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.
Ingredients
For the Crust
- 1 1⁄2 cups flour
- 1⁄4 cup plus 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, at room temperature
- 1⁄2 tsp. vanilla extact
For the Filling and Garnish
- 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
- Bittersweet Chocolate Ganache
- Gray sea salt, for garnish
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Instructions
Step 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.
Step 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 340°. Remove pan from heat and whisk in butter, cream, and creme fraiche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4-5 hours.
Step 3
Pour warm Bittersweet Chocolate Ganache evenly over tart and refrigerate until set, 4-5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
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