Smoked Chocolate Tart

PASTRY

Nov 19

Honey Caramel and Honeycomb Candy

Pastry Chef Maricsa Trejo of La Casita Bakeshop | Richardson, TX

INGREDIENTS:

Honey Caramel:
170 grams honey
190 grams brown sugar
230 grams heavy cream
56 grams butter
2 grams salt

Chocolate Tarts:
562 grams butter
375 grams sugar
4 eggs
7.5 grams salt
7.5 grams baking powder
1 kilogram all-purpose flour
112 grams TCHO Pro natural cocoa powder

Smoked Chocolate Ganache:
255 grams TCHO Pro 60.5% dark chocolate
180 grams heavy cream

Honeycomb Candy:
340 grams sugar
160 grams honey
¼ teaspoon salt
1 tablespoon baking soda

To Assemble and Serve:
TCHO Pro 60.5% dark chocolate, melted
Maldon salt

METHOD:

For the Honey Caramel:
In a pot over medium heat, cook honey and sugar until dark brown. Carefully whisk in heavy cream then add butter and salt. Cook another 5 minutes, stirring frequently. Remove from heat and let cool.

For the Chocolate Tarts:
Heat oven to 350°F. In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl, add eggs, and mix until just combined. While continuing to mix, slowly add all dry ingredients. Once dough forms, wrap in plastic and allow to rest 1 hour or overnight. Press dough into tart molds, fill with pie weights, and bake 20 minutes. Remove pie weights and bake for another 5 minutes.

For the Smoked Chocolate Ganache:
Using a smoker, smoke chocolate for 10 minutes. Meanwhile, in a separate pot, simmer cream. Pour warm cream over smoked chocolate, whisking to combine. When ready to use, make sure ganache is soft and almost pourable.

For the Honeycomb Candy:
In an extra large saucepan, add sugar, honey, salt, and 115 milliliters water. Gently stir to combine. Heat over medium-high flame until sugar is dissolved. Using a pastry brush dipped in cold water, brush sides of the pan to dissolve any residual sugar crystals. Do not stir. Continue cooking the mixture until it evenly reaches 300℉. Immediately remove from heat and whisk in baking soda, making sure to reach all corners of the pot. Once the syrup expands into a foam-like consistency, scrape it into a parchment-lined, 9-inch square pan. Allow the honeycomb mixture to harden for a few hours.

To Assemble and Serve:
Pipe room temperature Honey Caramel into Chocolate Tarts. Place Chocolate Tarts in freezer to set Honey Caramel. Meanwhile, break Honeycomb Candy into small pieces. Dip them into semi-sweet chocolate then place on a parchment-lined sheet tray. Once Honey Caramel is set, carefully place a scoop of Smoked Chocolate Ganache into each Chocolate Tart,. Using a small spatula, evenly spread Smoked Chocolate Ganache until smooth. Return Chocolate Tarts to freezer and chill until Smoked Chocolate Ganache is set. Top each Chocolate Tart with chocolate-coated Honeycomb Candy and sprinkle with Maldon salt.

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