Chocolate Date Caramel Sourdough Tart Recipe

5 from 2 votes

Chocolate Date Caramel Sourdough Tart Recipe

A crisp sourdough discard crust and a velvety date caramel filling make this Chocolate Date Sourdough Tart extra special.

Prep Time45

Cook Time35

Chill Time30

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 385kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Tart Dough

1 egg
56 grams sourdough discard
150 grams all-purpose flour
3 grams salt
60 grams powdered sugar
113 grams unsalted butter cold and cubed

Date Caramel

340 grams Natural Delights Organic Whole Medjool Dates
113 grams hot water
56 grams heavy cream

Chocolate Topping

100 grams dark chocolate
4 grams coconut oil
113 grams heavy cream

Toppings (optional)

flaky sea salt
raspberries

Metric - US Customary

Instructions

Make the dough: Whisk the wet ingredients together in a small bowl.
56 grams sourdough discard, 1 egg
In a separate large mixing bowl, whisk the dry ingredients together.
150 grams all-purpose flour, 3 grams salt, 60 grams powdered sugar
Rub the cold butter into the dry ingredients.
113 grams unsalted butter
Make a well in the center and pour the sourdough discard mixture in. Using a stiff spatula or wooden spoon, bring the dough together. Lightly knead the dough until it clumps together.
Turn the dough out on a large piece of plastic wrap. Wrap the dough and flatten it into a small disk.
Chill the dough: Refrigerate the dough for at least 30 minutes before rolling it out.
Fill the tart pan: Let the dough warm up at room temperature for 5 minutes, this will make it much easier to roll out.
Unwrap the dough and set it on a heavily floured work surface. To flatten the dough, position a heavily floured rolling pin on the center of the dough and roll upward. Using a bench scraper, give the dough a quarter turn. Repeat until the dough forms a 12-inch circle.
Fold two 12-inch pieces of aluminum foil into a 3-inch wide rectangle. Cross the slings in the center of a tart pan.
Lift the rolled out dough and position it in the center of the pan. Press the dough into the pan but be careful not to stretch the dough or it will shrink as it bakes.
Using a paring knife, trim the excess dough. Refrigerate the pan uncovered.
Prep: Preheat the oven to 375 F.
Blind bake: Line the tart with parchment paper and fill with pie weights. Make sure to press the weights into the edges of the pan.
Bake the crust for 20 minutes. Remove the parchment paper with pie weights and set aside.
Using a fork, dock the bottom of the crust, this will prevent it from puffing up and shrinking.
Continue baking for another 10 to 15 minutes or until golden brown and fully baked.
Transfer to a wire rack and let the tart shell cool fully.
Make the date caramel: Remove the pits from the dates by pulling them apart lengthwise and removing the seeds. Place the pitted dates in a small bowl and soak them in hot water.
340 grams Natural Delights Organic Whole Medjool Dates, 113 grams hot water
Add heavy cream. Blend the mixture until smooth and no lumps of date remain. Refrigerate until ready to use.
56 grams heavy cream
Make the chocolate ganache: Chop the chocolate and transfer it to a mixing bowl. Add in the coconut oil.
100 grams dark chocolate, 4 grams coconut oil
Heat the heavy cream over medium heat until simmering, don’t let it boil over. Pour the hot cream into the chocolate.
113 grams heavy cream
Let the mixture stand for 5 minutes. Whisk the mixture vigorously until smooth and silky.
Assemble the tart: Spread an even layer of date caramel on the bottom of the tart crust. Pour the warm ganache over the date caramel. Spread the chocolate to the edges of the tart.
Chill the tart: Refrigerate the tart for at least 4 hours, ideally overnight.
Serve: Unmould the tart using the foil sling, and transfer it to a serving platter. Top with flaky sea salt and raspberries.
flaky sea salt, raspberries
Store: Store leftover slices in an airtight container in the refrigerator for up to 3 days.

Notes

Both active sourdough starter and discard will work for this recipe. No starter? Just add 28 grams of flour and 28 grams of water to your dough.
Don't overwork your tart dough or it may become too tough.
Take your tart dough out of the fridge for 5 minutes before rolling it out. This will make it easier to work with and prevent it from cracking.
If your dough starts to feel greasy while you’re rolling it out wrap it up and refrigerate it before continuing.
You can use a high-powered blender or a powerful food processor to make your date caramel. I found that using an immersion blender made the most velvety smooth caramel.
Allow your tart to cool completely before slicing, at least 4 hours ideally overnight.

Nutrition