| For the Chocolate Cremeux: |
| • | 10.4 oz. heavy cream |
| • | 10.4 oz. whole milk |
| • | 4 large egg yolks |
| • | 4.2 oz. sugar |
| • | 1/4 tsp. kosher salt |
| • | 7.9 oz. dark chocolate |
| |
| Method: |
| 1. | Make a crème anglaise with the milk, cream, sugar, egg yolks and salt (make thick enough to stand alone). Strain the hot crème anglaise over the chopped chocolate. Let stand for a minute, then emulsify until smooth. |
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| For the Chocolate Fudge: |
| • | 1 can condensed sweetened milk |
| • | 2 cups semi sweet chocolate |
| |
| Method for the Chocolate Fudge: |
| 1. | Heat milk to boil/scald. |
| 2. | Place over chocolate to melt. |
| 3. | Mix until all smooth. |
| |
| For the Oreo Cookie Crust (Tart Shell): |
| • | 3 cups chopped Oreo pieces |
| • | 5 tbsp. melted unsalted butter |
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| Method for the Oreo Cookie Crust (Tart Shell): |
| 1. | Mix melted butter with crushed Oreo pieces. |
| 2. | Press into tart shell. |
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| For the Meringue: |
| • | 4 large egg whites |
| • | 1/4 tsp. cream of tartar |
| • | 1/4 cup sugar |
| |
| Method for the Meringue: |
| 1. | Whip eggs until glossy and smooth, then add cream of tartar to help hold form. |
| 2. | Slowly add the sugar to the egg whites. |
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| For the Spiced Hazelnuts (garnish): |
| • | 1 cup hazelnuts |
| • | 1/2 cup confectioners’ sugar |
| • | 1/2 tsp. cayenne pepper |
| • | 1/2 tsp. cinnamon |
| • | 1 tsp. Kosher salt |
| |
| Method for the Spiced Hazelnuts (garnish): |
| 1. | Roast hazelnuts for 20 mins at 350degrees. |
| 2. | Place in bowl sugar, cayenne pepper, cinnamon and salt. |
| 3. | Coat hazelnuts after roasted in oven. |
| 4. | Put back in oven for 10 mins to get golden brown and sugar is slightly carmelized. |
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| For the Cherry Glaze: |
| • | 2 cups The Perfect Purée Cherry Puree, thawed |
| • | 1 cup sugar |
| • | 1 tsp. pectin |
| • | 1/2 tsp. gellan gum |
| • | 1/2 cup water |
| |
| Method for the Cherry Glaze: |
| 1. | bring the water to a boil, add the pectin and gellan gum whisk to combine. Next add the puree and sugar, reduce to a simmer and cook for 10 minutes until silky smooth. |
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| ASSEMBLE TART: |
| 1. | Make crust. |
| 2. | Make Chocolate Cremeux and place on top of cooled fudge layer. Let cool 2 – 4 hours until firm. |
| 3. | Make meringue and pipe on tart. |
| 4. | Torch meringue until golden. |
| 5. | Add the cherry glaze to plate. |
| 6. | Garnish with spiced nuts. |
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