Bitter, sweet, salty, sour. This tart hits all the right notes. Buy high quality caramel or make your own ahead of time. If you don’t have an occasion to serve this, make one. You’ll be the best kind of ruined. Bake tart a day in advance. Plate just before serving.
- 1 1/4 c. all purpose unbleached flour
- 1/4 c. dutch processed cocoa powder
- 1/2 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter, room temperature
- 1/2 c. + 1 tbsp. powdered sugar
- 1 large yolk
- 3/4 tsp. pure vanilla extract
- 2 c. bittersweet chocolate, chopped
- 2 c. heavy cream
- 2 tbsp. unsalted butter
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Store bought or homemade Salted Caramel Sauce
- Salt and Vinegar Kettle Chips, finely chopped
- Hazelnut Ice Cream
- Flaky Salt
- Make crust. In a small bowl, whisk together flour, cocoa, and kosher salt until evenly combined. In a large bowl, beat together butter and powdered sugar until white and creamy. Beat in egg yolk and vanilla extract until evenly combined. Pour flour mixture into the butter mixture in 4 increments, mixing on low speed between each addition to combine. Continue mixing on medium-low speed until crust resembles a uniform crumb. The color will darken as you go. Into an 11″ tart pan with a removable bottom, pour in crust crumbles. Press crust into the bottom and sides of the pan to create a uniform thickness. To get the top edge nice and clean, use both thumbs by pressing against the inside and top at the same time. Do this all the way around. Place tart pan in freezer for 10 minutes. Preheat oven to 350°. Remove tart from freezer. Prick the bottom with a fork to allow the crust to breath. Bake for 15 minutes. When done, remove and turn heat down to 250°.
- Make filling. While the crust bakes, begin chopping the chocolate. Measure and pour in a medium bowl. Set aside. In a small saucepan, with about 5 minutes left on the timer, heat cream until hot and barely simmering. Using a sieve to catch any clumps, pour cream over chocolate. Allow to sit for 1 minute. Using a spatula or spoon, stir chocolate and cream together until just combined. Add in butter a tablespoon at a time. Allow to melt a bit before stirring in. Stir in eggs, extract, and salt until evenly combined. Skip using a whisk for this. We don’t want to create any unnecessary air pockets. Pour filling into tart until it just barely reaches the top. Carefully place it back in the 250° oven and bake for 28 minutes. Remove from oven and cool completely, at least 2 hours. Filling will jiggle a tiny bit fresh out of the oven.
- Garnish. Just before serving, plate tart. Warm caramel sauce and spread a thin circle onto the plate. Remove tart from pan by placing on a medium bowl, allowing the outside of the pan to drop. Cut tart with a sharp, preferably serrated, knife. Place a thin slice of tart above. A little goes a long way. Sprinkle center of caramel with chopped chips. Top with a scoop of hazelnut ice cream. Lightly sprinkle tart with flaky sea salt and serve.
• Store tart uncovered at room temperature for up to 2 days.
• Hazelnut ice cream can be a pain to find in the grocery store. You may have better luck buying a pint from your local ice cream shop.