“Forrest Gump” Chocolate Tart on a Pretzel Cookie Crust, Salted Caramel, Chocolate
Ganache, Vanilla Bean Fleur de Sel, & Gourmet Chocolate Truffles
|The Perfect Sweet + Salty Dessert|
For the Pretzel Cookie Crust:
8T + 4T Unsalted Butter, 8T at Room Temperature & 4T Melted
1/3C + 1T Light Brown Sugar, Packed
1 Egg Yolk
½C AP Flour
1½C Pretzels (crushed into the size of small peas or old-fashioned rolled oats)
1/8t Baking Powder
Pinch of Baking Soda
½t + ¼t Salt
For the Salted Caramel Layer:
1 ½C Sugar
3T Light Corn Syrup
6T Unsalted Butter
6T Heavy Cream
1T Crème Fraiche
For the Chocolate Ganache Layer:
½C Heavy Cream
4oz Bittersweet Chocolate, Finely Chopped
For the Tart:
Prepared Pretzel Cookie Crust
Prepared Salted Caramel Layer
Vanilla Bean Fleur de Sel, For Sprinkling
Gourmet Chocolate Truffles, For Topping (we went to our local bakery and bought them)
1. For the Pretzel Cookie Crust: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with Pam. In the bowl of a standing mixer, combine 8T room temperature butter, 1/3C light brown sugar, and sugar in medium bowl. Beat the mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg yolk; beat until pale and fluffy. Add in the pretzel pieces, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn the pretzel cookie mixture out onto prepared baking sheet; press out evenly to almost the edges of pan. Bake until light golden on top, 15-18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into a food processor and process until it becomes wet sand, and then add melted butter, salt, and brown sugar. Pulse until mixture is moist enough to stick together. Transfer cookie crust mixture to two 9-inch-diameter glass pie dishes. Using fingers, press mixture evenly onto bottom and up sides of pie dishes. Place pie dishes with crust on rimmed baking sheet.
2. For the Salted Caramel Layer: In a deep saucepan, whisk together the sugar, corn syrup, salt, and water and bring the mixture to a boil. Cook, without stirring, until the temperature reads 340 degrees. Remove the pan from the heat and whisk in the butter cream, and crème fraiche and whisk until smooth (the mixture will bubble up). Pour the tart into the prepared pretzel cooking crust. Let it cool to room temperature, and then refrigerate until firm, about 45 minutes to an hour.
3. For the Ganache Layer: Bring the cream to a boil in a deep pot over medium eat. Put the chocolate into a mixing bowl and pour the hot cream over the chocolate. Let it sit 1-2 minutes, and then stir slowly with a rubber spatula or a whisk. Pour the ganache evenly over the chilled salted caramel layer and refrigerate for roughly 15-30 minutes or until the chocolate has cooled some, but has enough give to gently push the gourmet chocolate truffles, so that they will adhere to the tart itself, instead of falling off. Once the truffles have been added, and then return the tart to refrigerator for at least 30 minutes or until all of the layers have set.
4. For Serving: Sprinkle the top of the tart with some vanilla bean fleur de sel, cut into slices, and enjoy while it is still chilled.
source: chocolate-salted caramel tart.