-
1
Prepare and bake the Sweet Tart crust or Hazelnut Crust.
-
2
Make the caramel cream (see the Note on cooking caramel successfully):
-
3
Preheat oven to 325F.
-
4
In a medium-sized heavy-bottomed saucepan, combine the sugar, 1/4 cup water, and a pinch of cream of tartar or a drop of lemon juice.
-
5
Cover and bring to a rapid boil over medium-high heat.
-
6
Boil for 1 minute, uncover, and continue to cook until the sugar caramelizes and becomes a deep, golden brown.
-
7
Remove the pan from the heat and carefully add the cream (the mixture will bubble and steam furiously).
-
8
When the bubbling has subsided, return the pan to the heat and whisk the mixture until it comes to a rolling boil.
-
9
Remove from the heat and let cool for 5 minutes.
-
10
Emulsify the chocolate with the caramel cream and the eggs:
-
11
In the bowl of a bain-marie, combine the chocolate and butter and stir occasionally with a rubber spatula until melted, about 10 minutes.
-
12
The subtle texture and flavor of this custard rely on keeping the chocolate mixture from becoming too hot.
-
13
Test the chocolate mixture with your finger as it melts in the bain-marie; if it hurts your finger, the chocolate is too hot.
-
14
While the chocolate is melting, combine the egg yolks and whole egg in a metal bowl and whisk vigorously until they lighten in color a bit, 1 to 2 minutes.
-
15
Slowly add the caramel cream to the eggs, whisking constantly until completely incorporated.
-
16
Slowly add the chocolate mixture to the caramel mixture, whisking continuously.
-
17
The batter should be shiny and smooth, and hold the lines of the whisk.
-
18
Bake the tart:
-
19
Pour the filling into the prepared tart shell and bake on a cookie tray until the top is shiny and smooth and the center is set, about 30 minutes.
-
20
To test if the custard is done, gently touch the surface toward the center of the tart.
-
21
If the custard is still partially liquid and it glazes your finger, bake for an additional 5 minutes.
-
22
Do not let the filling rise; if it begins to rise, you will end up with a denser tart.
-
23
Allow the tart to cool for 1/2 hour on a wire rack before removing it from the metal tart ring.
-
24
Serving Suggestions:
-
25
This tart tastes best served at room temperature or slightly warm.
-
26
It can be served with a dollop of whipped cream or vanilla ice cream.
-
27
I also recommend the Espresso Ice Cream or the Cinnamon Caramel Mousse.
