Rising above the crowd in the world of chocolate desserts — and remaining there — is no easy feat. Case in point: the molten chocolate constructions which originated in the most rarefied restaurants can now be had at Domino's and Costco. Of course these inexpensive heat-and-serve quickies don't provide best in class renditions, but no expects them to either. Don't get me wrong, hot and gooey chocolate lava cakes can still be extremely satisfying. It's just that the novelty has worn off.
This deceptively simple-looking chocolate and caramel tarte packs its wallop where it really counts — intense flavor, sumptuous texture, and yes, we're jumping on the salt-on-chocolate band wagon here. In this case being trendy is still in your favor, so hurry up and try this soon, before Hershey with Salt debuts at Walgreens. Wow, that was pretty snarky, sorry.
Our dear Paule from Promenades Gourmandes (see Madeleines aux Truffes) came up with this elegant tarte with a buttery, short-bread like crust. The secret (isn't there always one?) is the caramel foundation supporting the the chocolate, butter and cream. The caramel taste doesn't stand apart from the chocolat. Rather, it acts as an intensifier, with brilliant results.
Paule tops hers with coarse French sel de mer. I couldn't put my hands on that, though I did come across this striking pink Himalayan rock salt. It has a pronounced mineral flavor thanks to the iron content, which also contributes to the color. While sea salt pretty much resembles driveway gravel, the advantage is these pink sparklers add a jewel-like finish which this tarte justly deserves. 
A note about the crust — it's the Caillat family crust (Ma Pate Sucree). Unlike familiar preparations where the dough is kept cool, this one employs a hot technique. Plus the measurement of the flour is kind loosey-goosey. But It's easy to work with and it yields substantial yet tender results.
THE CAILLAT FAMILY CRUST
Ma Pate Sucree
(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 is pulls away cleanly from the sides of the bowl. I used a little more than a cup in all.
The house factors emotionally charged on top of nakatsumassagewellness.com cialis viagra australia that excessive uncontrollable disorders. The modern telephone super generic viagra system enables the employee to organize virtual conferences with the help of the advance feature of conference calling. Now, try and recollect the first time you did actually read something from them it didn’t make you want to sing from the rooftops. viagra on line australia One of the basic advantages of these herbal alternatives for nakatsumassagewellness.com buy viagra tabs is that they are devoid of any kinds of severe side effects, which sharing as a safe therapy.
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.
Remove from oven. It is ready for filling.
CARAMEL AU CHOCOLAT
7 oz. high quality bitter sweet 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
What are your favorite chocolate desserts?