Wine & Food Week Recipes: Salt Chocolate Caramel Tart

How to whip together these mouth-watering confections from Moderne Barn.



Photo by Andre Baranowski

Restaurant Name: Moderne Barn
Chef’s Name: Chef Ethan Kostbar
Dish you will be serving at Westchester Magazine’s Wine and Food Week: Moderne Barn is participating in the Winemakers Connoisseur Dinner and Chef Ethan Kostbar is serving the Salt Chocolate Caramel Tart.
Quote: “A harmony of sweet, salty, sour, and spice complimented by the aroma of bright citrus and the texture of sweet cream.”

Salt Chocolate Caramel Tart Recipe

Serves 10-12 people

For the Crust

Ingredients:

1 1⁄2 cup flour

1⁄4 cup cocoa powder

1⁄4 tsp salt

5 ounces butter

1⁄2 cup confectioners' sugar

2 egg yolks

1/2 tsp vanilla extract

Directions:
1. Add flour, cocoa powder, and salt to a bowl
2. Add butter and sugar
3. Slowly add egg yolks and vanilla extract
4. Place mixture in molds and cool for 20 minutes
5. Pierce with fork, and bake for 20 minutes at 350 degrees

For the Caramel

Ingredients:

2 cup sugar

1/4 cup corn syrup

1/4 cup water

1/2 cup heavy cream

1 Tbsp. Créme Fraiche

1/2 tsp. salt

1/4 lbs. butter

Directions:

1. Combine sugar, corn syrup, and water
2. Cook mixture to 330 degrees
3. Add heavy cream, crème fraiche, salt, and butter
4. Cool for 5 minutes, then add to cool tart shells

For the Ganache

Ingredients:

3⁄4 cup heavy cream

6 oz. bittersweet chocolate

Directions:

1. Heat heavy cream
2. Pour over bittersweet chocolate and stir
3. Pour over tart shells and serve chilled

For the Grand Marnier Macerated Strawberries

Ingredients:

2 pints strawberries washed, quartered

1/4 cup Grand Marnier

1/4 cup sugar

1 vanilla bean, split

1 orange, zest and juice

Directions:

1. Place all ingredients in a bowl and toss and serve on top of the tart

For the Strawberry Coulis

Ingredients:

1 pint strawberries washed, quarted

1/4 cup Grand Marnier

1/4 cup sugar

1 vanilla bean, split

1 orange, zest and juice

Directions

1. Put all ingredients in a pot and reduce mixture over medium heat
2. Once liquid is reduced by half, remove the vanilla bean
3. Place in bar blender, puree and cool

For the Orange Blossom Crème Fraiche

Ingredients:

2 cups Créme Fraiche

1 Tbsp Orange Blossom water

1/4 cups sugar

Directions:

1. Whisk all ingredients together until it has the consistency of soft whipped cream
2. Place a dollop on top of the cooled tart and serve