Valrhona Chocolate Tart, Bbq Cherry & Whiskey Caramel Recipe
Make Valrhona Chocolate Tart, Bbq Cherry & Whiskey Caramel Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Shortcrust Pastry (Pâte Sucrée)
Valrhona Dark Chocolate Filling
BBQ Cherries
Whiskey Caramel
Finishing & Garnish
Method
Sweet Shortcrust Pastry (Pâte Sucrée)
- 1
Combine dry ingredients
In a large bowl, whisk together the flour, confectioners' sugar, and 1/4 tsp sea salt until evenly combined.
- 2
Cut in butter
Add the cold cubed butter and rub it into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
- 3
Add egg and bind
Stir the egg yolk, cold water and vanilla into the mixture until it just comes together; do not overwork. If too dry, add up to 1 tsp cold water, 1/2 tsp at a time.
- 4
Chill and roll
Gather the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (up to 2 days). On a lightly floured surface, roll dough to about 1/8-inch thick and large enough to line a 9-inch tart pan with removable bottom. Press into pan and trim excess. Cover and chill 20 minutes.
- 5
Valrhona Dark Chocolate Filling
- 6
Prepare chocolate
Place the chopped Valrhona chocolate in a heatproof bowl.
- 7
Heat cream and milk
In a small saucepan, combine the heavy cream and milk and bring just to a gentle simmer over medium heat (do not boil).
- 8
Temper chocolate
Pour the hot cream mixture over the chopped chocolate. Let sit 1 minute, then gently stir from center outward until smooth and glossy. Add the 3 Tbsp butter and stir until incorporated.
- 9
Add egg for silkiness
In a small bowl, whisk the egg with the tablespoon of sugar. Temper the egg by whisking in a few tablespoons of the warm chocolate mixture, then whisk the warmed egg mixture back into the chocolate bowl until fully combined. Stir in 1/4 tsp sea salt.
- 10
Fill and chill
Pour the chocolate ganache into the cooled baked tart shell and smooth the top. Cover and chill in the refrigerator at least 2 hours (or until set) while you prepare the cherries and caramel.
BBQ Cherries
- 11
Cook cherries
In a medium skillet over medium heat, combine the pitted cherries, brown sugar, and apple cider vinegar. Cook, stirring occasionally, until cherries begin to release juices, about 5–7 minutes.
- 12
Add BBQ flavor
Stir in the tablespoon of bbq sauce, smoked paprika and lemon juice. Taste and adjust salt or sweetness as desired. Simmer gently 2–3 minutes.
- 13
Thicken
Mix the cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the cherries and cook 30–60 seconds until the sauce slightly thickens. Remove from heat and let cool to room temperature. The cherries should be saucy but not runny.
- 14
Cool before using
Allow cherries to cool completely before placing them on the chilled chocolate tart so they don't melt the ganache or make it weep.
Whiskey Caramel
- 15
Make clear caramel
In a heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 Tbsp water over medium heat. Swirl the pan gently (do not stir vigorously) until the sugar dissolves and turns an amber color—watch closely to avoid burning, about 6–8 minutes.
- 16
Incorporate cream and butter
Remove the pan from heat and carefully pour in the warm heavy cream while whisking (steam will rise). Stir in the 2 Tbsp butter until melted and smooth. Return briefly to low heat if needed to fully combine.
- 17
Finish with whiskey and salt
Stir in the whiskey and 1/4 tsp sea salt. Let the caramel cool slightly until thickened but still pourable. If you prefer a thicker drizzle, cool longer.
- 18
Cool to room temperature
Allow the caramel to come to room temperature before drizzling over the tart so it will stay on top rather than dissolve into the ganache.
Assemble & Finish
- 19
Top with cherries
Once the chocolate filling is set and the cherries are cooled, spoon the BBQ cherries over the center of the tart, leaving a small chocolate border visible. Arrange evenly and gently press any larger cherries into the ganache so they adhere.
- 20
Drizzle whiskey caramel
Using a spoon or small pitcher, drizzle the cooled whiskey caramel over the cherries and ganache in a decorative pattern. Let the caramel set for 10–15 minutes.
- 21
Garnish and serve
Sprinkle flaky sea salt lightly over the tart and dust the exposed chocolate border with a little cocoa powder. Add optional fresh cherries or candied orange peel for color. Let the tart sit 10 minutes at room temperature before slicing with a hot, dry knife (wipe between cuts).