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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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or 1 10inch tart Ingredients:
1/2 cup unsalted butter, at room temperature |
1/2 cup confectioners' sugar, plus |
1 tablespoon confectioners' sugar |
1/4 cup unsweetened cocoa |
1 large egg yolk |
3/4 teaspoon vanilla extract |
1 1/4 cups all-purpose flour |
2 cups sugar |
1/2 cup water |
1/4 cup corn syrup |
1/2 cup unsalted butter |
1/2 cup heavy cream |
2 tablespoons creme fraiche |
1/2 cup heavy cream |
3 1/2 ounces extra bittersweet chocolate, chopped |
Directions:
1. To prepare the tart dough, cream the butter and sugar in an electric mixer until light, about 2 minutes.
2. Add the cocoa and beat until well combined.
3. Add the egg yolk and vanilla and beat until smooth.
4. Sift the flour into the cocoa mixture.
5. Beat the mixture on low speed until combined.
6. Scrape the dough onto a sheet of plastic wrap and form it into a disk.
7. Wrap and chill until firm, about 1 hour or up to 3 days.
8. Preheat oven to 325°.
9. On a lightly floured surface, roll the tart dough 3/16 thick.
10. Using a 2 1/2 round cutter, cut out 24 circles of dough and press them into two mini muffin tins or 2 tart pans, trimming away any excess dough; prick dough all over with a fork.
11. Chill the tart shells for 20 minutes.
12. Line the tart shells with foil and fill with dried beans, rice, or pie weights.
13. Bake for 15 minutes.
14. Remove foil and weights and bake for 5 to 10 minutes longer or until the pastry looks dry and is set.
15. Transfer to a wire rack to cool.
16. To prepare the filling, in a large saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves.
17. Add the corn syrup and let boil, swirling the pan occasionally, until you have a deep caramel, about 10 to 15 minutes.
18. Carefully whisk in the butter, cream, and crème fraiche (the mixture will hiss and bubble so stand back), whisking until smooth.
19. Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable).
20. To make the glaze, in a saucepan, bring the cream to a simmer.
21. Place the chocolate in a heatproof bowl.
22. Pour the cream over the chocolate and whisk until melted and smooth.
23. Pour glaze over each tart while still warm.
24. Let the glaze set at room temperature for 2 hours before serving.
25. Variation: For a large tart, line a 10 tart pan with the pastry, and prebake as previously instructed (add 5 to 10 extra minutes of baking time).
26. When the shell is cool, spoon in the warm caramel filling.
27. Allow caramel to set before pouring the warm ganache onto the tart.
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