2 years ago
peppermintt
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Chocolate Christmas Tart Infused with Salted Caramel Tea
You read that title correctly: Salted Caramel Tea. The secret is the Bigelow Salted Caramel tea bags that are a bit hard to find, but with some online searching and serious foot work you can find it! Ingredients: Crust- 6 tablespoons unsalted butter, softened 1/2 cup packed dark brown sugar 1/4 cup granulated sugar (white sugar) 1 large egg 3/4 teaspoons pure vanilla extract 1 1/3 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda Filling- 1 1/4 cups heavy whipping cream 3 Bigelow Salted Caramel Tea Bags 6 ounces semi-sweet chocolate 4 ounces milk chocolate 2 tablespoons sugar 1/4 tsp. salt 2 large eggs Star Tree Decoration- 4 ounces white modeling chocolate optional: gold luster dust Supplies: 9 inch tart pan silicone baking mat fondant rolling pin star plunger cutters small star cookie cutter Instructions: Cream butter, brown sugar and granulated sugar. Add egg, and vanilla and beat until fully incorporated. Mix flour, salt, and baking soda together then stir it into the wet ingredients just until incorporated. Lightly spray the tart pan with baking spray. Use a paper towel to wipe it out, leaving just a very thin layer of the spray. Pat the dough into the bottom of the tart pan. Freeze for 15 minutes. Meanwhile preheat oven to 350 degrees. Cover cookie crust with some non-stick tin foil and cover with pie weights or beans. I put a layer of tin foil over the cookie and wrapped it around the bottom of the pan. Then I added my pie weights which are wrapped in another few layers of tin foil. They are really easy to remove being they are in their own little tin foil pouch. I can easily lift them off the tart crust. I actually store them this way so when I need them they are ready to pop into a pan. Bake the crust for 30 minutes. Take the cookie crust out of oven, remove foil and weights and return to oven for 6-8 more minutes until golden brown. Remove cookie crust from oven, turn oven temperature down to 325 degrees. Immediately trim off top edge of cookie, by running a sharp knife around the top edge of the tart pan. I did this to make a nicer looking edge, and so the top wouldn't get too brown. Use the bottom of a glass and press down around the bottom of the crust to flatten it, slightly. Heat cream in a small saucepan over medium heat just until bubbles form around the edge of the pan. Place 3 Bigelow Salted Caramel Tea Bags in hot cream. Steep for 10 minutes. When the tea has steeped, remove tea bags and squeeze out liquid into pan. Reheat cream just until bubbles form. Turn off or remove from heat. Add chopped chocolate, sugar and salt and stir until melted. Whisk the eggs and add a spoonful of the hot chocolate. Then add to the pan and stir to combine. Pour filling into crust. Bake for 20 minutes. Then start watching it. The edges should look set and glossy. You want to bake it until about 3 inches in the center still jiggles. I found mine needed another 5 minutes. The surface will crack if you over bake it, so watch it those last 5 minutes. It will continue to cook once removed from the oven. Cool completely for about an hour then chill for at least an hour and up to three days in the refrigerator. Roll out white modeling chocolate on a silicone baking mat using a fondant roller. This is the best way to roll out modeling chocolate. It wont stick and you don't have to use corn starch which would look messy later when you put it on top of the chocolate tart. Cut lots of tiny and small stars using plunger cutters and mini cookie cutters. Just before serving, arrange the stars on the tart forming a Christmas tree
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