Saturday, March 21, 2009

must...have....this....

truly. how good does THAT look??!! this makes me want to punch someone, it looks so delicious.
i need to have a dinner party so i can make it. seriously, making it for just my husband, daughter and me = dangerous. chocolate+caramel+sea salt=drool.
Chocolate Caramel Tart


SERVES 8
When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, dutch-process cocoa powder makes for a more flavorful, cookie-like crust.

FOR THE CRUST:
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

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 GANACHE
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 365°. 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, slice, and serve chilled.

5 comments:

melange muse said...

mmmm this looks so good! I want it right now

Joanna Goddard said...

OH MY GOODNESS! this looks so good.

Anonymous said...

OMG thanks SO much for posting this. This is my favorite neighborhood restaurant and my favorite desert. I have always wanted to try to make it myself!

My Favorite and My Best said...

my pleasure anonymous brooklynite!!!

annie said...

I've had this at Marlow and Sons...it's pretty F'ing good.
It might be up there with my two other favs in NYC: The Brooklyn Blackout donut, from The Donut Plant-- http://www.doughnutplant.com/
seriously, this is punch the counter wench in the box good.

and the spicy AND the sweet and salty brownies at Baked in Redhook, Brooklyn-- http://bakednyc.com/page/cakes-and-treats/brownies/

I've considered leaping over the counter to make-out with/beat with their own fists/use a random assortment of poorly executed kung-fu moves on the people that work here.

You can see the bakers in the back taunting you with their works.
I live equidistant from each, both are fairly close and I am only human.