Page 239 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Prepare the caramel filling as instructed on page 36 and pour it into
the cooled crust. Refrigerate until firm, about 2 hours.

Procedure for the truffles

1
. In a small, heavy saucepan, simmer together the cream, butter,
salt, and corn syrup, if using, making sure the butter melts
completely. Take the pan from the heat and add the chocolate.
Allow it to sit for a few minutes undisturbed, then whisk the mixture
until the glaze emulsifies and all the chocolate melts. Cover and
refrigerate until set, about 1 hour.

2
. Using a melon scoop, a teaspoon-sized cookie scoop, or a

teaspoon, form small rounds of ganache and roll them into balls
with your hands. Roll the truffles in cocoa powder to coat them
evenly.

Assembly
1
. Place the truffles around the perimeter of the tart, sprinkle fleur de
sel over all, and serve at room temperature.