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| Créme Fraîche has the richness of whipping cream, but the consistency and tang of sour cream. It doesn't curdle or separate when heated. It’s taste will be both tangy and fresh, and some have a slightly nutty flavor. If you don't want to attempt Crème Fraiche, a mild flavor whipping cream can be used as an alternative. |
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| 1 |
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Chocolate Tart Dough Recipe |
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| 1/2 cup |
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Macadamia Nuts, halved |
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| 1 cup |
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Sugar |
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| 2 Tbs |
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Light Corn Syrup |
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| 2 Tbs |
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Water |
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| 1 cup |
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Heavy cream |
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| 4 Tbs |
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Unsalted butter |
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| 1 Tbs |
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Créme Fraîche |
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| 1/2 tsp |
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Pure vanilla extract |
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| pinch |
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Coarse Salt, preferably sea salt |
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| 8 oz |
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Bittersweet chocolate, finely chopped |
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| 1 |
Preheat oven to 375°. Place dough on a piece of parchment; roll out to 1/2 inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator; cut dough into four 3 ¾ x 5½ inch rectangles. Fit dough into four 2 x 4 inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Chill at least 15 minutes. |
| 2 |
Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden fragrant, about 10 minutes. Remove from oven; set aside. |
| 3 |
Remove shells from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5-7 minutes. Transfer to a wire rack to cool completely. |
| 4 |
Caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add ¼ cup cream (it will splatter), butter, créme fraîche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts. |
| 5 |
Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water. Pour 1 ½ tablespoons chocolate into each shell; spread to coat evenly. Chill until set, about 10 minutes. Remove from refrigerator; pour caramel into shell. Set aside. |
| 6 |
Make Ganache: Place remaining 3 ounces chocolate in a heatproof bowl. Bring remaining ¾ cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour 2 ½ tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day. |
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| Yield: 4 2x4 inch tartlets |
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| Recipe Source |
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Source: Martha Stewart Living
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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