|Saveur's Chocolate Carmel Tart|
The visual of the tart with the Chef describing the decadent dessert made me quickly seek out my lap top and start searching for the recipe. I'm a sucker for any dessert that mixes Chocolate and Carmel - Turtles are my favorite candy, and those half bitten candies in the box? Guilty, I'm hunting for those carmel centers...
Fom my research, the yummy treat is a specialty of Brooklyn's Marlow and Sons and is a favorite download on Saveur.com http://www.saveur.com/article/Recipes/Chocolate-Caramel-Tart.
In my Easy Gourmet way of doing recipes, I threw out the idea of making my own Carmel, gleaned a few versions of this recipe and came up with my own. You can use martini glasses, daiquiri or Grandma's antique parfait's - This super rich, gooey dessert will be a final touch to a great holiday meal, or a special reward for a Santa's Elf after a long day of shopping...
Chocolate cookie layer:
12 oreos crushed in plastic bag. Use rolling pin to crush cookies.
A good carmel sauce from your local grocery or gourmet food store.
Basic Chocolate Ganache:
6 ounces chocolate, finely chopped (if you're using chocolate chips, this is 1 cup)
1/3 cup heavy cream
1 tablespoon pure vanilla extract
In a microwave-proof bowl, heat cream for 1 minute. Stir in chocolate. Let rest for a minute and stir again. If not fully melted, pop into micro again for 15-second increments, stirring each time, until fully melted. Remove from microwave. Makes 1 generous cup.
French grey sea salt on top.
In glass, layer crushed cookies, carmel and ganache. Can be served warm or set in frig. for 30 minutes. Top with a sprinkle of sea salt.