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Author Notes: This recipe pairs with Santa Margherita's Chianti Classico Riserva and is a perfect dessert for your holiday gathering! —Cocktail Gal
- 10 tablespoons unsalted butter, softened
- 2/3 cup powdered sugar
- 1.5 cups all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 6 tablespoons unsalted butter
- 1.5 cups superfine sugar
- 1/2 cup water
- 1/2 teaspoon coarse sea salt
- 1/2 cup heavy cream
- 5 ounces dark chocolate, finely chopped
- coarse sea salt, to garnish
- Make the crust: Place the butter and sugar in a food processor and process until pale in color, about 10 seconds.
- Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms.
- Turn out into a round 9-inch tart pan and press into the bottom and up sides.
- Refrigerate until firm, at least 30 minutes.
- Preheat oven to 350° F. Pierce the dough with a fork and bake for 15 minutes, or until the dough is baked through. Set aside.
- Make the Caramel Filling: Place the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside.
- In a medium saucepan, combine the sugar and water over low heat, stirring until the sugar has dissolved.
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