Please welcome back Helena Jozwik. For those of you that did not see here previous blog post Rhubarb Pie and Norwegian Skoleboller/Custard Buns Helena comes from Poland, she is a Multimedia and Communication Designer, and an accomplished baker. You can see other projects and works at: www.helldesigns.com
I think you will all agree this pie looks simply to delicious not to share it with every one. I will post the original recipe then i will post her suggested changes to it. For those of you that like your pies really sweet the original is what you will want to use.
Salted Carmel Pie with Chocolate Ganache and Sea Salt, A Recipe by Helena Jóźwik
For the tart shell
10 tbsp unsalted butter, room temperature
½ cup sugar
2 large eggs
2 cups all purpose flour
1 tsp salt
For the caramel
½ cup heavy cream
1 cup sugar
pinch of sea salt
For the chocolate ganache
200g bittersweet chocolate, coarsely chopped
pinch of sea salt
2 cups heavy cream
For the tart shell, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add in the eggs and mix until just incorporated. Add in the flour and salt, and mix just until the dough comes together, on low-speed. Scrape the dough into a flat disc and then wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. On a lightly floured work surface, roll out the dough to an ¼-inch thick round. Press it into a 9-inch tart pan, trimming the excess dough. Place the shell in the freezer until ready to bake.
Preheat the oven to 180. Line the tart shell with parchment paper and fill with dried beans or pie weights. Bake for 30 minutes. Remove the paper and foil. Bake for another 10 minutes. Allow to cool while you make the filling.
For the caramel
Bring the cream to a boil and then turn off the heat. In a heavy saucepan, combine the sugar with 5 tbsp of water and cook, stirring, over high heat until the sugar dissolves. Bring to a boil and let cook for about 4 minutes, until it turns golden brown, swirling the pan as needed. Remove the pan from the heat and whisk in the hot cream. Stir until smooth. Add the salt. Pour the caramel into the tart shell so that the bottom is evenly covered. Let cool. Refrigerate until ready to pour in the ganache.
For the ganache
Place the chocolate and salt in a heatproof bowl. Bring the cream to a boil. Pour the cream over the chocolate and let sit for 3 minutes. Whisk the chocolate into the cream until they are melted together. Pour the ganache into the tart shell. Allow to set at room temperature. Sprinkle with sea salt before serving.
Authors Suggested Changes:
I added 2 tbsp of butter to the crust and just one egg. If you add 2 eggs it is just too heavy and not crunchy enough. Also i added just one tsp vanilla sugar instead of 0.5 cup sugar. The filling is sweet enough
For the caramel: Watch out when pouring cream into the syrup because the reaction is almost explosive and use a high pan/pot because its volume will increase.
And lastly for the chocolate ganache: I added 2 tsp gelatin to a 1/4 glass of boiling water and added this to the ganache, it is is just too liquid but that will solve the problem.
Well that is it and don’t forget to visit her web page if you need any Multimedia work Helena is a very talented artist. Hope you Enjoy