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The Fairmont's Copley Plaza Hotel's Chocolate Caramel Tart

For the dough:
1 C. butter
1 C. sugar
6 egg yolks
1 whole egg
2 t. vanilla extract
3 1/2 C. flour

For the caramel:
2 C. sugar
2 T. water
1 t. lemon juice
1/2 C. heavy cream

For the chocolate filling:
1 C. heavy cream
1 1/2 C. semi-sweet baking chocolate, chopped
1 whole egg
2 egg yolks

To make the dough:
In a food processor, combine the butter and sugar. Process until smooth (only a few seconds). Add the egg yolks, whole egg and vanilla. Process until well mixed. Add the flour and process for a few seconds. (As soon as the dough starts to clump together, stop mixing. Do not overmix.) Let rest for at least 2 hours.

To make the caramel:
In a saucepan, combine the sugar, water and lemon juice. Cook over low heat, stirring constantly until golden brown. Remove from the heat. Add the cream (be careful to avoid splashing hot caramel) and mix well with a whisk. Let cool to room temperature.

To make the filling:
In a saucepan, bring the cream to a boil. Place the chocolate in a mixing bowl. Pour the hot cream over the chocolate and mix until smooth. Add the egg yolks and egg, slowly stirring to incorporate. Let cool to room temperature.

To assemble the tart:
Roll out the dough and pat into a 10-inch tart shell. Place foil or parchment paper over the surface and weigh it down with pie weights or dry beans. Bake at 300 F. for about 15 minutes. Remove the weights or beans (along with the foil or parchment), and add just enough caramel to cover the crust. Pour the chocolate mixture on top. Bake at 325 F. for 10 minutes. Let cool to room temperature, and let rest for about an hour before serving.

Makes 4-6 servings.

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