Chocolate and caramel tart

The idea of ​​making this cake came during a nyhetssmaking with wine importer Autentico, but this tart recipe is based on I found in Kitchen Chaos. The result was a mighty good dessert, that was left in the refrigerator too long! It is not difficult to make, and although the total will be 8 hours kjøleskapet, it is certainly worth the wait! paideig 150 g butter 85 g melis 2 egg yolks 200 g flour 100 g bakekakao 1/4 ts salt Sikt mel, cocoa, powdered sugar and salt in a bowl. Knead into softened butter and egg yolks in the mixture. Roll out the dough on a baking paper, the size of the pie, reversing the above form and press the dough evenly into the. Prikk med en gaffel i deigen for å unngå at den blåser seg opp under stekingen. Sett deigen i en forvarmet ovn på 180° C grader i 20 minutes. Remove and cool on a rack. caramel filling 300 g sugar 100 g butter 3 ss sirup 0,5 dl Vann 1 dl cream 1 tablespoons sour cream 1 ts vaniljesukker Bland sukker, syrup, salt and water in a thick-bottomed pan. Stir until the sugar has dissolved and then boil without stirring until it has received a temperature of 170 ° C (use thermometer). The mixture should stand on getting a golden tan. Meanwhile, heat the butter up, cream and sour cream in a saucepan until the boiling point. Now you can stir it gently into the caramel with a whisk. Let caramel filling to cool slightly before pouring it over the pie crust. Put it in the refrigerator for at least 4 timer. chocolate topping 1 dl cream 1 orange 120 g valrhona sjokolade Hakk sjokoladen i mindre biter og ha den i en bolle. Squeeze the juice from the orange and add along with chocolate. Boil the cream and pour it over the chocolate, la the stand in 1 minutes before touching it with a spatula until you have a smooth touch. When the chocolate mixture has cooled slightly, take out the baking tin and pour caramel topping over. Place the dish in the refrigerator for at least 4 hours. Pooh! Server terten call with lukewarm bringebærblanding to. Stunning good dessert! It was tasted two different, each segment of very good dessertviner, but it was finally the one that stood out. Vin Santo Riserva Tenuta Cantagallo Millarium 2008 just what was needed to highlight dessert that little extra. Occhipintis Pitch Black 2010 is also an excellent dessert wine which I have previously tasted the karamellis, But this mighty tart was it away. Two thumbs up to Vin Santo from Cantagallo words. It should be said that I tasted 2007 vintage of Millarium for dessert too, but it was somewhat sharper / bittrere than the somewhat more round 2008 vintage.