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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, dutch-process cocoa powder makes for a more flavorful, cookie-like crust. Saveur in Issue #119. Ingredients:
for the crust |
1 1⁄2 cups flour |
1⁄4 cup plus 1 tbsp. dutch-process unsweetened |
cocoa powder |
1⁄4 tsp. kosher salt |
10 tbsp. unsalted butter, cubed and softened |
1⁄2 cup plus 2 tbsp. confectioners' sugar |
2 egg yolks, preferably at room temperature |
1⁄2 tsp. vanilla extract |
for the caramel |
1 1⁄2 cups sugar |
3 tbsp. light corn syrup |
1⁄4 tsp. kosher salt |
6 tbsp. unsalted butter |
6 tbsp. heavy cream |
1 tbsp. crème fraîche |
for the ganache |
1⁄2 cup heavy cream |
4 oz. bittersweet chocolate, finely chopped |
gray sea salt for garnish |
Directions:
1. 1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9 fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
2. 2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.
3. 3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
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