Chocolate Tart with Vanilla Mascarpone Cream and Salted-Caramel Sauce

Cindy Thomas, September 21, 2015

 

Mimi Thorisson describes this dessert as decadent and an opportunity to indulge.  I wholeheartedly agree! The recipe does have quite a few steps, but it is worth it.  My work was made easier because of  a visit from my dear friend Laura who helped me craft this wonderful creation.  I was able to snap lots of pictures while she helped make this.IMG_5444

First the tart shell is made, frozen and then baked at 350 degrees. Then bring on the chocolate!

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The chopped bittersweet chocolate is combined with a hot mixture of cream, milk and butter and stirred together until melted and smooth.  Then and egg is slowly added in.IMG_5447

The most astounding thing about this recipe is the way the chocolate filling is baked.  Once the tart shell is done baking, the oven is turned off and then the filling is added to the tart and it bakes in the oven’s residual heat!  How did Mimi figure that out?  I don’t know, but I’m glad she did.

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That jar full of salted caramel is what comes next.  I confess that I messed this up the first time I tried it.  I’ve made it several times since and I am convinced that this is something I should always have available in my refrigerator! It’s tricky because you have to be careful not to burn the melted sugar, which can happen so fast.  Here’s a few photos of my latest batch.

sugar melting over medium heat, no stirring!

sugar melting over medium heat, no stirring!

Now that's the color I'm after

Now that’s the color I’m looking for

butter stirred in after cream is added

butter stirred in after cream is added

My son just turned 13 and requested this salted-caramel sauce with his homemade triple chocolate cake. A boy after my own heart for sure.

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Okay, back to that tart… IMG_5466

When all the ingredients come together for this dessert, it is a showstopper.  We savored every single bite.  It also kept well in the refrigerator and tasted just as delightful the next day when we finished it off!

The salted-caramel sauce is wonderful drizzled over a latte or a scoop of ice cream or a big chunk of chocolate cake.  Seriously.  I will not be buying caramel sauce in the store anymore! Thank you Mimi!

I think this will be a great recipe to make for the holidays. Or, sooner! 🙂

I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook:  A Kitchen in France

If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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