{"id":15098,"date":"2019-05-22T04:13:24","date_gmt":"2019-05-22T02:13:24","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15098\/"},"modified":"2022-01-15T08:49:21","modified_gmt":"2022-01-15T06:49:21","slug":"chocolate-tart-with-sesame-and-caramel","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-tart-with-sesame-and-caramel\/","title":{"rendered":"Chocolate Tart with Sesame and Caramel"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Pies and tarts are probably the thing I bake most in my kitchen. I love getting creative and thinking about flavors and texture combinations, and in pies there are endless possibilities.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">The following recipe is for sesame and chocolate lovers. It&#8217;s one of the best combinations to my taste, and I also added caramel layer that reveals in the first slice. A chocolate tart with sesame that&#8217;s made of a chocolate buttery crust filled with soft sesame caramel, all topped with chocolate ganache. YUM!<\/p>\n<div id=\"attachment_15099\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15099\" class=\"wp-image-15099\" title=\"Chocolate Tart with Sesame and Caramel\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/chocolate_caramel_and_sesame_tart2-s.jpg\" alt=\"Chocolate Tart with Sesame and Caramel\" width=\"800\" height=\"1209\" \/><p id=\"caption-attachment-15099\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22066--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Chocolate Tart with Sesame and Caramel<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For cocoa short crust pastry:<\/h4>\n<ul>\n<li>180 grams all-purpose flour<\/li>\n<li>30 grams cocoa powder<\/li>\n<li>50 grams icing sugar<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tbsp. cold water<\/li>\n<\/ul>\n<h4>For sesame caramel (according to a recipe of Jacques Genin):<\/h4>\n<ul>\n<li>40 grams glucose<\/li>\n<li>150 grams sugar<\/li>\n<li>100 ml. heavy cream<\/li>\n<li>3 grams salt<\/li>\n<li>25 grams honey<\/li>\n<li>125 grams soft butter (cut into cubes)<\/li>\n<li>100 grams toasted sesame seeds<\/li>\n<\/ul>\n<h4>Dark chocolate ganache:<\/h4>\n<ul>\n<li>250 grams dark chocolate 66% cocoa solids<\/li>\n<li>225 ml. heavy cream<\/li>\n<li>30 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For sesame nougatine disc:<\/h4>\n<ul>\n<li>25 grams glucose or corn syrup<\/li>\n<li>30 grams sugar<\/li>\n<li>30 grams sesame seeds (not toasted)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Cocoa short crust pastry:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, cocoa powder, sugar, butter and salt and blend into a crumbly mixture.<\/li>\n<li>Add egg and continue to blend only until dough clumps form. If necessary, and if the dough is not united, add 1-2 tablespoons cold water.<\/li>\n<li>Transfer the dough to a work surface, unite and form a disc shape. Wrap in plastic wrap and cool for about an hour in the refrigerator.<\/li>\n<li>Roll out on the dough a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes until edges start to set.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until set and perfectly baked.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Sesame caramel:<\/h4>\n<ol>\n<li>In a pot put glucose and sugar and cook over medium-high heat until the sugar has dissolved and caramelized amber-color has obtained.<\/li>\n<li>In the meanwhile, heat cream, salt and honey to a simmer.<\/li>\n<li>When the caramel is golden, add the cream mixture carefully and cook until mixture reaches 123c degrees.<\/li>\n<li>Add in the butter and mix well until incorporated.<\/li>\n<li>Remove from heat, add sesame seeds and stir until combined.<\/li>\n<li>Pour the caramel over the baked crust and leave to cool at room temperature, until caramel is set.<\/li>\n<\/ol>\n<h4>Dark chocolate ganache:<\/h4>\n<ol>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>Put cream, milk and salt in a pot and heat to simmering point.<\/li>\n<li>Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Pour the ganache over the caramel layer and place in refrigerator for complete stabilization for about 2-3 hours at least.<\/li>\n<li>Sesame seeds nougatine: preheat oven to 170c degrees and line a baking tray with baking paper.<\/li>\n<li>In a small pan put corn syrup and sugar and heat until the sugar dissolves and mixture is bubbling, but still bright.<\/li>\n<li>Add sesame seeds and mix.<\/li>\n<li>Pour the mixture onto the baking paper and bake for 6-7 minutes or until bubbling and golden.<\/li>\n<li>Cool for 2-3 minutes at room temperature and while still warm cut out a 16cm circle.<\/li>\n<li>Cool completely to the set.<\/li>\n<li>Top the tart with nougatine and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tart in an airtight container in the refrigerator up to 4-5 days.<\/li>\n<li style=\"text-align: left\">Instead of sesame you can use chopped nuts.<\/li>\n<li style=\"text-align: left\">It is important to use dark chocolate with at least 60% cocoa solids, preferably 66%, in order to set perfectly.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15101\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15101\" class=\"wp-image-15101\" title=\"Chocolate Tart with Sesame and Caramel\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/chocolate_caramel_and_sesame_tart4-s.jpg\" alt=\"Chocolate Tart with Sesame and Caramel\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15101\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_15100\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15100\" class=\"wp-image-15100\" title=\"Chocolate Tart with Sesame and Caramel\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/chocolate_caramel_and_sesame_tart3-s.jpg\" alt=\"Chocolate Tart with Sesame and Caramel\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15100\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Pies and tarts are probably the thing I bake most in my kitchen. I love getting creative and thinking about flavors and texture combinations, and in pies there are endless possibilities. The following recipe is for sesame and chocolate lovers. It&#8217;s one of the best combinations to my taste, and I also added caramel layer [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[2840,1618,1636,1840],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Tart with Sesame and Caramel | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"A chocolate tart with sesame that&#039;s made of a chocolate buttery crust filled with soft sesame caramel, all topped with chocolate ganache. 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