When Saveur showcased this dessert (from Brooklyn’s Marlow & Sons) on its cover, I thought I’d go mad. Wow, what a beauty! At a friend’s request, I made it for my New Year’s Eve dinner party and it was as delicious and it is gorgeous.
Originally published in Saveur magazine
Crust Ingredients:
- 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
Caramel Ingredients:
- 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
- 1⁄2 cup heavy cream
- 4 oz. bittersweet chocolate, finely chopped
- Gray sea salt for garnish
Crust Directions:
- 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.
Caramel Directions:
- 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.
Ganache Directions:
- 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.
Serves 8.
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