Carac is a beloved Swiss treat that combines a crisp pastry base with a rich, creamy chocolate filling topped with a smooth, vibrant green icing. This delightful dessert stands out not only for its striking appearance but also for its perfect balance of flavors and textures. Whether you’re a fan of classic pastries or looking to try something new, Carac offers a unique taste experience that’s hard to resist.
Ingredients
To create an authentic Carac with rich flavors and perfect textures, we must gather the essential ingredients for each component: the pastry shell, chocolate ganache filling, and the iconic green icing topping.
For the Pastry Shell
We need ingredients that form a crisp and buttery base to hold the luscious filling and icing:
- 1 ¼ cups (160g) all-purpose flour, sifted
- ½ cup (113g) unsalted butter, cold and cubed
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water, plus extra if needed
- Pinch of salt
For the Chocolate Ganache Filling
This creamy filling balances richness and sweetness, providing the signature smooth chocolate center:
- 7 oz (200g) dark chocolate, finely chopped (minimum 60% cocoa)
- ½ cup (120ml) heavy cream, warmed
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla extract
For the Green Icing Topping
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons water, room temperature
- ½ teaspoon lemon juice
- A few drops green food coloring (preferably natural if possible)
| Component | Key Ingredients |
|---|---|
| Pastry Shell | All-purpose flour, unsalted butter, sugar, egg yolk, water, salt |
| Chocolate Ganache Filling | Dark chocolate, heavy cream, unsalted butter, vanilla extract |
| Green Icing Topping | Powdered sugar, water, lemon juice, green food coloring |
Tools and Equipment
To successfully prepare an authentic Carac dessert, having the right tools and equipment is essential. Each piece ensures precision and efficiency during preparation, helping us achieve that perfect crisp pastry shell, silky chocolate filling, and smooth green icing.
Essential Tools for Carac Preparation
- Mixing Bowls: Use medium and large-sized bowls to combine ingredients for the pastry dough, chocolate ganache, and green icing with ease.
- Pastry Blender or Food Processor: To cut the unsalted butter into the flour quickly for a tender, flaky shell.
- Rolling Pin: For rolling out the pastry dough evenly to the proper thickness.
- 8 to 9-inch Tart Pan (preferably with removable bottom): This ensures even baking and easy release of the delicate pastry shell.
- Parchment Paper and Pie Weights: To blind bake the tart shell without puffing or shrinking.
- Saucepan: For gently heating cream and melting chocolate for the ganache filling.
- Whisk and Spatula: For smooth mixing and scraping the ganache and icing.
- Fine Mesh Sieve: To sift powdered sugar ensuring a lump-free green icing.
- Small Offset Spatula or Butter Knife: For spreading chocolate ganache and green icing evenly and neatly.
- Measuring Cups and Spoons: Precise measurement of ingredients for consistent results.
- Cooling Rack: To cool the baked tart shell before filling.
- Optional: Thermometer: To monitor temperature when melting chocolate if you want extra control.
Tool Function and Importance Table
| Tool | Purpose | Importance |
|---|---|---|
| Mixing Bowls | Ingredient combination | Ensures thorough mixing |
| Pastry Blender / Food Processor | Cutting butter into flour | Creates tender flaky pastry |
| Rolling Pin | Rolling dough evenly | Controls uniform thickness |
| Tart Pan (8-9 inch) | Baking pastry base | Maintains shape and even heat distribution |
| Parchment Paper & Pie Weights | Blind baking | Prevents pastry puffing or shrinking |
| Saucepan | Heating cream and melting chocolate | Gentle, controlled heat for ganache |
| Whisk and Spatula | Mixing and scraping | Smooth texture for ganache and icing |
| Fine Mesh Sieve | Sifting powdered sugar | Lump-free icing for smooth finish |
| Small Offset Spatula/Knife | Spreading ganache and icing | Even delicate coating |
| Measuring Cups & Spoons | Accurate ingredient measuring | Consistent recipe results |
| Cooling Rack | Cooling baked tart | Prevents sogginess by air circulation |
| Thermometer (optional) | Temperature control | Perfect chocolate melting |
Having these tools ready before starting lets us focus on the creative and precise aspects of making the Carac dessert, ensuring our end result looks stunning and tastes incredible every time.
Prep Work
Before assembling our Carac, we will complete key preparation steps to ensure each element shines. Focusing on pastry dough, chocolate ganache, and green icing separately will streamline our process and guarantee precision.
Preparing the Pastry Dough
- Chill the Butter: Cut unsalted butter into small cubes. Keep it cold to help create a flaky, crisp tart base.
- Mix Dry Ingredients: Combine all-purpose flour, granulated sugar, and salt in a large mixing bowl. Use a whisk to blend uniformly.
- Cut in the Butter: Using a pastry blender or food processor, incorporate the cold butter until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Mix in the egg yolk and gradually add cold water, one tablespoon at a time, until dough forms.
- Form the Dough: Gently press the mixture into a ball without overworking.
- Chill: Wrap dough in plastic wrap and refrigerate at least 30 minutes to enhance texture and flavor.
- Roll Out: On a floured surface, roll dough to fit an 8 to 9-inch tart pan, about 1/8 inch thick.
- Blind Bake: Line dough with parchment and pie weights. Bake at 350°F (175°C) for 15-18 minutes. Remove weights and bake 5-7 more minutes until golden and crisp.
- Cool: Let tart shell cool completely on a cooling rack before filling.
“Proper chilling and blind baking are essential to achieve the signature crisp pastry that supports our rich ganache without sogginess.”
Making the Chocolate Ganache
- Heat Cream: Pour heavy cream into a saucepan and warm over medium heat just until it simmers. Do not boil.
- Combine with Chocolate: Place chopped dark chocolate in a heatproof bowl. Pour hot cream over the chocolate in thirds, stirring gently to melt.
- Add Butter and Flavor: Mix in unsalted butter and vanilla extract until smooth and glossy.
- Cool Slightly: Allow ganache to thicken at room temperature for 10-15 minutes before spreading.
- Check Consistency: It should be pourable but thick enough to hold shape once cooled.
| Ingredient | Amount | Purpose |
|---|---|---|
| Dark Chocolate | 200 grams | Rich chocolate flavor |
| Heavy Cream | 150 ml | Smooth texture and shine |
| Unsalted Butter | 30 grams | Adds creaminess and gloss |
| Vanilla Extract | 1 teaspoon | Enhances aroma and taste |
Preparing the Green Icing
- Sift Powdered Sugar: To avoid lumps, sift powdered sugar into a mixing bowl.
- Add Liquids Gradually: Mix in water, a few drops at a time, combined with fresh lemon juice for brightness.
- Incorporate Color: Stir in green food coloring dropwise until desired vibrant green is achieved.
- Whisk to Consistency: Aim for a smooth, pourable glaze that is thick enough to coat but will set quickly.
- Strain if Needed: Pass icing through a fine mesh sieve to eliminate any clumps for a flawless finish.
| Ingredient | Measurement | Notes |
|---|---|---|
| Powdered Sugar | 1 cup | Sifted for smooth texture |
| Water | 1-2 tablespoons | Add slowly to control thickness |
| Lemon Juice | 1 teaspoon | Adds slight tang and keeps icing fresh |
| Green Food Coloring | A few drops | Adjust to achieve vibrant color |
Directions
Let’s walk through the key steps to create the perfect Carac dessert: baking the crisp pastry shell, filling it with luscious chocolate ganache, and finishing with the signature vibrant green icing.
Baking the Pastry Shells
- Preheat the oven to 350°F (175°C) to ensure even baking.
- In a large bowl, combine all-purpose flour, sugar, and salt.
- Cut in cold unsalted butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
- Add the egg yolk and gradually mix in cold water until the dough forms a smooth ball.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Lightly flour your work surface, and roll out the dough to fit your 8- to 9-inch tart pan.
- Press the dough evenly into the pan, trimming excess edges.
- Line with parchment paper and fill with pie weights or dried beans for blind baking.
- Bake for 15 minutes, then remove weights and parchment.
- Bake for another 10 minutes until the pastry shell is golden and crisp.
- Remove from oven and let cool on a wire rack completely before filling.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Blind Bake with weights | 350°F (175°C) | 15 minutes | Use parchment and pie weights |
| Finish Baking | 350°F (175°C) | 10 minutes | Remove weights and bake crisp |
Filling the Pastry with Ganache
- Chop dark chocolate finely and place in a heatproof bowl.
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer—do not boil.
- Pour about one-third of the hot cream over the chocolate.
- Let it sit for 1 minute to melt the chocolate, then stir gently with a spatula.
- Gradually add the remaining cream in thirds, stirring until the ganache is smooth and glossy.
- Stir in unsalted butter and vanilla extract for richness and flavor.
- Pour the ganache evenly into the cooled pastry shell.
- Allow the filling to set at room temperature for about 1 hour or refrigerate until firm but not hard.
| Ingredient | Purpose |
|---|---|
| Dark Chocolate | Provides rich chocolate flavor |
| Heavy Cream | Creates smooth ganache texture |
| Unsalted Butter | Adds silkiness and shine |
| Vanilla Extract | Enhances flavor depth |
Topping with Green Icing
- Sift powdered sugar into a bowl to remove lumps.
- Gradually add cold water and a splash of lemon juice.
- Stir until you achieve a smooth, pourable glaze with no lumps.
- Add green food coloring drop by drop, mixing until the iconic vibrant emerald hue is achieved.
- Pour the icing evenly over the set ganache.
- Use a small offset spatula or butter knife to smooth the icing edges.
- Let the icing set at room temperature for about 30 minutes before serving.
| Ingredient | Function | Addition Tip |
|---|---|---|
| Powdered Sugar | Base for icing | Sifted for smooth texture |
| Water | Thins icing | Add gradually for control |
| Lemon Juice | Adds subtle tang and shine | Use a small splash only |
| Green Food Coloring | Provides vibrant color | Add dropwise to adjust tone |
Assembly Tips
To achieve the perfect Carac that showcases its crisp pastry, silky chocolate ganache, and vibrant green icing, we must follow precise assembly steps. Here are our top tips to ensure each layer complements the others beautifully.
Step 1: Preparing the Pastry Shell for Filling
- Allow the blind-baked pastry shell to cool completely on a wire rack. This prevents the ganache from melting on contact and ensures a firm base.
- Use a small offset spatula to gently remove any pie weights and parchment paper without damaging the shell edges.
Step 2: Pouring the Chocolate Ganache
- Ensure the ganache is slightly warm but not hot — at about 80°F (27°C) — to achieve a smooth pour without melting the pastry.
- Pour the ganache evenly into the shell, filling to about 1/8 inch below the rim.
- Gently tap the tart pan on the countertop to release any air bubbles trapped in the ganache, creating a smooth surface.
Step 3: Chilling the Tart Before Icing
- Chill the ganache-filled tart in the refrigerator for at least 1 hour to allow the ganache to set firmly. This step is crucial for clean icing application and sliceable texture.
Step 4: Applying the Green Icing
- Stir the green icing gently to ensure it is smooth and lump-free before applying.
- Using a small spoon or offset spatula, pour the icing onto the center of the ganache.
- Spread the icing outward evenly to cover the entire surface, leaving a thin, uniform layer. Avoid pressing too hard to prevent disturbing the ganache below.
- Immediately refrigerate again for 10 to 15 minutes to set the icing with a shiny finish.
Step 5: Final Touches and Serving
- Use a sharp knife warmed in hot water and wiped dry to cut clean slices.
- Serve chilled or at room temperature for balanced flavors and textures.
| Assembly Step | Key Temperature/Time | Purpose |
|---|---|---|
| Cooling Pastry Shell | Room temp (30 min) | Prevents ganache melting |
| Pouring Ganache | ~80°F (27°C) | Ensures smooth pouring and surface |
| Chilling Tart | 1 hour | Sets ganache firm for icing |
| Applying & Setting Icing | 10-15 minutes fridge | Creates smooth, glossy icing finish |
Pro Tip: Work quickly when applying the green icing; as it sets fast, spreading it evenly before it hardens is vital for a professional look.
Following these assembly tips will help us capture the iconic look and delicious harmony in every bite of our Carac recipe.
Serving Suggestions
To enjoy our Carac recipe at its best, we recommend serving it chilled to preserve the crispness of the pastry shell and the silky texture of the chocolate ganache. Here are our top serving suggestions to elevate the experience and highlight the dessert’s vibrant layers.
Ideal Serving Temperature
Serve the Carac at slightly below room temperature (around 65°F or 18°C). This temperature balances the firmness of the ganache and the freshness of the green icing without dulling the flavors.
| Serving Temperature | Effect on Dessert |
|---|---|
| 50°F (10°C) | Ganache too firm, muted flavors |
| 65°F (18°C) | Perfect balance, rich texture |
| 75°F (24°C) | Ganache softens, pastry soggy |
Portion Size and Presentation
Cut the tart into six to eight equal slices using a sharp, warm knife to prevent cracking the icing. Each slice should show the distinct layers of buttery crust, smooth chocolate, and vibrant green glaze.
- Use a hot knife by running it under warm water and drying with a towel before slicing.
- Place each slice on a white or pastel-colored plate to complement the green icing and showcase the dessert’s colors.
Accompaniments
Pair Carac with beverages that enhance its rich chocolate and citrus tones:
- A cup of bright, medium roast coffee or an espresso for contrast.
- A glass of light, fruity white wine such as Riesling or Sauvignon Blanc to complement the citrus notes in the icing.
- For a non-alcoholic option, serve with fresh mint tea or a lemon-infused sparkling water to refresh the palate.
Garnishing Ideas
For photo-ready presentation and added flavor depth, consider these garnishes:
- A sprig of fresh mint on the side.
- A light dusting of powdered sugar around the plate edges.
- A few edible flower petals matching the green icing color for a delicate elegance.
“Serving the Carac with the right temperature and accompaniments is key to fully appreciating its signature harmony of textures and fresh flavors.”
By following these tips we ensure each bite of our Carac delights with its iconic crisp pastry, luscious ganache, and striking green icing.
Storage Instructions
Proper storage of our Carac ensures it retains its signature textures and flavors. Follow these steps to enjoy every bite as freshly made.
- Chilling: After assembling, place the Carac in an airtight container. Refrigerate at a stable temperature of 37°F to 40°F (3°C to 4°C). This prevents the delicate ganache and icing from softening or melting.
- Duration: Store the Carac for up to 3 days in the refrigerator for optimal freshness. Beyond this, the pastry crust may begin to lose its crispness.
- Avoid Moisture: To keep the crust crisp, ensure the container is sealed tightly to avoid excess moisture absorption or condensation on the icing.
| Storage Condition | Temperature Range | Recommended Duration | Notes |
|---|---|---|---|
| Refrigerated | 37°F to 40°F (3°C to 4°C) | Up to 3 days | Best to maintain crispness |
| Room temperature | Below 70°F (21°C) | Not recommended | Ganache softens, icing melts |
| Freezing | 0°F (-18°C) | Not advised | Crust texture changes on thawing |
- Serving after Storage: Remove the Carac from the refrigerator about 15-20 minutes before serving. This allows the ganache to soften slightly and the flavors to open up, restoring the ideal 65°F (18°C) serving temperature.
Pro Tip: Use a warm knife to slice the chilled Carac. Dip the blade in hot water, wipe dry, and then cut to ensure clean, smooth slices without cracking the icing or smudging the ganache.
By following these storage instructions, we preserve the crisp pastry shell, silky chocolate ganache, and vibrant green icing, delivering the iconic Carac experience every time.
Conclusion
Mastering the Carac recipe opens the door to enjoying a truly unique Swiss dessert right at home. With the right ingredients, tools, and techniques, we can create a treat that’s as visually stunning as it is delicious.
Taking care during each step—from preparing the crisp pastry to perfecting the silky ganache and vibrant icing—ensures a dessert that impresses every time. By following these guidelines, we can confidently share this delightful pastry with friends and family, making any occasion special.
Frequently Asked Questions
What is a Carac dessert?
Carac is a Swiss dessert featuring a crisp pastry base, creamy chocolate ganache filling, and bright green icing. It’s known for its balanced flavors and striking appearance.
What ingredients are needed to make Carac?
Essential ingredients include all-purpose flour, unsalted butter, sugar, egg yolk, cold water, salt, dark chocolate, heavy cream, vanilla extract, powdered sugar, lemon juice, and green food coloring.
What tools do I need to make Carac?
You will need mixing bowls, pastry blender or food processor, rolling pin, tart pan (8-9 inch), parchment paper, pie weights, saucepan, whisk, spatula, fine mesh sieve, offset spatula or butter knife, measuring cups and spoons, and a cooling rack.
How do I make the perfect pastry shell for Carac?
Chill the butter, mix dry ingredients, cut in butter, form dough, chill well, then blind bake until golden and crisp for a flaky tart base.
How is the chocolate ganache prepared?
Heat cream until just simmering, pour over chopped dark chocolate in thirds, stir gently until smooth and silky, then add butter and vanilla extract.
How do I make the green icing for Carac?
Sift powdered sugar, gradually add water and lemon juice, then mix in green food coloring until smooth and pourable for a vibrant glaze.
What are the key assembly tips for Carac?
Cool the pastry shell, pour ganache at the right temperature, chill to set, then quickly pour green icing for a smooth finish.
How should Carac be served?
Serve chilled at about 65°F (18°C) with a warm knife for clean cuts. Pair with coffee, white wine, or non-alcoholic drinks, and optionally garnish for extra appeal.
How do I store Carac to maintain freshness?
Store in an airtight container in the refrigerator at 37°F-40°F (3°C-4°C) for up to 3 days. Avoid room temperature or freezing to preserve texture and flavor.
Any tips for slicing Carac after storage?
Use a warm knife to slice chilled Carac cleanly without damaging the smooth green icing or silky ganache layers.