My daughter-in-law Kym, who is brainy as she is beautiful and the mother of the world’s best baby, had a suggestion. At Mother’s Day, she wanted Chewing the Fat to feature something that could be made as a gift for Mom. Unfortunately, that didn’t happen because our resident baker was not in residence. But we’ve decided to rectify the situation with this perfect gift for Father’s Day. It’s coming up this Sunday, June 21st and this is a great way to celebrate.
This recipe came to us in the April 2009 issue of Saveur, a magazine we adore and not just because they’ve published several articles we’ve written. We find Saveur to be the most erudite food publication out there. It has yet to fill the incredible void we feel with the loss of Gourmet…a tragedy magnified just this past weekend when we were culling our magazine collection. (I hate to say this, but why did Bon Appetit survive and Gourmet didn’t? I’m sorry but we’re fast approaching lowest common denominator time and a lot of what’s out there is just same old, same old.) But I digress…I’ll just go and drown my sorrows in this luscious mixture of chocolate and caramel topped with the tang of Fleur de Sel. Make it for Father’s Day or another day and it will help you forget too.
This recipe comes from a restaurant in Williamsburg, Brooklyn called Marlow and Sons. By all accounts, this is a place where great food comes at you from all sides. And it was featured, as you can see in Saveur's issue called "12 Restaurants That Matter". (That's our tart on the cover). At Marlow and Sons, you can buy groceries or you can eat in. I think I’d like to do a little of both. You can read all about the place in the article from Saveur, which I’ve linked at the bottom of the page. But I’m going to stop talking about a place I’ve never been and plunge ahead with the recipe. You do need some resting time between recipe steps. So you might want to start this a day in advanced. Andrew made some changes to the original recipe and, no surprise to me, his changes were reflected in many of the comments posted with it on the Saveur website.
Recipe for Chocolate Caramel Tart
For the Crust:
1 1⁄2 cups flour
1⁄4 cup plus 1 tbsp. dutch-process unsweetened
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 Genache:
1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish
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 220°. 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 smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.