Today, I want to share with you a typical Swiss cake - the Carac. It is a delicious shortbread pastry tart filled with chocolate ganache, enjoyed by young and old alike.
Its fascinating name is written as either “carac”, “karak”. It is unclear why it is so called, perhaps it could come from a “superior quality cocoa” produced in the vicinity of Caracas...
I made these at the end of May. This recipe is very easy - anyone can make it. I hope it will seduce you too:
Ingredients (serves 8, each tart weighs 50g):
16 mini tart shells of shortbread pastry (size 6-7 cm)
400 g of 70% cacao dark chocolate.
100 g butter
120 g icing sugar
3 tbsp water
Green food colouring
Heat the butter and the cream slowly in a saucepan, until the butter melts.
Add the dark chocolate in pieces, and let it melt until you get a cream.
Pour the mixture into the tartlets leaving 5 mm for the glazing.
Keep a small amount of the chocolate cream for the small chocolate pellet in the middle of the carac.
Allow to harden in the refrigerator for about 2 hours.
Prepare the glaze by mixing the icing sugar and 3 tbsp of water. Add a few drops of the food colouring (the colour should be light green).
Then cover the carac with a thin layer of the glaze.
Add a small drop of chocolate cream in the middle of the carac.
Refrigerate for about 30 minutes.
Note: You can make your tart shells with homemade shortbread pastry (380g flour, 250g softened butter, 125g sugar, 1 tsp vanilla sugar all mixed together. Leave the dough to rest, then bake at 180ºC for 20 minutes).
* Shortbread pastry: this pastry is used for sweet tarts and pies only. It’s very crumbly and buttery.