Recipe
Crust
Ingredients:
1 cup of icing sugar
1 cup of butter
1 2/3 cup of plain flour
1/4 tsp of salt
Vanilla extract
1 large egg
Directions:
1. Place the butter in the bowl of a mixer fitted and beat on low speed until creamy. Add the sugar, salt, vanilla and eggs, beating on low speed.
2. Add the flour in 2 or 3 additions and mix only until the mixture comes together.
3. Gather the dough into a ball and divide it into 2 to 3 pieces. Wrap them in plastic and place them in the fridge for at least 45 minutes.
4. Oil the tart ring with butter.
5. Roll the tart dough with a rolling pin to round, 1/8 inch thick.
6. Roll the dough up around the rolling pin and gently fit into the the ring
7. Run the rolling pin at the top of the ring to cut off excess dough
8. Use a fork to and lightly prick the bottom
9. Weigh the tart with baking beads on top of parchment paper and put in into preheated oven at 180 degree celsius for 15-20 minutes.
10. Remove the baking beads and parchment paper after the first 10 minutes mark
11. Remove the lightly golden brown tart shell from the oven after baking and place it on a wire rack to cool
Caramel
Ingredients:
4 tablespoons of water
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces
1/2 cup (120ml) heavy cream
Directions:
1. Heat granulated sugar and water in a medium saucepan over low heat. Do not stir the mixture.
2. Once sugar mixture is achieved and light brown colour starts to surface immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat, pour into the tart and spread evenly.
8. Refrigerate it for at least 30 minutes to 45 minutes
Chocolate Ganache
Ingredients:
2/3 cup of dark chocolate chips
1/2 cup of heavy cream
1. Microwave heavy cream in microwave set for 30 seconds on 2 intervals
2. Pour in dark chocolate chips into heated heavy cream and mix
3. Mix to achieve a smooth and creamy consistency
4. Pour chocolate ganache onto the tart and spread evenly
5. Refrigerate for at least 30 to 45 minutes
Toppings
Chocolate icing
Ingredients:
1/2 cup of butter
1 cup of icing sugar
1/3 cup of cocoa powder
2 tbsp of milk
Directions:
1. Sieve icing sugar and cocoa powder mixture
2.Mix softened butter till light and creamy
3.Pour in icing sugar and cocoa powder mixture together with milk in 2/3 additons
4. Mix to a achieve a light consistency
5. Fill in piping bag with star tip and pipe 6 circles around the ends of the tart
6.Place Ferrero Rocher on top
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