Passover Chocolate-Caramel Tart
I take my Passover desserts very seriously. I've been known to ball out on French macarons, almond-crusted cheesecakes and flourless cakes to make sure everyone gets their sweets fix, even with all the restrictions of the holiday. This year is no different. Meet my latest creation: A tart made up of an almond flour crust topped with a smoked caramel and salted lavender ganache. It's smokey, sweet, salty, floral and rich all in one tart pan. I can promise you, nobody will even mention the brisket after they try this tart.
The key to assembling this bad boy is the balance of temperatures. You want to make sure your crust is completely cooled before you add the caramel to make sure it doesn't get soggy. However, you want the caramel to be warm so it can easily spread along the bottom. Then, the caramel needs to chill, so you can add the warm ganache while still keeping the distinct layers. Just make sure you give the tart plenty of time to set in the fridge. I'd make it the day ahead with your brisket, so you won't have to even think about it on the day of your Seder.
WARNING: The caramel in this photo is from the first test, I tightened it up for this recipe below so it doesn't make a mess. But it obviously looks sexy, so it was an easy choice for the image!
Smoked Caramel and Lavender GanacheTart
Yield: 8 to 10 servings
Prep Time: 20 minutes, plus chilling time
Cook Time: 40 minutes
Total Time: 1 hour, plus chilling time
For the Crust:
2 cups almond flour
1 stick softened butter
1 tablespoon sugar
3/4 teaspoon kosher salt
For the Smoked Caramel:
1 1/4 cup sugar
1/4 cup water
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon smoked sea salt
For the Lavender Ganache:
12 oz dark chocolate
1 1/4 cup heavy cream
1/2 tablespoon instant espresso
1/2 teaspoon kosher salt
1/2 teaspoon ground lavender
Flake sea salt
- Make the crust: In a bowl, mix the crust ingredients until a smooth dough forms. Press into a 9-inch tart pan, then chill for 30 minutes.
- Preheat the oven to 350°. Bake over a sheet pan until golden brown, 25 minutes. Let cool completely.
- Meanwhile, make the caramel: In a small saucepan, combine the sugar and water over medium-high heat. Cook, without stirring, until the sugar dissolves and is amber in color, 6 to 7 minutes. Remove from the heat and stir in the remaining caramel ingredients. Let cool completely, then pour into the tart shell. Refrigerate for 30 minutes.
- Meanwhile, make the ganache: In a small saucepan, combine all the ganache ingredients over medium-high heat. Stir constantly until a smooth ganache forms, 4 to 5 minutes. Remove from the heat and let cool slightly, then pour over the caramel. Chill overnight.
- Garnish with flake salt and sumac, then slice and serve.