Chocolate Caramel Tart with Sea Salt
Will Sheff (Okkervil River)
Will Sheff: “I reverse-engineered (read: basically stole) this recipe from a great place in Brooklyn called Marlow and Sons. Their version of it is one of my favorite desserts ever and I spent a few botched tries sometime last winter trying to figure out how the whole thing worked. I still don’t know precisely how they do theirs, but after many attempts and failures and discouragement and redoubled efforts this is what I came up with, which tastes pretty similar to me and which I like just as much.”
“If you’ve never made caramel before that’s the tricky part because while you’re cooking it can be hard to tell what consistency (and toughness) this molten sugar-water is going to thicken into once cooled. It took a couple tries for me to develop the requisite zen-like calm needed to assess when to remove the caramel from the heat, but gradually I discovered that for me five minutes after you add the cream and the butter etc seems about right. The finished tart is a great mixture of crunchy cookie crust and ludicrously rich chocolate-and-caramel, and the sea salt is like a surprising exclamation point at the end of everything.”
Chocolate cookie crust
- 2 cups crushed chocolate cookies (I often use chocolate Teddy Grahams because you kind find them lots of places, but basically any not-overly sweet simple chocolate cookie is gonna work)
- 3/4 cup melted butter
- 1 1/2 cup sugar
- 2/3 cup water
- 2/3 cup whipping cream
- 10 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup whipping cream
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- Preheat oven to 375°F.
- Combine the cookie crumbs and butter in a medium bowl and mix well. Press the crumb and butter mixture firmly and evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake for 8 minutes. Set aside and cool before filling.
- Stir the sugar and 1/3 cup water in a heavy medium saucepan over low heat until the sugar dissolves.
- Increase the heat and boil until the syrup is an amber color – swirling the pan occasionally and brushing down the sides with a wet pastry brush – about 8 minutes. Remove from heat.
- Add the cream, butter, vanilla and salt (the mixture will bubble up).
- Return the pan to very low heat; stir until the caramel is smooth and the color deepens, about 5 minutes. Refrigerate the caramel uncovered until cold but not firm – about 20 minutes – before pouring into the crust to fill it a little more than halfway.
(This recipe may make slightly more caramel than is called for, depending on the size of your pie pan. If you want, once it cools slightly you can pour any excess on wax paper to cut into caramels.)
- Bring the cream to boil in a heavy small saucepan. Add the chocolate and whisk together until smooth.
- Fill the rest of the pie or tart crust with the chocolate filling. In the end, you want slightly more caramel than chocolate in the tart.
Refrigerate until firm, about 45 minutes.
Just before you serve the tart, sprinkle the top of it with a dusting of sea salt to taste. Not sure how to measure this – a little bit more than you might think and a little bit less than what seems gross? Make sure you use a coarsely-ground sea salt (but not too thick and crunchy). Added bonus for different sizes of flakes, which looks nice and makes the flavor more complex. I use Halen Môn, which is a wonderful sea salt from Wales (I suspect that the name just means “sea salt” in Welsh?), sliced into very thin, wide flakes.
All content copyright © Jennifer Robbins and Jenville Productions