For the Chocolate Cremeux: |
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10.4 oz. heavy cream |
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10.4 oz. whole milk |
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4 large egg yolks |
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4.2 oz. sugar |
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1/4 tsp. kosher salt |
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7.9 oz. dark chocolate |
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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: |
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1 can condensed sweetened milk |
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2 cups semi sweet chocolate |
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Method for the Chocolate Fudge: |
1. |
Heat milk to boil/scald. |
2. |
Place over chocolate to melt. |
3. |
Mix until all smooth. |
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For the Oreo Cookie Crust (Tart Shell): |
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3 cups chopped Oreo pieces |
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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: |
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4 large egg whites |
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1/4 tsp. cream of tartar |
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1/4 cup sugar |
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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): |
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1 cup hazelnuts |
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1/2 cup confectioners’ sugar |
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1/2 tsp. cayenne pepper |
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1/2 tsp. cinnamon |
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1 tsp. Kosher salt |
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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: |
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2 cups The Perfect Purée Cherry Puree, thawed |
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1 cup sugar |
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1 tsp. pectin |
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1/2 tsp. gellan gum |
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1/2 cup water |
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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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