Page 238 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chocolate Fleur De Sel Caramel Tart

MAKES 1
(8- /20- )

’
. It features caramel that leaves ropy tendrils behind after
you’ve taken a bite. And while you can use a fork, I have to tell you
it’s so much easier to pick up your slice to convey it to your
mandibles.

FOR THE CRUST

Chocolate Cookie Tart Crust ½ batch
(page 31)

Soft Caramel Filling (page 1 batch
36)

FOR THE TRUFFLES
heavy cream ¾ cup 177 ml

unsalted butter 2 tablespoons 28 g

salt pinch
corn syrup (optional) 1 tablespoon 15 ml

bittersweet chocolate, finely 8 ounces 225 g
chopped

cocoa powder ¼ cup 20 g
FOR THE ASSEMBLY

large-grain fleur de sel (sea ½ teaspoon 2.5 g
salt)

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) tart pan
with the dough. Dock and freeze it for 20 minutes. Line the crust
with parchment, fill it with pie weights, and bake it for 15 minutes.
Remove the pie weights and parchment and bake the crust for 15

minutes more, or until the bottom is golden brown and baked
through. Allow it to cool.