THE CAILLAT FAMILY CRUST
(For a 9" tarte pan with a removable bottom)
3 oz butter
3/4 c. – 1 c. + flour, more as needed
1 T. vegetable oil
3 T. water
1 T. sugar
pinch of salt
Preheat oven to 410 degrees.
In a Pyrex bowl, combine the butter, oil, water, sugar, salt. Place in the hot oven for approximately 15 minutes, until the mixture is boiling.
Remove from oven, add flour quickly (start with about 3/4 c.) until it forms a ball. Keep adding flour, a spoonful at a time, until it pulls away cleanly from the sides of the bowl. I used a little more than a cup in all.
Pat the dough evenly over the bottom and up the sides of the tarte pan. Pierce all over with a fork.
Bake at 410 degrees for 15 minutes. The crust should be light brown and show fine cracks.
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Remove from oven. It is ready for filling.
CARAMEL AU CHOCOLAT
7 oz. high quality bittersweet chocolate
1 c. granulated sugar
7 T. unsalted butter
3/4 c. heavy cream at room temperature
a few drops of lemon juice
Melt the chocolate and butter in a double boiler or in the microwave on low power.
When melted, whisk in the cream until the mixture is smooth.
Make the caramel: place the sugar in a heavy pot and squeeze a few drops of lemon juice over top. Cook over medium high heat and remove from the heat when the caramel turns light brown.
Carefully add the chocolate mixture to the caramel and whisk for a couple of minutes until completely smooth.
Pour into prepared tarte crust and refrigerate