United States of Cakes: Tasty Traditional American Cakes, Cookies, Pies, and Baked Goods by Roy Fares

Author:Roy Fares
Language: eng
Format: azw3, epub
Publisher: Skyhorse Publishing
Published: 2015-03-09T16:00:00+00:00

SALTED CARAMEL CHOCOLATE TART

Yes, I confess. I’m a fiend for caramel. And there’s nothing else to say other than that this is a crazy good pie.

PIE SHELL

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), convection function. Mix the flour and cocoa powder in a bowl. Beat the butter, vanilla extract, and powdered sugar until fluffy in a separate bowl. Whisk in the egg yolk and add the dry ingredients. Work into a dough, wrap it in plastic, and let it rest in the fridge for 30 minutes.

Roll out the dough on a floured work surface to a ¼ inch (3–4 mm) thick disk. Line a square baking tin with a detachable edge, 8½ × 8½ inches (22 x 22 cm), round shape, 9½ inches (24 cm) in diameter with the dough. The dough will come over the edges, so remove the excess by cutting it away. Prick the bottom with a fork and let the pie crust stand in the freezer for 15 minutes. Bake in the oven for 15 minutes. Allow to cool completely.

CARAMEL FILLING

Heat the cream, butter, and vanilla extract in a saucepan until the butter has melted. Set aside. In another pan, bring the corn syrup to a boil. In batches, stir the sugar and salt into the corn syrup. Carefully bring to a boil at 350 degrees Fahrenheit (170 degrees Celsius). Check the temperature with a candy thermometer. Stir occasionally.

Stir in the cream mixture a little at a time and boil until it is 250 degrees Fahrenheit (123 degrees Celsius). Stir occasionally. Pour the filling in the mold and let it cool completely at room temperature.

CHOCOLATE TRUFFLE

Chop the chocolate and place in a bowl. Bring the cream to a boil and pour it over the chocolate. Let stand for one minute and then mix with a spatula into a smooth truffle. Cover the bowl with plastic and let the truffle cool for 30 minutes. Spread the caramel truffle over the shell, sprinkle with a little sea salt, and let the pie stand in the fridge for at least 2 hours before serving.

10–12 slices

PIE SHELL

¾ cup (120 g) all-purpose flour

4 tbsp (25 g) cocoa powder

½ cup (100 g) room temperature salted butter

⅓ cup (45 g) powdered sugar

1 (15 g) egg yolk

¼ tsp (1 g) vanilla extract

CARAMEL FILLING

1¼ cups (300 g) whipping cream

½ cup + 1 tsp (120 g) salted butter

¼ tbsp (2½ g) vanilla extract

⅔ cup (157 mL (250 g)) corn syrup

2 cups (410 g) sugar

1½ tsp (10 g) salt

CHOCOLATE TRUFFLE

1 cup (120 g) dark chocolate

½ cup (118 mL (125 g)) whipping cream

Flaked salt for sprinkling

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