Sweet Paul Eat and Make
Makes one 10-inch tart; serves 8
Talk about decadent! I also call this tart “Jenny Craig’s Worst Nightmare.” The chocolate is key. The better the chocolate, the better the tart. But it doesn’t stop there. Topping the creamy chocolate filling are shards of cashew brittle studded with flakes of salt. Maldon sea salt, from a small town outside London, is the finest finishing salt in the world.
You can also make the brittle on its own and serve it with cheese or as an addition to a green salad.
You Will Need
Butter a 10-inch tart pan.
Beat the butter and confectioners’ sugar in a large bowl with an electric mixer until creamy, about 2 minutes.
Add the egg yolks and beat well.
Add the flour and cocoa and work it together well with your fingers or with the mixer on low speed.
Press the dough into the tart pan. Prick the bottom with a fork. Refrigerate for 1 hour.
Preheat the oven to 350°F, with a rack in the middle position.
Place the pan on a baking sheet and bake until the crust is golden and crisp, 12 to 15 minutes.
Cool on a wire rack.
Place the cream, chocolate, and brown sugar in the top of a double boiler or in a metal bowl set over simmering water and melt together.
Once the mixture is smooth, remove it from the heat and pour it into the tart shell. Refrigerate until set, about 2 hours.
Place the granulated sugar in a saucepan over medium heat and cook, stirring, until it becomes a golden caramel, about 10 minutes. Stir in the salt.
Line a baking sheet with parchment paper. Spread the cashews on it, pour the caramel over them, and let cool.
Remove the tart from the refrigerator 10 minutes before serving.
Break the brittle into pieces, place on top of the tart, and serve.