molten chocolate tart with salted caramel ice cream, caramel sauce and blood orange
Recipe courtesy of Kathryn Todd, Executive Pastry Chef, Seattle Golf Club (Shoreline, Wash.)
Ingredients
- Ingredients for chocolate pate sucree:
- butter - 250 gms., unsalted, room temperature
- powdered sugar - 200 gms.
- eggs - 2 ea.
- all-purpose flour - 250 gms.
- cocoa powder - 70 gms., sifted
- salt - 3 gms.
- Ingredients for molten cake filling:
- eggs - 3 ea., large, room temperature
- brown sugar - 60 gms.
- granulated sugar - 60 gms.
- butter - 120 gms., unsalted
- chocolate - 156 gms., melted, 60% bittersweet
- vanilla extract - 6 gms.
- all-purpose flour - 78 gms.
- cocoa powder - 78 gms., dark
- salt - pinch
- Ingredients for salted caramel ice cream:
- egg yolks - 8 ea.
- sugar - 250 gms.
- whole milk - 300 gms.
- heavy cream - 400 gms.
- butter - 60 gms., unsalted
- sea salt - 6-12 gms.
- Ingredients for caramel sauce:
- sugar - 300 gms.
- butter - 60 gms., unsalted
- water - 120 ml.
- heavy cream - 120 gms.
- sea salt - 4 gms.
Instructions
Procedure for chocolate pate sucree:
- Mix the butter with the powdered sugar until smooth.
- Add gradually the eggs, and mix until well combined.
- Add the cocoa, flour, and salt in one addition. Blend until well combined.
- Chill for at least two hours.
- Roll out enough dough to line six 3.5" tart shells, sides and bottoms.
- Chill until the filling is prepared.
Procedure for molten cake filling:
- In a mixing bowl, beat the eggs and sugars until light and fluffy.
- Melt the butter with the chocolate, then slowly fold with the egg foam mixture. Add in the vanilla. Lastly, add the cocoa, flour, and salt. Fold until the mixture is fully incorporated.
- Evenly distribute the batter into the prepared tart shells. Chill (up to 2-3 days) until they are ready to be baked.
- In 325°F oven, bake for about 10-12 minutes. (Chef’s note: The goal is to slightly under-bake the filling.)
Procedure for salted caramel ice cream:
- Mix 80 grams of the sugar quantity with the egg yolks. Whip on high in a mixer until you achieve the ribbon stage, and set aside.
- Take the remaining sugar and add that to a pan, dry.
- Cook the sugar to a light amber color of caramel. Stir sparingly at this stage.
- Take the caramel off the heat, and slowly add the heavy cream and stir. The mixture will steam, and bubble. Continue to add the cream. Then add the butter and milk. Add the sea salt to taste.
- Place the pot back on the stove to bring the temperature back up to a simmer.
- Using a ladle, slowly temper the caramel with the egg yolk foam. Add all of the ribbon stage yolks to the caramel. (Chef’s note: Stir and cook until it coats the back of a spoon and has thickened. Do not allow the custard to boil.)
- Pour through a fine sieve and chill the ice cream base for at least two hours or preferably overnight.
- Churn for 30-40 minutes in an ice cream maker. Allow it to freeze for several hours more.
Procedure for caramel sauce:
- In a saucepan, add the sugar and water together, and melt over medium heat. Cook until the sugar syrup reaches an amber caramel color.
- Remove from the heat and slowly add the heavy cream.
- Add the butter and salt, and using a whisk, stir until combined. Serve the sauce warm.
