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Ingredients
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Crust
Chocolate Filling
Cocoa Nib Caramel
Crème Fraîche
Method
Crust Preparation
Make the Crust
In a mixing bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add cold cubed butter and mix until crumbly. Then add egg yolk and ice water, mixing until dough forms. Wrap in plastic and chill for at least 30 minutes.
Chocolate Filling Preparation
Prepare the Filling
In a saucepan, heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth. Add sugar, vanilla, and eggs, whisking to combine.
Bake the Tart
Pour the filling into the cooled crust and bake at 350°F (175°C) for 20-25 minutes until set. Let cool completely.
Cocoa Nib Caramel Preparation
Make the Caramel
In a saucepan, combine sugar and water. Cook over medium heat until sugar dissolves and turns a deep amber color. Remove from heat and carefully stir in heavy cream, cocoa nibs, and salt. Let cool slightly.
Crème Fraîche Preparation
Prepare the Crème Fraîche
In a bowl, mix heavy cream and buttermilk. Cover and let sit at room temperature for 12-24 hours until thickened. Refrigerate until ready to use.
Serving
Serve the Tart
Slice the chocolate tart and drizzle with cocoa nib caramel. Serve with a dollop of crème fraîche on the side.
