1 recipe Ryan’s pie crust
Bittersweet
Chocolate Truffle Topping
Caramel
Filling
Whipped
Cream
Tart Shell
2
cups flour
1
teaspoon salt
2/3
cup shortening- cold
¼
cup ice-cold Sprite, soda water, or cold water
Mix
flour, salt, and shortening with a pastry blender until flour resembles coarse
meal. Add cold soda and mix with a fork
just until the dough starts to form a ball. Do not over-mix! (You can also do this in the food processor-
just do not over-mix once you add the water!)
Scoop dough out onto a floured surface and knead just to form dough into
2 balls, one larger than the other. Let the dough rest covered with a towel for a few minutes. Then roll out the dough and carefully place dough
into a tart pan. Place a sheet of aluminum
foil over the crust and fill the bottom with uncooked beans. Bake crust in a 475-degree oven for 12
minutes, then carefully remove foil and beans, return tart to the oven, and cook
shell for 5-7 minutes more or until crust is starting to turn golden
brown.
Caramel Filling
1
– 14-ounce package caramels
½
cup half-and-half or evaporated milk
¾
cup butter
In
a small saucepan melt caramel, butter, and milk over low heat. Let cool for a while and then pour into the
cooled tart crust.
Bittersweet Chocolate Truffle Topping
¾
pound bittersweet chocolate
1
cup whole milk or half and half
2
ounces unsalted butter
1
teaspoon vanilla
¼
teaspoon salt
Melt the chocolate, milk, and butter in a double boiler or a very heavy saucepan over low heat stirring constantly with a whisk. When all is melted and mixed together, whisk in vanilla and salt. Set aside, whisking occasionally until topping is room temperature and thickened, about 1 hour. Then spoon this topping over the caramel and spread it out to the edge of the crust. When completely cool place the tart in the refrigerator for several hours. Take the tart out of the refrigerator 2-3 hours before serving caramel to come to room temperature. Serve with a large scoop of whipped cream.
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