We’ve always been captivated by the Carac a classic Swiss pastry that’s as stunning as it is scrumptious. Hailing from Switzerland this delightful tart features a buttery base topped with smooth chocolate glaze and often a hint of creamy filling.
It’s no wonder this treat has won hearts worldwide with its perfect balance of textures and flavors. In our recipe we’ll guide you through creating this elegant dessert at home so you can impress friends and family effortlessly.
Ingredients
To craft our irresistible Carac—a timeless Swiss pastry celebrated for its buttery crust, creamy filling, and glossy chocolate topping—we gather these essential ingredients. We organize them by preparation stage for ease, ensuring you have everything ready to achieve that perfect balance of textures and flavors.
Pastry Base Ingredients
These form the foundation, providing a flaky and tender base that contrasts beautifully with the rich filling and glaze.
- 200 grams all-purpose flour: Sifted for a smooth, airy dough that forms the pastry’s crisp structure.
- 100 grams unsalted butter: Chilled and cubed to create a rich, melt-in-your-mouth texture when mixed.
- 50 grams granulated sugar: For a subtle sweetness that enhances the pastry’s golden hue and flavor.
- 1 large egg: Beaten, to bind the dough and add moisture for easy rolling.
- A pinch of salt: To balance flavors and highlight the buttery’s savory notes.
Filling Ingredients
This creamy layer adds a luxurious, velvety smoothness that we adore in a classic Carac.
- 250 ml whole milk: Heated gently to form the base of a custard-like filling with a silky consistency.
- 2 large eggs: Whisked to thicken the mixture, creating a rich and indulgent core.
- 50 grams granulated sugar: Dissolved for a sweet yet balanced taste that complements the pastry.
- 1 teaspoon vanilla extract: For a warm, aromatic essence that elevates the filling’s overall appeal.
- 1 tablespoon cornstarch: Mixed in to ensure the filling sets perfectly without becoming overly firm.
Chocolate Glaze Ingredients
The crowning glory, this glossy topping delivers a decadent, shiny finish that makes our Carac visually stunning and irresistibly chocolatey.
- 150 grams dark chocolate: Finely chopped for even melting, yielding a deep, velvety glaze with a 70% cocoa content for optimal richness.
- 100 ml heavy cream: Warmed to create a smooth, pourable consistency that coats the pastry flawlessly.
- 1 tablespoon unsalted butter: Added for extra shine and a silky mouthfeel that enhances the chocolate’s intensity.
With these carefully selected ingredients, we’re set to move forward and bring our Carac recipe to life in the next steps.
Required Tools and Equipment
To seamlessly transition from our carefully selected ingredients, we need the right tools and equipment to craft the Carac pastry with precision and ease. These essentials ensure everything from mixing the dough to glazing the tart goes smoothly, helping us achieve that signature flaky base, creamy filling, and glossy finish.
Essential Tools by Preparation Stage
We have organized the tools into categories based on the recipe stages for better organization. Here’s a detailed list:
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For the Pastry Base:
- A large mixing bowl to combine flour, butter, and other dry ingredients, ensuring even blending for a tender crust.
- Measuring cups and spoons for accurate measurements of flour, sugar, and liquids, which are crucial for consistent results.
- A food processor or pastry cutter to cut butter into the flour mixture quickly, creating the perfect flaky texture.
- A rolling pin to roll out the dough evenly, helping us achieve the ideal thickness for the tart base.
- A 9-inch tart pan with removable bottom for shaping and baking the pastry, allowing for easy release and a professional presentation.
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For the Filling:
- A medium saucepan to heat milk and other ingredients gently, preventing scorching and ensuring a smooth, creamy consistency.
- A whisk for thoroughly mixing eggs, sugar, and cornstarch, which helps incorporate air and avoid lumps in the filling.
- A fine-mesh sieve to strain the mixture if needed, guaranteeing a silky texture in our rich filling layer.
- A double boiler or heatproof bowl set over a pot for melting chocolate and cream without burning, preserving the glaze’s glossy shine.
- A spatula or offset knife for spreading the glaze evenly over the cooled tart, ensuring a polished and elegant finish.
- A reliable thermometer (if available) to monitor chocolate temperature, though optional for beginners, it helps achieve the ideal consistency.
By having these tools ready, we can proceed confidently to the preparation steps, making our Carac recipe a delightful baking adventure.
Instructions
Now that we have gathered our ingredients and tools, we can craft the exquisite Carac pastry with ease and precision. Let’s follow these steps to achieve a buttery base, creamy filling, and glossy chocolate finish that delights the senses.
Prepare the Dough
To start our Carac adventure, we begin by creating a flaky dough that forms the foundation of this Swiss delight. In a large mixing bowl, we combine 2 cups of all-purpose flour and a pinch of salt to ensure a tender texture. Next, we cut in 1 cup of cold unsalted butter (cut into cubes) using a pastry cutter or food processor until the mixture resembles coarse crumbs—this step is crucial for that irresistible buttery aroma and light consistency.
Add 1/2 cup of granulated sugar and 1 large egg, then mix with our hands or a wooden spoon until the dough just comes together without overworking it, which could make it tough. Once formed, we shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld and the dough to become easier to roll, setting the stage for a perfectly crisp base.
Bake the Base
With our dough chilled and ready, we now bake the base to achieve a golden, crisp crust that contrasts beautifully with the creamy filling. First, we preheat the oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom for easy release.
On a lightly floured surface, we roll out the dough to about 1/8-inch thickness, then carefully transfer it to the tart pan, pressing it evenly against the sides and trimming any excess. To prevent sogginess, we line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and continue baking for another 10 minutes until the base turns a light golden brown and emits a warm, inviting aroma. Let it cool completely on a wire rack before proceeding—this step ensures a sturdy foundation for our Carac.
Make the Filling
Now we prepare the rich, velvety filling that adds a luxurious creaminess to our Carac, balancing the pastry’s crispness with its smooth texture. In a medium saucepan over medium heat, we whisk together 2 cups of whole milk and 1/2 cup of granulated sugar until the sugar dissolves and the mixture just begins to simmer.
In a separate bowl, we beat 3 large eggs with 3 tablespoons of cornstarch and 1 teaspoon of vanilla extract until smooth. Gradually pour the hot milk mixture into the egg mixture while whisking constantly to avoid curdling, then return everything to the saucepan. Cook over low heat, stirring continuously with a whisk, until the mixture thickens to a pudding-like consistency—about 5 to 7 minutes. Once done, we pass it through a fine-mesh sieve into a bowl to ensure silkiness, then cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool slightly; the filling should have a creamy mouthfeel that pairs perfectly with the chocolate glaze.
Assemble the Carac
Finally, we assemble our Carac to create a stunning, multi-layered treat that showcases its elegant appearance and decadent flavors. Once the baked base has cooled, we pour the prepared filling into the tart shell, spreading it evenly with a spatula for a smooth, even layer that sets beautifully.
For the chocolate glaze, we melt 8 ounces of dark chocolate with 1/2 cup of heavy cream and 2 tablespoons of unsalted butter in a double boiler, stirring until glossy and combined—aim for a temperature of around 90°F (32°C) for the ideal shine. Pour the glaze over the filling, tilting the pan to cover it completely, and use an offset knife to smooth the surface. Chill the assembled Carac in the refrigerator for at least 2 hours until set, resulting in a glossy finish that cracks slightly when sliced, revealing the harmonious blend of textures and tastes.
Make-Ahead Instructions
To make our Carac pastry even more accessible for busy schedules, we can prepare several components in advance without compromising its flaky texture, creamy filling, or glossy chocolate glaze. This approach allows us to streamline the assembly process and ensure a stunning result every time.
Preparing the Pastry Base Ahead
We suggest making the pastry base up to 2 days in advance for optimal freshness. After combining the flour, butter, sugar, egg, and salt as outlined in our step-by-step instructions, shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it. Chilling enhances the dough’s structure, preventing it from shrinking during baking. When ready to use, let it sit at room temperature for about 10-15 minutes to soften slightly before rolling it out.
Making the Filling in Advance
The filling can be prepared up to 1 day ahead, giving the flavors like vanilla and creamy milk time to meld beautifully. Once you’ve whisked together the milk, sugar, eggs, cornstarch, and vanilla extract and cooked it until thickened, transfer the mixture to a bowl and cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate it promptly. This step maintains the filling’s smooth consistency, ensuring it pours effortlessly into the baked tart shell later.
Assembling and Storing the Carac
For the full Carac, we recommend assembling the tart (with the baked base and cooled filling) up to 24 hours before adding the chocolate glaze. After pouring the filling into the cooled pastry shell, cover the tart loosely and refrigerate it. This not only sets the layers but also allows the textures to harmonize. Avoid adding the chocolate glaze until just before serving, as it can soften if refrigerated too long—melt the dark chocolate, heavy cream, and butter fresh, then pour it over the chilled tart and let it set in the fridge for 1-2 hours.
Storage Tips for Best Results
To preserve the Carac’s elegant appearance and decadent flavors, store any make-ahead components in the refrigerator at 40°F (4°C) or below. Here’s a quick overview of storage durations and tips:
| Component | Make-Ahead Time | Storage Method | Key Tip |
|---|---|---|---|
| Pastry Dough | Up to 2 days | Wrapped in plastic wrap in fridge | Let it rest at room temperature before use to avoid cracking. |
| Filling | Up to 1 day | Covered bowl in fridge | Stir gently before using to restore smoothness. |
| Assembled Tart (without glaze) | Up to 24 hours | Loosely covered in fridge | Keep away from strong odors to protect the delicate vanilla notes. |
By following these make-ahead strategies, we ensure our Carac pastry remains a showstopper, ready to impress with minimal last-minute effort.
Conclusion
We’ve guided you through crafting a stunning Carac pastry that’s sure to delight. It’s rewarding to blend simple ingredients into a treat that impresses everyone.
Now it’s your turn to bake and savor this Swiss classic, creating memories around your table. We’re confident you’ll master it with ease and make it a go-to dessert.
Frequently Asked Questions
What is a Carac pastry?
A Carac is a classic Swiss tart known for its buttery base, creamy filling, and glossy chocolate glaze. It’s popular worldwide for its elegant appearance and balanced flavors, making it a delightful dessert to impress guests.
What ingredients are needed for Carac?
For the base, you’ll need all-purpose flour, unsalted butter, sugar, an egg, and salt. The filling requires whole milk, eggs, sugar, vanilla extract, and cornstarch. The chocolate glaze uses dark chocolate, heavy cream, and unsalted butter. These create a flaky crust, rich center, and shiny top.
What tools are required to make Carac?
For the base, use a mixing bowl, measuring tools, food processor or pastry cutter, rolling pin, and a 9-inch tart pan. For the filling, a saucepan, whisk, and sieve are essential. For the glaze, a double boiler, spatula, and optional thermometer help ensure precision and ease.
How do you make Carac step by step?
Start by mixing and chilling the dough, then bake the base until golden. Prepare the filling by cooking milk, sugar, eggs, cornstarch, and vanilla until thickened, then pour into the cooled shell. Make the glaze by melting chocolate, cream, and butter, pour over the filling, and chill to set for a perfect tart.
Can I prepare Carac in advance?
Yes, make the pastry base up to 2 days ahead and refrigerate it wrapped. The filling can be prepared 1 day in advance and stored covered in the fridge. Assemble the tart (without glaze) up to 24 hours ahead to let flavors meld, minimizing last-minute work.
How should I store Carac?
Store the unbaked base wrapped in the fridge for up to 2 days. Keep the filling covered in the refrigerator for 1 day. Once assembled, chill the finished tart for up to 24 hours before serving. For longer storage, freeze the baked base for up to a month and thaw before adding filling and glaze.
Why is Carac so popular?
Carac’s popularity stems from its stunning look and delicious mix of textures—flaky crust, creamy filling, and rich chocolate glaze. It’s versatile for special occasions and easy to make at home, appealing to both novice and experienced bakers worldwide.