chocolate caramel salted tart
for the crust:
1 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 stick unsalted butter, cubed and softened
2 egg yolks
1 teaspoon vanilla
preheat oven to 350 degrees.
in a food processor, pulse together the flour, cocoa powder and salt until blended. add the butter and pulse until the mixture resembles crumbs the size of peas. add the egg yolks and vanilla and pulse just until the dough is well mixed.
transfer dough to a 9″ spring form pan or a fluted tart pan (i did mine in a spring form pan). with your fingers, press dough evenly into the bottom and sides of the pan. refrigerate for 30 minutes. prick the bottom of the tart shell all over with a fork (this is called docking) and bake for 20 minutes. let cool on a rack.
for the caramel:
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon salt
4 tablespoons water
1 stick of butter, cubed
5 tablespoons heavy cream
in a saucepan, whisk together the sugar, corn syrup, salt and water. bring to a boil over medium heat, without stirring, until the liquid turns a light amber. this takes about 10 minutes. (you can use a candy thermometer, but you really don’t need to, just stay close to your pot because caramel happens fast) take the pan off the heat and whisk in the butter and cream until well blended (the mixture will bubble up slightly). pour the caramel into the cooled tart shell and let cool down to room temperature. refrigerate until set, about 3 hours. ( at this stage, you can leave the tart in the refrigerator over night and make the ganache in the morning)
for the ganache:
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
bring cream to a boil. in a mixing bowl, pour the hot cream over the chopped chocolate. let sit for a couple of minutes until the chocolate is melted. stir with a spatula until smooth. pour the ganache evenly over the tart and refrigerate until set, about 3 hours. sprinkle with sea salt and serve chilled.
This is torture for those (like me) who have been forbidden things like butter by their cruel physicians! Maybe I can lick the screen…Jim
Re-inventing a Saveur pastry recipe????You are SUCH a maverick :)and freakin’ incredible!
oh…my….goodness.The likely fate of this dessert in my home:Our intrepid heroine, Gladys, having made this dessert from the directions given above and cleaned up the kitchen as well, removes the tart from the fridge, where it has been set to cool.Gladys gets out one small dessert plate, one sharp knife. Cuts one tiny, dainty slice of tart and places it neatly on the plate with one silver dessert fork beside it.Gladys then sets the dessert plate off to the side, then face-plants into the rest of the tart, making loud "om nom nom!" noises and frightening her cats woefully.(I am totally going to make this recipe.)