From Denny: Everyone who enjoys a chocolate tart every time they can, raise their hands. Yeah, I thought so - sisters of the soul. I sure order it from the La Madeleine restaurant or other local bakery whenever it shows up in the display case. It's like a little piece of heaven in one tiny spot - a rich little chocolate pudding, a dollop of cream and some pie crust, simply divine.
This is a New York chef recipe from the famous restaurant Aureole. Chef Christopher Lee uses Sicilian sea salt to enhance the sweet creamy richness of the indulgent chocolate dessert.
He also includes the unlikely addition of the chocolate malt Ovaltine to the bittersweet baking chocolate.
Chocolate Tart with Salted Caramel and Spiced Chantilly Cream
Test Kitchen Tips:
Tart dough can be prepared 1 day ahead. Store dough in refrigerator. Let stand at room temperature 10 minutes before rolling into tart shells.
Chocolate tart can be prepare 1 day ahead. Refrigerate prepared tart, uncovered, until ganache is firm. Cover with plastic wrap and refrigerate until ready to serve.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.
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