Not sure why I feel the need to be on this kick to tie my recipe to a coordinating day…but since so many of us get our recipes from our inbox or facebook feed, I thought I’d go ahead and add from the web day on, of course, Wednesday.
I promised that Monday’s magazine pick would be true to the written recipe, well, I am not going to make the same promise about Web Wednesday! I’ve always known that I rarely follow recipes, but until I started the Magazine Pick I had no idea how difficult it is for me to follow a recipe. I see dozens of them in the dozens of magazines I subscribe to, but whenever I read them, I am always making adjustments for a wide variety of reasons. A recipe is really a source of inspiration, a guide! And you should see them that way too!
That said, today’s web inspiration is pretty true to the original recipe from Saveur magazine’s blog. I simply made the crust gluten free.
I first made this a year ago on a dessert-making spree for my birthday weekend. It is an amazingly simple tart, that packs a wallop of both flavor and impact – it is really pretty and doesn’t look at all easy to make. I will warn you that you do need to allow time to prepare this, each stage has to cool and set before you move on.I was told it is the best dessert I have ever made…I have made a lot of desserts!
I’ve made this several times over the past year and it never disappoints. A couple of notes. The crust is thick and essentially an enormous chocolate cookie. Don’t be expecting a thin pie crust here. I think the thick cookie is needed to balance the layers of caramel and chocolate. But if you want a thinner crust, go ahead and cu the recipe down.
Be sure to cook the caramel to 340. I did get impatient once, was convinced my thermometer was off and pulled the caramel too soon. It was hardly a disaster, it just meant that the caramel layer didn’t get completely firm. It maintained a thick sauce quality rather than candy and when I cut the tart it ooozed out. Still delicious and believe me it didn’t keep us from eating it!
So make this for a special occasion, make this when you want to impress your friends, make this for yourself because it doesn’t get any better than chocolate and caramel…just make it!
1 1/4 cups GF AP Flour (I use King Arthur)
1/2 cup unsweetened cocoa powder
1/4 teas salt
10 TB unsalted butter, room temp, cubed
1/2 cup plus 2 TB powdered sugar
2 egg yolks, room temp
1/2 teas vanilla
In a medium bowl mix flour, cocoa powder and salt.
In large bowl or stand mixer, mix butter and sugar until fluffy, add egg yolks and vanilla. Mix in dry ingredients.
Press crust into a 9-inch fluted, removable bottom, tart pan. Press evenly along the bottom and up the sides of the pan. Refrigerate for 30 minutes.
Preheat oven to 350.
Pierce crust all over with a fork. Bake 20 minutes. Cool completely.
1 1/2 cup sugar
3 TB golden syrup
1/4 teas salt
6 TB unsalted butter
6 TB cream
1 TB creme fraiche
In a 1 qt saucepan, whisk sugar, syrup, salt and 6 TB water until mixed. Bring to a boil.
Cook without stirring until a candy thermometer reads 340 degrees.
Remove pan from heat, stir in butter, creme and creme fraiche. It will bubble up. Stir until smooth.
Pour into cooled tart shell.
Refrigerate until set, at least 2 hours.
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
In a small saucepan bring cream just to a boil over medium heat.
Place chocolate in a bowl. Pour hot cream over chocolate. Let sit for 1 minute. Stir until smooth. Pour over chilled tart. Refrigerate until set, at least 2 hours.
Maldon salt or Fleur de Sel
Sprinkle with salt just before serving. Serve chilled.