Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream
Chocolate Graham Cracker Crust
- 2 sleeves (290g) graham crackers or similar biscuit
- ¼ cup (35 grams) cocoa powder
- 1 tsp vanilla bean paste
- 3 Tbsp Sugar
- ½ tsp salt
- 135g unsalted butter, melted
Dark Chocolate Salted Caramel Ganache Filling
- 270g dark chocolate, chopped (I used Guittard 72% wafers)
- 500g heavy cream
- 1 tsp vanilla bean paste or extract
- ¾ tsp salt
- 35g water
- 240g sugar
- 30g light corn syrup or glucose
- 50g unsalted butter, at room temperature
Earl Grey Mascarpone Whipped Cream
- 430g heavy cream
- 15g loose leaf earl grey tea
- 225g mascarpone, cold
- 1 tsp vanilla bean paste
- 50g powdered sugar, sifted
- pinch of salt
CHOCOLATE GRAHAM CRACKER CRUST
- Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.
- Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.
DARK CHOCOLATE SALTED CARAMEL GANACHE FILLING
- Place the chopped chocolate in a medium heat proof bowl.
- In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.
- In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.
- Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.
- Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify.
- Place the prepared tart shell (still in the removable bottom pan) onto a baking sheet, and pour the ganache into the tart shell, stopping just shy of the edges (you may have a little leftover - pour this into a small container and set up in the fridge for a little snack). Transfer to a flat shelf in the fridge and leave to chill until set, preferably overnight.
EARL GREY MASCARPONE WHIPPED CREAM
- Place the heavy cream in a small saucepan. Bring to just shy of a simmer, then remove from the heat and add the loose leaf tea, stirring to combine. Cover, and allow to steep for 15 minutes, then strain the tea from the cream, pressing down with the back of a spoon to get as much flavour out as possible.
- Measure the strained cream and top up to 320g if needed, then transfer to a small airtight container and place in the fridge until cooled completely.
- Place the cold mascarpone in the bowl of a stand mixer fitted with the whisk attachment, and mix briefly to break up and soften. Add the chilled earl grey cream, vanilla bean paste, powdered sugar, and salt, and whip until stiff peaks form. Be careful not to overwhip.
- Transfer to a piping bag fitted with a large french star tip.
- Remove the chilled tart from the fridge. Pipe blobs of earl grey cream over the surface of the tart.
- To serve, cut using a sharp knife which has been run under hot water and then dried. Wipe between cuts.
- Store leftovers in the fridge.