Salted Caramel Chocolate Mud Tart

Even though Instagram was buzzing for my pumpkin pie last week, the guests at my Thanksgiving table were actually swooning over my salted caramel chocolate mud tart. It is what a true chocolate lover would want to eat: bitter chocolatey, buttery biscuit base, a mousse with intense cocoa flavor made lightened by the use of beans (that's right!) instead of cream and eggs, chocolate ganache for fudginess and salted caramel for the main hit of sweetness, saltiness and gooieness.

To me this dessert provides intense chocolate flavor and texture, is decadence yet still manages to be light. Notice that other than the salted caramel, the sugar quantity is limited as I wanted to let the chocolate flavor shine. It is my new favorite dessert and hopefully it will be yours too, enjoy!

Salted Caramel Chocolate Mud Tart
Makes enough for a rectangle tart pan

Crust:
75g cold butter, cut into cubes
1/2 (66g) cup all purpose flour
4 Tbs (30g) cocoa
1 Tbs sugar
1/8 tsp salt
3 Tbs heavy (40%) cream 

Chocolate mousse
200g white beans
1 tbs butter
3 Tbs cocoa powder
2 Tbs sugar
1 tsp vanilla extract
1/4 tsp instant coffee powder
1/8 salt
5 Tbs water

Ganache
60g 70% chocolate
3 Tbs heavy cream
1 Tbs golden syrup or honey

Salted caramel
1/2 c sugar
1/4 cup cream
1/4 tsp high quality salt

1. Preheat oven to 180C or 350F. Make the crust: to a bowl add the flour, cocoa, sugar, salt and rub in the butter until crumbly. Add the heavy crumb and try to bring into a ball. If dry, add a tablespoon of cold water. Then roll the dough to an 1/4 inch thick and line into the tart pan. Prick the bottom with a fork and blind bake for 10 minutes with parchment paper and heavy weights (like a bag of beans) to weigh it down. After 10 minutes, take away the beans and bake for 5-9 minutes or until the crust is baked (firm and dry surface, should not feel raw). Cool and make the filling.

2. Filling: in a food processor, add the beans, butter, cocoa, sugar, vanilla, salt, instant coffee and water. Blend well until smooth and creamy. Spread evenly into the cooled tart pan.

3. Make the ganache: melt chocolate, syrup and heavy cream until melted and smooth. Pour evenly over the mousse.

4. Make the caramel: In a saucepan, heat the sugar on medium heat. As it begins to caramelize, swirl the pan (avoid stirring with a spoon as this causes lumps). Once the color turns caramel, take it off the heat and gradually stir in the cream. Allow everything to come together, then end with salt. Once fairly cooled, pour over the ganache. Allow to set in the refrigerator for a few minutes to let the caramel set before slicing.