This elegant tart may look like it took all day to make, but each of the three steps actually only require a total of about 20 minutes of work. I love that it is barely sweet and perfectly balanced. It is quite rich and can serve a lot of people because you only need a small slice. Rather than a difficult-to-work-with pastry crust, this cookie dough crust comes together in seconds and presses in easily to the pan like play-dough. The caramel layer requires the most attention, but it is only a few ingredients and requires no special equipment. The ganache, as always, comes together in 5 minutes.
(Adapted from Alison Roman Dining In)
- 3/4 cup (98g) all purpose flour
- 4 tablespoons cocoa powder, natural or dutch process (Hershey's dark brand is my favorite for this because it is SO dark)
- 4 tablespoons confectioner's sugar
- Pinch kosher salt
- 1 stick (113g) unsalted butter, melted
- 1 and 1/2 cup (200g) white sugar
- Pinch cream of tartar (don't leave it out, it keeps it from crystallizing so you don't need corn syrup)
- 1/3 cup (80ml) water
- 1/3 cup (80ml) heavy cream
- 6 tablespoons (85g) unsalted butter, cold, cut into pieces
- 1/2 teaspoon vanilla extract
- Kosher salt to taste
- 4oz (113g) 70% chocolate, best quality, chopped finely
- 1/2 cup (120g) heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- flaky sea salt for garnish
- Preheat the oven to 350° F, spray a 9" tart pan with a removable bottom with non-stick cooking spray.
- Mix the dry ingredients in a small bowl. Pour in the butter and mix with a fork until it comes together and has the texture of play-dough.
- Press the dough into the pan, using a measuring cup to make sure it's even all the way around, and bake for 15-20 minutes, until it no longer looks greasy on top. While it bakes, start making the caramel. When the crust done baking, set aside to cool.
- Combine the sugar, water, and cream of tartar in a heavy sauce pan. Heat over medium high heat for 8-10 minutes, stirring often with a wooden spoon or heatproof silicone spatula, until the syrup becomes a deep amber. Turn off the heat.
- Add the butter one piece at a time, stirring well. When all the butter is added, drizzle in the cream. If perchance your caramel seizes up, don't fret, return to medium heat and stir until dissolved.
- Add the vanilla, and then salt to taste. You want more salt than you think.
- Let the caramel sit at room temperature to cool for at least 15 minutes before pouring in to the tart shell.
- Once you pour the caramel in the tart shell, refrigerate, loosely covered with aluminum foil, for an hour before proceeding.
- Heat the cream and butter together in a small saucepan, until very hot and bubbling around the edges, but not boiling.
- Pour over the chopped chocolate and let sit for 5 minutes before stirring. After five minutes, stir with a whisk until completely smooth. If your cream wasn't hot enough and it didn't melt completely, microwave in intervals of 15 seconds, and stir.
- Let the ganache cool a little, about 15 minutes at room temperature, stirring occasionally, before pouring over the set caramel and sprinkling with flaky sea salt.
- Store tart in the fridge, loosely covered with aluminum foil, until 15 minutes before you serve it, when you should take it out.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.