Chocolate-Glazed Caramel Tart

Ingredients

• Hide ingredients for ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough 1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough (opens in new tab) ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
  • 2 ¾ cups (345g) all-purpose flour
  • ¼ teaspoon salt
  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • ¾ cup (75g) powdered sugar
  • 1 teaspoon vanilla
  • 1 large egg, beaten

  Sub-recipe steps

  1. Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
  2. Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
  3. Add and beat until smooth: ¾ cup (75g) powdered sugar
  4. Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
  5. Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
  6. Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
  7. Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
• 1 large egg yolk, beaten
• 1 ½ cups (300g) sugar
• ½ cup (120g) water
• 1 ¼ cups (290g) heavy cream
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• ¼ teaspoon salt
• Hide ingredients for ½ recipe Chocolate Ganache 1 ½ recipe Chocolate Ganache (opens in new tab) ½ recipe Chocolate Ganache
  • ¾ cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped

  Sub-recipe steps

  1. Bring to a boil in a small saucepan: ¾ cup heavy cream
  2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
  3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
• ½ cup slivered almonds, toasted and chopped
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.