Chocolate and caramel tart

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Tarte chocolat caramel
A PDO
Preparation
30 min
A PDO
Resting time
3h
A PDO
Cooking time
40 min
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Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the pastry:
  • 250g white flour (T65)
  • 1 teaspoon of fine salt
  • 6 cl of mild-flavoured olive oil
  • 12 cl of cold water
For the caramel:
  • 250g caster sugar
  • 5 cl of water
  • 6 cl of mild-flavoured olive oil
  • 30g of salted butter (or butter + salt)
  • 1 vanilla pod
For the chocolate ganache:
  • 200g of dark baking chocolate
  • 15 cl of single cream
  • 1.5 tablespoons of traditional-style olive oil

Tip

For this recipe for a chocolate and caramel tart made with olive oil, we recommend using: > A traditional-style olive oil: PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or a traditional-style olive oil or one made from ripened olives…> A subtle-flavoured olive oil: PDO Nice, PDO Nyons, AOC Languedoc, of the Cailletier variety, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône, Verdale from the Hérault …

Instructions

  • Prepare the pastry: mix the flour and salt in a mixing bowl, then add the mild-flavoured olive oil and water. Knead the dough briefly to form a ball. Next, roll it out on a floured work surface and place it in the tin. Leave to rest in the fridge for 30 minutes, prick the pastry with a fork, then blind-bake (20 to 30 minutes at 180°C).
  • Prepare the caramel: first, combine the sugar and water in a saucepan, then cook until it turns a lovely colour. Remove from the heat, add the butter in several batches, then the mild-flavoured olive oil and the scraped vanilla pod. Pour the caramel over the cooled pastry base and chill in the fridge for 30 minutes.
  • Meanwhile, prepare the chocolate ganache. Start by heating the cream, then pour it over the chocolate, which has been broken into pieces. Wait a few moments for the chocolate to melt, then stir until it has melted completely. Next, add the traditional-style olive oil and stir until smooth (without emulsifying – there must be no bubbles in the ganache).
  • Next, pour the ganache over the caramel and return to the fridge for at least 2 hours. You can then decorate the caramel tart before serving.

Tip

For this recipe for a chocolate and caramel tart made with olive oil, we recommend using: > A traditional-style olive oil: PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or a traditional-style olive oil or one made from ripened olives…> A subtle-flavoured olive oil: PDO Nice, PDO Nyons, AOC Languedoc, of the Cailletier variety, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône, Verdale from the Hérault …
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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