Tag Archives: Macaroon Crust

Salted Chocolate Caramel Tart with Almond Macaroon Crust

28 Mar

Salted Chocolate Caramel Tart with Almond Macaroon Crust

 

Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

 

For the crust:

  • 2 cups almond meal ( I get it at Trader Joe’s but you can grind your own)
  • ¾ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 egg white

 

To make the crust:

  1. Preheat oven to 425° F. Generously butter a 9-inch tart pan and set aside.
  2. In a medium bowl, mix together the almond meal, sugar, vanilla, and egg white.
  3. Spoon it into the prepared pan and gently press it into the bottom and up the sides. Bake for 10 minutes and let cool on a rack. While crust is cooling, make the caramel.
Butter the tart pan

Butter the tart pan

Mix the almonds, egg white, and vanilla

Mix the almonds, egg white, and vanilla

Into the pan

Into the pan

Press it into the pan

Press it into the pan

Baked

Baked and cooled

 

 

For the caramel:

  • 1 cup sugar
  • 6 tablespoons butter
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

 

To make the caramel:

  1. In a medium-sized saucepan, heat the sugar on medium-high heat. Stir constantly with a heat-proof rubber spatula until the sugar melts. Caution: melted sugar is very hot! Once you have started to melt the sugar do not stick your finger in or lick the spoon to taste—you will get burned!
  2. Heat the sugar until it turns a golden caramel color. If you have an insta-read or candy thermometer it will be ready at 350F. If you don’t have one, just go by the color. But be careful—the caramel will go past that point very quickly and burn fast. Remove it from the heat as soon as it turns to caramel—it will continue to cook even after removed from the heat.
  3. Add the butter and whisk until butter is fully incorporated. The caramel may bubble up as you to do this.
  4. Add the cream and whisk until the caramel becomes smooth. Add the vanilla and salt and whisk again.
  5. Let cool slightly and pour into the macaroon crust to completely coat the bottom. Now you are ready to make the chocolate glaze.
I'm melting

I’m melting

Melting

Melting

still melting

still melting

melting

caramel!

Butter

Butter

add cream and whisk until smooth

add cream then whisk until smooth

Pour into crust

Pour into crust

 

 

For the chocolate:

  • 6 ounces bittersweet chocolate
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • Pinch of salt
  • Flaky sea salt for sprinkling on top

 

 

To make the chocolate glaze:

  1. Put all chocolate glaze ingredients into a bowl and microwave for one minute. Let stand for a minute or two and then stir until smooth.
  2. Pour the chocolate glaze over the caramel filling and lightly sprinkle with flaky sea salt. Let chill in the fridge until firm about two hours.
In the bowl

In the bowl

into the microwave

into the microwave

stir

stir

pour

pour

a sprinkle of salt

a sprinkle of salt

Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

 

 

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Lemon Tart with Coconut Macaroon Crust

25 Mar

This one speaks for itself:

Lemon Tart for Passover

Lemon Tart for Passover

Lemon Tart with Coconut Macaroon Crust

For the crust:

  • 3 ½ cups sweetened coconut
  • 3 large egg whites
  • ¾ teaspoon vanilla extract

For the filling:

  • 4 large egg yolks
  • 1-14 ounce can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 2 large lemons, juiced (1/2 cup) and zested

To make the crust:

  1. Preheat oven to 375°F. Generously butter a 9-inch tart pan. In a medium bowl mix together the coconut, egg whites, and vanilla extract. Lightly press mixture against the bottom and sides of the tart pan to form the walls of the crust.
  2. Bake for 10-15 minutes until the crust is lightly golden. Remove from oven and let cool on a rack while you make the filling. Lower oven temp to 325°F.

To make the filling:

  1. In a medium bowl whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest. Pour the filling into the cooled shell and bake until just set 15-20 minutes. Set on a rack to cool, then refrigerate until chilled.
Mix the coconut, egg whites, vanilla

Mix the coconut, egg whites, vanilla

Butter the pan

Butter the pan

Into the prepared pan

Into the prepared pan

Form the crust

Form the crust and bake

While the crust cools make the filling--egg yolks

While the crust cools make the filling–egg yolks

Sweetened condensed milk

Sweetened condensed milk

Add vanilla

Add vanilla

and lemon zest

and lemon zest

Fresh squeezed lemon juice

Fresh squeezed lemon juice

Whisk it together

Whisk it together

Crust is ready to be filled

Crust is ready to be filled

Bake it

Bake it

All set

All set

Glistening gorgeousness

Glistening gorgeousness

Chill it

Chill it

Lemon Tart for Passover

Lemon Tart for Passover

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