SALTED CARAMEL CHOCOLATE TART

THIS IS A VERY CLASSIC, BUT ALWAYS VERY PLEASING DESSERT. IT HAS ALWAYS BEEN ONE OF MY PERSONAL FAVORITE CHOCOLATE DESSERTS, MAIN REASON IS BECAUSE I'M NOT A BIG FAN OF CHOCOLATE DESSERTS HA!! I know not what you expected from a pastry chef. I LOVE IT IS BECAUSE THE CARAMEL AND SALTY NOTES REALLY HELP IT SEEM LESS CHOCOLATEY! THIS IS ALSO THE FIRST SWEET RECIPE IM SHARING AND MY BIGGEST TIP IS: GET A SCALE!!!!! I CANT TELL YOU HOW MUCH THIS WILL HELP YOU!! 

Tart Dough:

500gr-AP Flour

250gr-Butter

5gr-Salt

20gr-Baking Powder

5-Yolks

200gr-Sugar

2-Vanilla beans

 

Milk Chocolate Ganache:

600grms-40% Chocolate

50grms-64% Chocolate

100grms-Butter

300grms-Milk

100grms-Glucose syrup(or Light corn syrup)

1/2 tsp-Salt

 

Caramel:

400gr-Sugar

1/2 qt-Heavy cream

300gr-Glucose syrup

1-Vanilla Beans

140gr-Butter(soft)

7gr-Salt

DIRECTIONS

Tart Dough:

  • Cube butter, keep cold 
  • Place flour, salt, baking powder in mixer with paddle, mix low
  • In a bowl whisk together yolks, sugar and vanilla
  • Add butter to to flour mix, mix until butter pieces are small
  • Add yolk mix, mix just until well incorporated, refrigerate. Let rest at least 2 hours before use.
  • Roll to about 1/8" in thickness and line desired molds
  • Bake Lower at 325F until golden brown
  • Unmold once warm to touch

Milk Chocolate Ganache:

  • Place chocolate, salt, and cubed butter in a container
  • Bring milk, glucose to a boil
  • Once it boils pour over chocolate container, and mix well until smooth
  • Leave at room temp until ready to fill tarts

Caramel:

  • Place stainless steel pot over medium high heat
  • Once pot is really hot, slowly add sugar, it should dissolve instantly
  • Keep adding sugar and cook until all is dissolved and amber in color
  • Lower heat, and very slowly add cream, be careful releases a lot of steam that can burn
  • Once all cream is added, add glucose, vanilla, and salt
  • Once it boils remove from heat, and bring to room temp
  • When at room temp. add soft butter, use a handheld blender for best emulsification

Assembly:

  • Place small layer of caramel into tart shell, that has cooled
  • Keep in freezer for 30 minutes (You may avoid this, but this will help in having clean layers)
  • Top with ganache, should be warm and in liquid form
  • Let sit at room temp for 3 hours for best texture, however you can place in fridge for 30 mins and then serve
  • Add your favorite sea salt prior to serving, I enjoy it with Maldon salt

 

 

MOLTEN LASAGNA

Shortrib Ragu:

8pcs – Shortribs (Meaty)

1 – Medium Sized Onion(Diced)

1 - Carrot (Diced)

2 – Celery stalks (Sliced thin)

5 – Garlic cloves (Minced)

1 Cup – Red wine (Can be substituted for Stock)

1 – 28oz Can Crushed tomato

2 Tbls – Fresh basil (chiffonade)

Salt + Pepper

2 tsp – Sugar

 

Swiss Truffle Béchamel:

2 Tbls – Butter

2 Tbls – All purpose flour

3 cups – Milk

1 cup – Swiss Cheese

¼ cup – Mozzarella cheese

2 Tbls – Parmesan Cheese

2 Tbls – Truffle oil

Salt + White pepper to taste

 

Pasta Dough:

1 ¾ Cups – All purpose flour

6 large – Egg yolks

1 large – egg

1 ½ tsp – olive oil

1 Tbls – Water

1tsp – Salt

 

Have on hand:

Chives

Parmesan cheese

 

Directions:

Ragu

  • Place stainless steel pot on stove high heat
  • Season shortribs with salt and pepper
  • Once pot is hot sear shortribs, get some nice colors on all sides
  • Once seared remove from heat and throw in onions, celery, carrots, garlic
  • Cook this for about 5 minutes on medium heat
  • Add shortribs back to pot, add wine, crushed tomato, fresh basil, and sugar
  • Stir well and bring to a simmer, once simmering set to low heat and cover
  • Will take anywhere from 2:30 – 3 hours for meat to be tender, stir occasionally.
  • Once meat is fork tender remove the meat from pot, and shred, place back into ragu and stir.
  • Taste ragu and adjust salt and pepper levels if needed
  • Cool

Swiss Truffle Béchamel

  • Place butter in a stainless steel pot, melt on medium heat
  • Once melted add flour while whisking
  • Whisk in 2 cups of milk (save 1 for later) once flour and butter mix nice and smooth
  • Bring to boil
  • Once milk mix comes to a boil, place on low heat
  • Add Swiss cheese and mozzarella
  • Once cheeses are dissolved turn off heat, and add last cup of milk (this will help sauce from breaking)
  • Add parmesan cheese, and truffle oil
  • Season with salt and white pepper to taste (I use white peeper to make sure sauce stays a pure white)
  • Place sauce on trays and freeze (See link below for molds)

 Pasta Dough

  • Use a robot coupe or mixer (I prefer robot coupe for smaller recipes)
  • Place flour, and salt in robot coupe (or mixer with hook attachment)
  • In a small bowl, mix all liquids together
  • Start robot coupe (or mixer), then pour in liquid
  • Mix until dough is nice and smooth, should also be tough
  • Remove dough, and wrap tight with plastic wrap, let sit for 30 min – 1 hour, this will make it easier to roll out your dough
  • Roll to desired thickness, don’t go to thin as you want your lasagna to hold its shape
  • Place large pot of water to boil, season with olive oil, and good amount of salt
  • Once boiling cook pasta sheets for about 4-5 minutes
  • Remove, cool, and cut the size of ring mold

 

Assembly

Once you have everything made and on hand, assembly is pretty easy. Line your molds with parchment paper so its easier to remove after baking. To build start with pasta – ragu – parmesan – chives and repeat until you hit height of mold. At this point use a pairing knife to cut out center where your frozen cheese sauce will live. Fill with frozen cheese sauce and continue to layer to desired height, top with mozzarella and parmesan cheese.

 

Baking

Set oven to 375F, bake for about 15-20minutes, top should be nice and golden brown. Once baked remove and let sit for about 10minutes before unmolding. Cheese might stick to mold in bottom so use pairing knife to help out. Sprinkle little chive and enjoy!!

Orange Molds:

http://www.jbprince.com/flexible-silicone-molds/orange-molds-small-cubes.asp

Metal Rings:

http://www.jbprince.com/professional-culinary-molds/entremet-ring-4-inch-x-133-inch.asp