Hi! It’s been awhile…you’ll find most recipes I’ve done lately conveniently posted on our Facebook page at http://www.facebook.com/thecookingapprentice.
Meanwhile, for all of you caramel and chocolate fans, adapted from Saveur Magazine Issue 119, here’s a recipe that’s got the best of both worlds!
FOR THE CRUST:
1 ½ cups flour
¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
¼ tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
½ cup plus 2 tbsp. confectioners’ sugar
2 egg yolks, preferably at room temperature
½ tsp. vanilla extract
FOR THE CARAMEL:
1 ½ cups sugar
3 tbsp. light corn syrup
¼ tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche (or substitute with sour cream)
FOR THE GANACHE:
½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish ( or a generous drizzle of confetti sugar)
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. 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. 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 (or confetti sugar), slice, and serve chilled.