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City Palate Recipe: Almond Citrus Ricotta Cake

Desserts

Salted Caramel and Chocolate Tart

Nov/Dec 2008
Adapted from a recipe in Waitrose Food Illustrated

9” or 10” store-bought pie shell
1 c. sugar
1 c. whipping cream
¾ c. butter
5 oz dark chocolate, at least 70% cocoa
¼ t. Maldon salt

Cook pie shell according to manufacturer’s instructions. Cool. Put sugar in a heavy saucepan with 1 tablespoon of water. Stir. Heat until the sugar dissolves, but don’t stir. Increase the heat and boil until the sugar turns amber. Remove the pot from the burner and carefully whisk in ¾ cup of the cream (the mixture may splutter) and ½ cup butter. Simmer for 3 minutes and pour into the pastry shell. Cool for 30 minutes.

Chop the chocolate and melt it in the microwave or in a heavy pot on the stove. Whisk in the remaining cream and butter. Drizzle onto the caramel and gently swirl both mixtures together with a knife. Chill 6 hours to set, then crumble Maldon salt all over before serving. Serves 6.