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I did this Tart today and came out amazing. I use grams and not US measurement, and for those doing this amazing tart, I have some tips. I used a 24CM Pie pan and the Pie Crust was the exact size, however I would increase by 20% next time. In addition, the amount of sugar in grams in the recipe is wrong. 2 TBS = 24 grams and not 12 as written above. For the Caramel, is good to let the heavy cream at room temp before adding it to hot caramel. For the Ganache a good tip is to warm the cream as per the video and then remove from heat and add the Chocolate without touching it after. Leave the chocolate in the hot heavy cream for 5 min. Only then mix it to have a perfect ganache. You can break the ganache if you dont wait. If you break it you can add milk (not the cream) to the broken Ganache to fix it. Last, I like the tart with more caramel so I increased the quantity to stay similar to the chocolate size. If you like your chocolate a bit softer, use a ratio of 1:1 per heavy cream. The recipe above has a ratio of 3 parts chocolate to 1 part cream and I believe will result on a harder chocolate consistency. Therefore, if you want to do what I did, do the Caramel 300g, 177g cream, 84g butter (I scaled the recipe above). Ganache: ratio 1:1 - 210g chocolate and 210g cream. This is perfect for a 24cm W and 4.5CM H, Pie Pan like mine. Enjoy and thank you for the amazing recipe. The info above is just a correction and scale I did here. Thanks
Oh Beth..... 🤩🤩🤩 My daughter is going to LOSE HER MIND over this! I think instead of a Birthday Cake, I'm going to give this a go! It's everything she loves! How can I miss??? You're the best! Looking forward to your France videos! Safe travels, and have a lovely Summer! Bisous! 😘
Ha! Aww I hope she enjoys it! Yes SO looking forward to getting back over to Europe this summer! Counting down the days in fact ha! Stay tuned! I have a fun itinerary planned for you guys, and this year we're heading to Paris! Twice! I'll explain in my new packing video the full itinerary! Stay tuned!
Mmmmm... Nothing beats the combination of chocolate, caramel and flake salt. I love the way you de-mystify what look like difficult foods to make. Your directions and tips simplify things and show that everyone can make beautiful food. I can't wait for your trip to your home in France this summer. It's a vicarious trip for all of us! Enjoy your weekend! 🇺🇸❤️🤍💙🇺🇸
Hey Beth! Thank you for all you do on this channel. I am looking forward to Season 3 (🤞🏽hoping) at your French Project House. I really need to get my friends together to do a girls trip to that town and rent that house 🤩
Oh yes! Season 3 of my French Vlogs are coming up! And YES Girlfriend trips are a great idea! I just spoke to some ladies a few weeks ago that are doing that this summer! :)
@@EntertainingWithBeth Yay! I hope the fruit is coming in well. If you have recipes for apple or pear compote, I would be highly interested. Just a suggestion… you know, no pressure 😅 😇😁
Cant wait to make this soon for me for the shell and filling can i use vegan butter and coconut cream i never had salted chocolate caramel tart before perfect for my after office snacks
That looks great will try!! YAY. We’re going to France, got to buy my croissants to enjoy while watching. Are we getting a fashion show this year? YAY. Can’t wait. Your Cleveland friend
Hi Beth, I have a question for you. When I bake I like to use a rubber spoon spatula to get all the ingredients out of the measuring vessel I'm using. Isn't there a chance of throwing your measurements off in addition to wasting what gets left behind if you don't do this? Thank you, love your content and subscribed to your newsletter.🤗
I smiled when I saw your comment. I watched a chef address this issue. He said to scrape that bowl like it was your Christmas bonus. I never scrape a bowl that I don’t think of him. I like to use those cheap spatulas from Ikea, they are just flexible and sturdy enough to get it all. I use the pink ones for sweets and the black/whites for savory. And Beth, thanks for all you do. Delish.
This looks GORGEOUS 😍😍😍 I’m having to eat low fat for a few months because I’m waiting to get my gallbladder removed but this is going on the list of things I will eat as soon as it’s safe to eat fat again
@EntertainingWithBeth Thanks Beth, that's a great idea. My husbands birthday on Wednesday and he was looking for something to take for his colleagues. He's decided on this tart! So, wish me luck! Haha
Delicious and popular at my pie party, but it was fussy. How can I keep the chocolate ganache from sliding off the caramel when the pie is cut and served?
Oh sure you could definitely use a pie plate. Just put parchment over the dough, and baking beads or beans when baking, to prevent slippage. Hope you enjoy!
Thank you very much for this recipe! I am going to try it tomorrow. One question: Fresh heavy Cream is usually stored in the fridge. Do you add the Cream at room temp or cold to the caramel sauce ? Thank you
Thank you very much. One day, it would be great to understand what makes caramel get tough to chew. I understand you explained by adding more cream, however, I saw also people saying that the temp of sugar also causes harder caramel. :) @@EntertainingWithBeth
Hi Beth! Such a fan from far away Greece!!! Wondering if this recipe can be made with a cookie crust on the bottom instead? Thank you for the wonderful recipes you always share with us!!!
Oh sure those pickling crocks you can find here on Amazon (the 1 gallon is the size I have) I love mine!amzn.to/3OKJYZp and then the 9" tart pan you can find there too, here's the link: amzn.to/3QMQHV6 enjoy!
Besides what Beth mentioned, you also shouldn't use the store bought caramel because high fructose corn syrup will destroy your pancreas, liver, and kidneys. She's looking out for you, folks!
SIGN UP FOR FOR EMAIL LIST To receive my favorite summer Grilling Menu! Complete with all the recipes, grocery list and GAME PLAN! entertainingwithbeth.ck.page/45ba009a0a
I did this Tart today and came out amazing. I use grams and not US measurement, and for those doing this amazing tart, I have some tips. I used a 24CM Pie pan and the Pie Crust was the exact size, however I would increase by 20% next time. In addition, the amount of sugar in grams in the recipe is wrong. 2 TBS = 24 grams and not 12 as written above. For the Caramel, is good to let the heavy cream at room temp before adding it to hot caramel. For the Ganache a good tip is to warm the cream as per the video and then remove from heat and add the Chocolate without touching it after. Leave the chocolate in the hot heavy cream for 5 min. Only then mix it to have a perfect ganache. You can break the ganache if you dont wait. If you break it you can add milk (not the cream) to the broken Ganache to fix it. Last, I like the tart with more caramel so I increased the quantity to stay similar to the chocolate size. If you like your chocolate a bit softer, use a ratio of 1:1 per heavy cream. The recipe above has a ratio of 3 parts chocolate to 1 part cream and I believe will result on a harder chocolate consistency. Therefore, if you want to do what I did, do the Caramel 300g, 177g cream, 84g butter (I scaled the recipe above). Ganache: ratio 1:1 - 210g chocolate and 210g cream. This is perfect for a 24cm W and 4.5CM H, Pie Pan like mine. Enjoy and thank you for the amazing recipe. The info above is just a correction and scale I did here. Thanks
Well I was trying to watch it for a new summer bathing suit but I guess after I make this😂😂
🤣🤣
Ha! Oh no! Not to worry, next weekend we're making healthy salmon bowls! Perfect for swimsuit season! Ha!
Absolument délicieux !❤
Oh Beth..... 🤩🤩🤩 My daughter is going to LOSE HER MIND over this! I think instead of a Birthday Cake, I'm going to give this a go! It's everything she loves! How can I miss??? You're the best! Looking forward to your France videos! Safe travels, and have a lovely Summer! Bisous! 😘
Ha! Aww I hope she enjoys it! Yes SO looking forward to getting back over to Europe this summer! Counting down the days in fact ha! Stay tuned! I have a fun itinerary planned for you guys, and this year we're heading to Paris! Twice! I'll explain in my new packing video the full itinerary! Stay tuned!
@@EntertainingWithBeth Woo-hoo! I'll look forward to it!
Looks delicious! I’m making it.
Yum! Serve mine with vanilla ice cream!!❤
Beautiful tart. I love your new website. It is so easy to navigate and get the recipes so conveniently. Merci Beth😎
Yay! Im so glad you think so! It was high time for a makeover!!
Looks delicious. I can’t wait to try this recipe. Thank you Beth!
Hope you enjoy! :)
I have a dairy Calendar I got at a grocery store years ago had a tart just like this I made it a couple times it's so rich and delicious
Love the recipe and the new website looks amazing, very organized. Thank you Beth!
So glad to hear it! Yes I think it will function so much better for us all! 🙌💕
Thank you for sharing delicious recipes ❤❤❤
My pleasure! So glad you enjoyed!
Beth you have the best recipes!❤️
Aww so glad you enjoy them! :)
That looks amazing!
Lovely
I want to make it but add spices to the crust ☺️ like speculoos and cinamon! Thank you for the recipe Beth
Oh sure that would be yummy too! Enjoy!!
That looks absolutely delicious. Thanks for sharing
My pleasure I hope you enjoy it!
Mmmmm... Nothing beats the combination of chocolate, caramel and flake salt. I love the way you de-mystify what look like difficult foods to make. Your directions and tips simplify things and show that everyone can make beautiful food.
I can't wait for your trip to your home in France this summer. It's a vicarious trip for all of us!
Enjoy your weekend!
🇺🇸❤️🤍💙🇺🇸
Ha! Oh yes me too! Counting down the days until we head back over! I have some fun trips/adventures planned for us this year! Stay tuned!!
@@EntertainingWithBeth
Oh, I'll be here waiting with bells on! 😂
@@Lucinda_Jackson 🔔 🎶Ring-a-ling-a-ling!🎶 I'm gonna wait over here with Lucinda with my bells on too! 💛
@@Sun-Soul
I'll scoot over and make you some room!
@@Lucinda_Jackson 🥰
Hey Beth! Thank you for all you do on this channel.
I am looking forward to Season 3 (🤞🏽hoping) at your French Project House.
I really need to get my friends together to do a girls trip to that town and rent that house 🤩
Oh yes! Season 3 of my French Vlogs are coming up! And YES Girlfriend trips are a great idea! I just spoke to some ladies a few weeks ago that are doing that this summer! :)
@@EntertainingWithBeth
Yay!
I hope the fruit is coming in well. If you have recipes for apple or pear compote, I would be highly interested.
Just a suggestion… you know, no pressure 😅 😇😁
Yum! Love the format of your new website!
Isn’t it so much better ha ha ha!! 🤦♀️💕
This is my kind of recipe! I am putting this on the list to try asap!
Oh my goodness! This looks incredible! Another great one from Beth!🤗🤗🤗💯💯💯
Wow, this looks so delicious!! ❤
Yummy! Beautiful dessert! ❤
Cant wait to make this soon for me for the shell and filling can i use vegan butter and coconut cream i never had salted chocolate caramel tart before perfect for my after office snacks
Mmmmhhhhhh😊
We love your videos ❤ My son-in-laws favorite is salted caramel & chocolate. Im going to try to make it for his birthday 🤞
Caramel tart looks absolutely delicious. Very well prepared😊😊
Super yummy and easy too! Hope you enjoy!!
@@EntertainingWithBeth Stay connected dear😊
That looks great will try!!
YAY. We’re going to France, got to buy my croissants to enjoy while watching.
Are we getting a fashion show this year? YAY. Can’t wait. Your Cleveland friend
Beth, your tart looks so pretty, and so are you in orange.
Beth pls do a vid on pie crust cookie recipe. 😋😋😋 Tx
Yum !! Can’t wait to make it!
That tart looks good 😊
Hi Beth, I have a question for you.
When I bake I like to use a rubber spoon spatula to get all the ingredients out of the measuring vessel I'm using.
Isn't there a chance of throwing your measurements off in addition to wasting what gets left behind if you don't do this?
Thank you, love your content and subscribed to your newsletter.🤗
Yes its always better to try and use up the exact quantities! Thanks for subscribing! Welcome to the newsletter community! 🙌💕
I smiled when I saw your comment. I watched a chef address this issue. He said to scrape that bowl like it was your Christmas bonus. I never scrape a bowl that I don’t think of him. I like to use those cheap spatulas from Ikea, they are just flexible and sturdy enough to get it all. I use the pink ones for sweets and the black/whites for savory.
And Beth, thanks for all you do. Delish.
This is going on my list of things to make ❤
Cannot wait to make this for family and friends!😍
Hope you all enjoy! :)
This looks DIVINE Beth! And easy enough for me to make haha!
Ha! Oh yes super easy!! Hope you enjoy!
Yum!
This looks GORGEOUS 😍😍😍
I’m having to eat low fat for a few months because I’m waiting to get my gallbladder removed but this is going on the list of things I will eat as soon as it’s safe to eat fat again
Oh no take it easy! Wishing you the best for a speedy recovery!!
This looks soooo good!! Like a big millionaires shortbread!! I feel like I need to make this today 🤣🤣
Ha! Yes it is like that! You could make it in a square tart tin and cut the slices into squares too :) Hope you enjoy!
@EntertainingWithBeth Thanks Beth, that's a great idea. My husbands birthday on Wednesday and he was looking for something to take for his colleagues. He's decided on this tart! So, wish me luck! Haha
Delicious and popular at my pie party, but it was fussy. How can I keep the chocolate ganache from sliding off the caramel when the pie is cut and served?
❤❤❤
Oh Beth I can’t believe you used the toll house chocolate chips😂
Oh my that looks good. Could i substitute a shallow pie plate for this recipe? Or does it have to be a tart pan?
Oh sure you could definitely use a pie plate. Just put parchment over the dough, and baking beads or beans when baking, to prevent slippage. Hope you enjoy!
Thank you very much for this recipe! I am going to try it tomorrow. One question: Fresh heavy Cream is usually stored in the fridge. Do you add the Cream at room temp or cold to the caramel sauce ? Thank you
Room temperature is better. It won't splatter as much when it hits the hot caramel :) Hope you enjoy it!!
Thank you very much. One day, it would be great to understand what makes caramel get tough to chew. I understand you explained by adding more cream, however, I saw also people saying that the temp of sugar also causes harder caramel. :) @@EntertainingWithBeth
Hi Beth! Such a fan from far away Greece!!! Wondering if this recipe can be made with a cookie crust on the bottom instead?
Thank you for the wonderful recipes you always share with us!!!
Yes, of course it would be great with a cookie crust too!
👌🏻👍😋💐
Hi Beth, the sides of my tart shell keep slumping when I bake them! ☹️ I am chilling the shell 30 minutes before I bake it.
Beth
Where did you buy those crockery pickling containers on your counter? Can you send or post a link?
Same with the tart pan please.
Neil
Oh sure those pickling crocks you can find here on Amazon (the 1 gallon is the size I have) I love mine!amzn.to/3OKJYZp and then the 9" tart pan you can find there too, here's the link: amzn.to/3QMQHV6 enjoy!
Does the cream not curdle when added to the boiling caramel?
Nope no issues there. Hope you enjoy!
Besides what Beth mentioned, you also shouldn't use the store bought caramel because high fructose corn syrup will destroy your pancreas, liver, and kidneys.
She's looking out for you, folks!