Carac
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5.0
6 reviews
Excellent
Carac
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Carac is a traditional chocolate-filled tart topped with ganache and green icing. It is one of the most common Swiss pastries.
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Ingredients
For the dough
- 1 cup flour
- ⅓ cup ground almond
- ½ cup icing sugar
- 8 tablespoons unsalted butter (soft), diced
- 1 egg yolk
- 1 tablespoon water (cold)
- 1 pinch salt
For the ganache
- 7 oz. dark chocolate (50% cocoa)
- 4 tablespoons milk
- 4 tablespoons unsalted butter
For the icing
- 1 cup icing sugar
- 2 drops green food coloring
- 2 tablespoons water (cold)
Instructions
Dough
- Combine flour, ground almonds, and butter and mix dough in your stand mixer with the whip attachment.
- When the butter is completely absorbed by the flour and has a sandy consistency, add the icing sugar.
- Attach the flat beater accessory.
- Add the egg yolk and the cold water, and finally the salt.
- Mix until the dough becomes compact and smooth.
- Place the dough on a work surface and press quickly with the palm of the hand.
- Be careful not to overwork the dough so it does not turn brittle.
- Form a ball and let it rest in the fridge for two hours (or overnight if possible).
- Preheat oven to 350F/180C.
- Dust the work surface with flour. Spread the dough and prick.
- Spread dough on tartlet molds.
- Bake for 15 to 20 minutes.
Ganache
- Combine milk, chocolate and butter in a small saucepan.
- Heat over medium heat, stirring gently.
- Remove from heat as soon as the chocolate has melted and it is smooth. Cool for 15 minutes.
- Pour the ganache into the baked and cooled tart shells and refrigerate for 2 hours.
Icing
- Combine the powdered sugar, food coloring and water in a bowl.
- Stir with a spoon until reaching the consistency of a thick ribbon. Do not add water as these proportions will give a perfect icing.
- Remove the tarts from the fridge.
- Pour the icing over the chocolate and allow to harden at room temperature for one hour.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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