I'm a Daring Baker: Eric Kayser's Milk Chocolate & Caramel Tart


Me, my cool apron and my buggert recipe notes.

My adventures as a Daring Baker continue. So far I've made Jewish Purist's Bagels, and a fancy Strawberry Mirror Cake. This month another multi-layered challenge was chosen by the hosts Veronica and Patricia - Eric Kayser's Milk Chocolate and Caramel Tart. Chocolate and caramel go really well together, as far as I'm concerned, so I was pleased with the choice.

I enjoyed making this cake. The chocolate hazelnut shortbread pastry worked like a dream, and tasted heavenly. The caramel (I used the 'dry method') was easy to make, and set nicely during baking (I cooked it for 25 minutes instead of recommended 15, following advice from fellow bakers). My troubles only started when making the milk chocolate mousse. I managed to churn the first batch of whipping cream into butter (well, it was another hot summer day, so I wasn't really surprised). K. kindly - and very quickly - brought another packet of cream from a nearby store, and whipped it up into a nice thick cream himself, to which I added a cooled melted milk chocolate (I used Fazer Blue milk chocolate). The mousse was a bit thinner than I had imagined, and sure enough, refused to set even after hours in the fridge*. It tasted absolutely wonderful however - a subtle symphony of cinnamon, cocoa, caramel, chocolate - all very nice, and although sweet, then not cloyingly so. None of the 7 official cake tasters in our judging panel (me included) seemed to mind that instead of chocolate mousse the cake was covered with chocolate mousse sauce :)

Oh, and as you can see from the top photo, I managed to destroy my testing notes in the process, but I think the 'metric' recipe below is what I did:)

Whereas I wasn't so enthusiastic about the previous Daring Baker challenge,the Strawberry Mirror Cake, I would happily make this cake again without modifications. That's how delicious it was. And I'll make sure that the milk chocolate mousse behaves next time..

Click here to see a list of other Daring Bakers!

Milk Chocolate and Caramel Tart
Adapted from Eric Kayser's Sweet and Savory Tarts
Serves 10



Chocolate Shortbread Pastry

80 grams unsalted butter, softened
50 grams caster sugar
3 Tbsp ground hazelnuts
0.5 tsp ground cinnamon
1 small egg
130 grams cake flour
1 tsp baking powder
0.5 tbsp cocoa powder

On the previous day:
In a mixing bowl of a food processor, cream the butter.
Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
Add the egg, mixing constantly
Sift in the flour, the baking powder, and the cocoa powder, and mix well.
Form a ball with the dough, cover in plastic wrap, and chill overnight.

On the day of the assembly:
Preheat oven to 160 °C.
Line a 26 cm loose-bottomed baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.

Caramel Layer

300 g granulated sugar
250 g whipping cream (room temperature)
50 grams butter (room temperature)
2 whole eggs
1 egg yolk
2.5 Tbsp (15 g) plain flour

In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the cream and then add butter. Mix thoroughly. Set aside to cool.
In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
Pour this into the cream-caramel mixture and mix thoroughly.
Spread it out in the tart shell and bake for 25 minutes. Remove from oven and allow to cool.

Milk Chocolate Mousse

300 grams whipping cream
250 grams milk chocolate

Prepare the milk chocolate mousse:
Beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate

Melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

* In the interest of clarity I should probably reveal that the slice on the photo is cut from a frozen piece of cake :) And just for the sake of it - the cake froze beautifully, and tasted really nice. K. actually preferred the slightly defrozen frozen version..

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