Text 6870, 99 rader
Skriven 2011-02-08 17:10:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 780
===================
780
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Milk Chocolate-Caramel Tart W/Hazelnuts & Espresso
 Categories: Pies, Pastry, Nuts, Chocolate, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Unbleached all purpose
           - flour
    1/3 c  Powdered sugar
    1/4 ts Salt
    1/2 c  Chilled, unsalted butter; in
           - 1/2" cubes
      1 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
    1/4 c  Water
    1/3 c  Heavy whipping cream
      2 tb Unsalted butter; in 1/2"
           - cubes
      1 ts Apple cider vinegar
    1/4 ts Salt
    2/3 c  Hazelnuts; toasted, husked,
           - coarse chopped

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Heavy whipping cream
  1 1/2 ts Instant espresso powder
      4 oz High-quality milk chocolate;
           - chopped
      1 tb Unsalted butter
      1 tb Cacao nibs *
 
  Special equipment: 13 3/4"x4 1/2" rectangular tart pan with
  removable bottom
  
  This delicious tart has a buttery shortbread crust, a rich
  hazelnut-caramel filling, a creamy espresso-chocolate
  topping, and a sprinkling of crunchy cacao nibs (pieces of
  roasted cacao beans).
  
  For crust: Blend flour, powdered sugar, and salt in
  processor. Add butter; using on/off turns, blend until
  mixture resembles coarse meal. Add 1 tablespoon ice water;
  process just until dough begins to clump together, adding
  more ice water by teaspoonfuls if dry. Transfer dough to 13
  3/4 x 4 1/2-inch rectangular tart pan with removable bottom.
  Press dough onto bottom and up sides of pan. Freeze crust 20
  minutes.
  
  Meanwhile, position rack in center of oven and preheat to
  375oF. Bake crust until golden brown and cooked through,
  about 30 minutes. Cool crust completely in pan on rack.
  
  For filling: Stir sugar and 1/4 cup water in heavy medium
  saucepan over medium heat until sugar dissolves. Increase
  heat and boil without stirring until syrup is medium amber,
  occasionally brushing down sides of pan with wet pastry
  brush and swirling pan, about 8 minutes. Remove pan from
  heat. Add cream (mixture will bubble up). Place saucepan
  over medium heat; stir until caramel bits dissolve. Add
  butter, vinegar, and salt; stir until butter melts. Stir in
  hazelnuts. Spoon filling into crust. Chill until cold and
  set, about 30 minutes.
  
  For topping: Combine cream and espresso powder in small
  saucepan. Bring to simmer over medium-high heat, stirring
  occasionally, until espresso powder is dissolved. Remove
  from heat. Add chocolate and butter; stir until smooth.
  Spread chocolate mixture over caramel. Sprinkle with cacao
  nibs. Chill tart until topping is set, about 1 hour. 

  DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  
  Remove tart pan sides. Place tart on platter; cut crosswise
  into 8 bars and serve.
  
  * Bits of shell-roasted cacao beans; available at many
  specialty foods stores and from chocosphere.com.
  
  Bon AppOtit | February 2010
  
  by Rochelle Palermo
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 02 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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