15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
Bake shell until puffed and golden brown, 20-25 minutes. Press down on bottom with an offset spatula to flatten (leave border puffy). Let cool completely on a wire rack.
Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to
prevent crystals from forming. Let boil, swirling pan occasionally, until caramel is dark amber, about 8-10 minutes. Remove from heat.
Gradually add cream (caramel with steam and spatter). Add butter and chocolate; stir until melted and smooth. Pour filling into tart shell and spread to cover bottom. Sprinkle with pecans and salt. Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator
for up to one day.
*. It is pretty rich, so I cut mine into smaller servings – more like 10-12.
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