August Daring Bakers Challenge (A Little Late!!)

Milk Chocolate & Caramel Tart 2

I must apologise, this blog has been a little neglected for a while now. Unfortunately university assignments must take priority, but soon they will be finished again for a while – I promise!! So this challenge post is a little late since I had a major assignment due on the same day and yesterday was really busy, again my apologies. Better late than never right?

I did manage to make the Daring Bakers challenge for August which was set by Veronica of Veronica’s Test Kitchen and Patricia of Technicolour Kitchen, a wonderful milk chocolate and caramel tart. I made this for myself for my birthday and everyone enjoyed it. In fact, I made it twice (once with milk chocolate as called for and the other with dark chocolate, there were plans for a white chocolate one as well, but I was all tarted out!) – that is how good it was. Well the pastry recipe made enough for both of them, so why not?

Speaking of the pastry, a lot of the Daring Bakers out there found the cinnamon in it a little too strong. I LOVE cinnamon, not only is it tasty, but it also helps to control blood sugar levels – which is a big plus in my book. Just ignore the massive amounts of sugar that accompany it in this recipe. Although I love cinnamon, it was slightly too strong in the milk chocolate version of the tart. In the dark chocolate version the cinnamon was more of a background flavour as I’m sure it was intended to be. So if I was to make the milk chocolate version again I would halve the cinnamon.

The dark chocolate tart was by far my favourite, although I wouldn’t turn down a slice of the milk chocolate one if it wandered my way. I am a dark chocolate kind of girl, I switched to it in an attempt to feel better about eating chocolate and now the thought of milk chocolate makes me kind of sick, with all its sweetness. ick. But this tart – Yum. Just in very small doses!

So here is the recipe, from Eric Kayser’s Sweet & Savoury Tarts. Thanks Veronica and Patricia for the challenge, it was delicious! Check out the rest of the lovely Daring Bakers posts for this month (if you haven’t already done so!) by clicking on the link to the Daring Bakers blogroll in my sidebar.

Milk Chocolate & Caramel Tart (Serves 10-12)

Milk Chocolate & Caramel Tart 1

To make the chocolate shortcrust pastry cream 1C softened unsalted butter in a food processor or kitchenaid and mix in 1C + 2Tbsp icing sugar, 1/2C ground hazelnuts & 1tsp cinnamon (if making dark chocolate version use 2tsp). Add 2 eggs, one at a time, while mixing constantly and then sift in 4 1/2C cake flour (I used this substitute), 2 1/2tsp baking powder & 1 1/2Tbsp cocoa powder. Form the dough into a ball, cover with plastic wrap and chill overnight.

Preheat oven to 160C. Allow dough to soften for 15 minutes before rolling out to desired thickness and lining a greased 26cm tart pan. Prick all over with a fork and blind bake with pastry weights for 15 minutes. My dough didn’t so much roll as it did break in to many tiny little pieces, not the best dough I’ve worked with but it patched together quite well and you couldn’t really tell after it was baked.

Caramelise 1C sugar in a saucepan until it turns a light amber colour. For the dark chocolate tart I used brown sugar to get a darker, nuttier flavour without burning the caramel. Incorporate 1C heavy cream (or creme fraiche) and 1/4C butter and set aside to cool slightly. If the caramel turns into lumps at the first sight of the cream just heat it slowly and stir until they melt again. Just make sure your wearing an apron, otherwise your clothes may end up looking like mine did. Unless you like the thought of starring in an adult movie with bodily fluids splashed all over your clothes, in which case go ahead and leave the apron in the drawer. Who would have thought caramel would dry white? In another bowl beat together 2 whole eggs & 1 egg yolk and add in 2 1/2Tbsp flour. Pour this into the cooled caramel mixture and spread over tart base. Bake for 15-20 minutes or until the caramel is slightly foamy and set. Refrigerate until completely cooled.

For the chocolate mousse, beat 1 1/4C thickened cream until stiff and fold in 250g melted milk chocolate (or dark). Spread over cooled caramel tart base, smooth with a spatula and refrigerate for 1 hour or until set. Decorate with caramel made out of another 1/2C sugar and serve.

Why Should I Eat That?

Definitely not an everyday food! But for a special occasion you need to indulge a little… and it’s low in sodium, that has to count for something… right??

Nutrition Information (per 10 or 12 serves)

Energy 2516 or 2096kJ, Protein 7 or 6g, Fat (Total) 38 or 32g (Saturated) 24 or 20g, Carbohydrate (Total) 60 or 50g (Sugars) 50 or 41g, Dietary Fibre 0.8 or 0.7g, Sodium 90 or 75mg.

Printable Recipes:

Chocolate Shortcrust Pastry

Chocolate & Caramel Tart

21 thoughts on “August Daring Bakers Challenge (A Little Late!!)

  1. Hey Tara!

    First off, great tart! I really like your creative sugar art!

    Second, thanks for posting the nutrition info for the tart. I think all bakers know that their creations are mostly very sinful (nutritionally anyway) but are also aware of the secret to health and enjoyment, ie. moderation ;)

    I’m also realy into nutrition personally and professionally. I’m a grad student in molecular metabolism and nutrition. My thesis project looks at the relationship between obesity and diabetes (or as you may have heard recently, diabesity). It’s so awesome to meet a fellow DBer with an additional common interest!

    luv, m~

    P.S. Sorry for this long comment/rant *smiles*

  2. Do you really think this tart could be late? I mean I think it would always be welcome whenever it arrived! And it only gets better the next day.
    Your sugar decoration -swoon- is fantastic.
    Do you know Kalyn’s Kitchen
    incredible blog! She’s always going on about Penzy’s spices and I got 3 cinnamons from them and used 2 tsp of the Vietnamese in this tart and everybody loved it.
    Really appreciate the nutrition values. Think you’d like Kalyn’s if you don’t already know it.

  3. I never knew that about cinnamon. Now I’m glad that I left mine in. Your tart looks wonderful, and I’m so impressed at your multiple attempts!

  4. Please tell me the nutritio info is for the entire pie!!
    Good for you for making both versions and our tart looks great!
    Good luck on all the university assignments!

  5. Yay! Way to go.. I’m so with ya on the dark chocolate – but yes, I wouldn’t pass up a slice of the milk chocolate either. hee!

    Happy belated birthday!


  6. Thanks for all your comments everyone :)

    marias23 – I haven’t heard the term diabesity until now. The thought of it now reignites my passion for the movement of Type 1 and Type 2 diabetes being given VERY different names.

    It is frustrating when people think that I got this disease through something that I did myself (such as lack of exercise or diet), as you would be aware Type 1 diabetes is an autoimmune disease that has has nothing to do with lifestyle factors such as these.

    Having said all that, Type 2 diabetes is still an issue close to my heart (my grandma has it) and education. It is appalling that such a preventable disease is so prevalent in our society, that we as a society (I don’t believe that the full blame can be put on individuals)have not been able to deal with the overabundance of food available to us.

    OK, that is the end of my rant now ;) Nice to meet you, please keep in touch!

    mykitcheninhalfcups – Agreed on this tasting better the next day. Actually we were eating milk chocolate tart for at least 4 or 5 days, and then the dark chocolate version for another 4-5 days. Yum.

    I have been to Kalyn’s quite a lot. I love her food philosophy and all. Just, being a nutrition student and future dietitian, I really DESPISE fad diets and especially those such as Atkins (which Kalyn supports a lot) that talk about removing whole food groups or particularly restricting carbohydrate intake.

    Carbohydrates are the body’s preferred source of fuel and I can’t fathom the removal or restriction of them. They are an essential part of the diet and rather than removing them I would suggest choosing more valuable types such as multigrain and wholegrain bread products and lots of fruit and vegetables (of which most contain carbohydrates, but are nutritionally full of minerals and vitamins).

    But don’t get me wrong, Kalyn seems like a wonderful lady and I love her writing style and recipes. I’m not a Kalyn hater! Just a Atkins and fad diets hater, but that is the nutrition student in me. I hope I havent offended anyone here, particularly Kalyn, as that is not my intention at all.

    Aoife – I’m glad you learnt something at my blog :)

    tartelette – I wish it was for the entire pie, unfortunately they are for one 10th and one 12th of the pie respectively!!

  7. I love your tart! (Totally sympathize with you about how those university duties take too much time!) Boy, from the nutritional info you provided, I’m glad I had a small piece and gave my tart to friends. It was too tempting!

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