2 cups all-purpose flour
2 tbsps granulated sugar
1 stick unsalted butter, cold and cut into small pieces
2 tbsps heavy cream
¼ cup ice water
1 cup heavy cream
½ cup half and half
3 tbsps granulated sugar
1 tsp vanilla extract
2 eggs, large
10 oz Green & Black’s Pure Dark Chocolate Salted Caramel, chopped
Confectioner's sugar, for dusting (optional)
PREHEAT oven to 350°F.
PREPARE the pastry shell: use a food processor to combine the flour and sugar. Add butter and pulse until you have a coarse sand-like consistency.
DRIZZLE in heavy cream, while the machine is still running on low. Then drizzle in ice water while the machine is still running.
REMOVE dough from food processor onto a floured surface. Coat with flour and form a flat round disc. Refrigerate for an hour.
ROLL out dough on a floured surface, until large enough to cover the bottom of a 9-inch tart pan (with removable bottom).
PUSH down firmly to the bottom and sides of the pan, using your fingers. Cover the pastry with aluminum foil and add baking beans to keep the pastry in place.
BAKE for 30 minutes and set aside to cool while preparing filling. Reduce the oven temperature to 325°F.
USE a double boiler to melt chopped Green & Black’s Pure Dark Chocolate Salted Caramel, cream, and half and half until glossy, for the filling. Remove from heat and add the sugar. Stir to combine.
BEAT the eggs with a fork in a separate bowl. Add eggs to the chocolate mixture and stir until well combined.
POUR the chocolate mixture over your prepared pastry.
BAKE the tart until set but not cracked (15 minutes). Cool and dust with confectioners sugar before serving.
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.