We had the opportunity to enjoy this gorgeous, silky tart a few weeks ago in Los Angeles at Lucques Restaurant with Austerity Wines. Special thanks to Pastry Chef Sahar Shomali, who kindly shared her recipe, and photographer Silas Fallstich for capturing this shot!
Read more about our LA event with Austerity Wines here!
100 gr White rice flour
10 gr cocoa powder
50 gr sugar
2 gr salt
50 gr butter
Mix all the ingredients together until crumbly/ sandy.
Press into a 8"/9" tart shell.
Bake in 310F oven for 20-25 minutes, until set.
Let cool fully at room temp.
(Tools needed: Sugar thermometer, Fine mesh strainer)
250 gr milk chocolate
180 gr semi sweet chocolate
150 gr milk
100 gr heavy cream
100 gr sugar
40 gr water
2 ea yolks
1/4 tsp ground green cardamom (or your choice of spice)
Place the 2 chocolates in a large bowl. place over a pot of simmering water and melt the chocolate.
Once the chocolate has melted, take off the pot, place in a secure place and set a fine mesh strainer over the bowl. Reserve.
Meanwhile, bring the milk and the heavy cream to a simmer. Take off heat and set aside.
In a clean pot, mix together the sugar and water. With a wet brush (or wet fingers) clean the sides of the pot as to not have any sugar stuck to it.
Over medium heat, cook the sugar, until caramelized (340F). Take off heat.
Carefully whisk in the milk and cream mix. BE CAREFUL! It will bubble up and steam.
Once the mixture is fully incorporated and not bubbling anymore, whisk a small amount of it into the egg yolks. Then whisk the egg yolk mix into the caramel base.
Gently cook over low heat until 170F.
Take off heat and pour through the strainer onto the chocolate.
Whisk from the center out until all of the chocolate and liquid are mixed and smooth.
Season with cardamom powder and salt.
Pour the filling into the cooled tart shell.
Chill in refrigerator for at least 4 hours to fully set.
Serve with a dollop of unsweetened whipped cream and caramel sauce. Or a large scoop of coffee ice cream!