it has been
a long time.
(since such indulgence.)
and the tart recipe follows,
(in case you cannot stop salivating):
CHOCOLATE CARAMEL TART with Fleur de Sel
Marlow and Sons, Brooklyn
For the Dough:
4oz unsalted butter, softened
1/2 c plus 1 Tbsp confectioners sugar
1 egg yolk
1 tsp vanilla extract
1 1/4 c flour
1/4 c unsweetened cocoa
Cream the butter and the sugar in the bowl of an electric mixer. Add the egg yolk and the vanilla. Sift the flour and the cocoa and add to the butter. Mix until just combined. Wrap and refrigerate the dough for at least an hour. (To speed this up, I put dough in freezer for about 15 minutes and it worked great.)
When dough is well chilled, roll out into a large circle on a lightly floured surface. Place the dough into a large 12" fluted tart pan with a removable bottom. Press the dough into the tart pan. This dough is not elastic; it is rather crumbly almost like shortbread. It may seem hard to work with but it is very forgiving, just patch up any cracks in the dough and it will come together when it is baked. Prick the dough all over with a fork and chill the tart before baking. In a 325 degree oven, blind bake the tart halfway with pie weights or beans. Remove the pie weights for the rest of the baking time and bake until the tart looks dry and set. (About 30-40 min.)
For the Caramel:
1/2 c water
2 c sugar
1/4 c corn syrup
4oz unsalted butter
1/2 c heavy cream
2 Tbsp creme fraiche or sour cream
Place the water, sugar and corn syrup in a large saucepan and cook on medium-high heat, stirring occasionally with a wooden spoon until the sugar turns a dark caramel (make sure you let this reduce until it starts smelling slightly burnt, till it is a dark color, about 10-15 minutes; and then immediately remove from heat--if you don't reduce enough the tart will be a runny mess, like my first attempt which i had to throw away! If you have never made caramel before, this may be helpful to glance at before making--sure wish i had: http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html). Remove the caramel from the heat and, using extreme caution (stand away from it) as the caramel will bubble and splatter, slowly add the cream to the caramel follwed by the butter and creme fraiche. Stir until the mixture is smooth. Pour the caramel into the baked tart shell and allow the caramel to cool and set first on the cooling rack and then in the refrigerator.
For the Chocolate Ganache:
1/2 c heavy cream
3 1/2 oz bittersweet chocolate, chopped
Place the chocolate in a bowl. Scald the cream and then pour it over the chocolate. Let the chocolate sit for a couple of minutes to melt. Whisk chocolate and cream until smooth. Pour the chocolate over the caramel and refrigerate until set.
Remove the tart from the refrigerator 5-10 minutes before you are ready to serve it. Cut the tart into slices and sprinkle each slice with Fleur de Sel.
Marlow and Sons, Brooklyn
For the Dough:
4oz unsalted butter, softened
1/2 c plus 1 Tbsp confectioners sugar
1 egg yolk
1 tsp vanilla extract
1 1/4 c flour
1/4 c unsweetened cocoa
Cream the butter and the sugar in the bowl of an electric mixer. Add the egg yolk and the vanilla. Sift the flour and the cocoa and add to the butter. Mix until just combined. Wrap and refrigerate the dough for at least an hour. (To speed this up, I put dough in freezer for about 15 minutes and it worked great.)
When dough is well chilled, roll out into a large circle on a lightly floured surface. Place the dough into a large 12" fluted tart pan with a removable bottom. Press the dough into the tart pan. This dough is not elastic; it is rather crumbly almost like shortbread. It may seem hard to work with but it is very forgiving, just patch up any cracks in the dough and it will come together when it is baked. Prick the dough all over with a fork and chill the tart before baking. In a 325 degree oven, blind bake the tart halfway with pie weights or beans. Remove the pie weights for the rest of the baking time and bake until the tart looks dry and set. (About 30-40 min.)
For the Caramel:
1/2 c water
2 c sugar
1/4 c corn syrup
4oz unsalted butter
1/2 c heavy cream
2 Tbsp creme fraiche or sour cream
Place the water, sugar and corn syrup in a large saucepan and cook on medium-high heat, stirring occasionally with a wooden spoon until the sugar turns a dark caramel (make sure you let this reduce until it starts smelling slightly burnt, till it is a dark color, about 10-15 minutes; and then immediately remove from heat--if you don't reduce enough the tart will be a runny mess, like my first attempt which i had to throw away! If you have never made caramel before, this may be helpful to glance at before making--sure wish i had: http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html). Remove the caramel from the heat and, using extreme caution (stand away from it) as the caramel will bubble and splatter, slowly add the cream to the caramel follwed by the butter and creme fraiche. Stir until the mixture is smooth. Pour the caramel into the baked tart shell and allow the caramel to cool and set first on the cooling rack and then in the refrigerator.
For the Chocolate Ganache:
1/2 c heavy cream
3 1/2 oz bittersweet chocolate, chopped
Place the chocolate in a bowl. Scald the cream and then pour it over the chocolate. Let the chocolate sit for a couple of minutes to melt. Whisk chocolate and cream until smooth. Pour the chocolate over the caramel and refrigerate until set.
Remove the tart from the refrigerator 5-10 minutes before you are ready to serve it. Cut the tart into slices and sprinkle each slice with Fleur de Sel.
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