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