| Recipe: |
6 sheets 9"x14" phyllo dough (could be a little larger; if smaller you may want to cut the chocolate mixture to 2/3 of recipe)
about 2 T. butter
3/8 c. sugar
3/4 c. heavy cream
4.5 oz. good bittersweet chocolate, coarsely chopped (I use Trader Joe's 72% Pound Plus bar)
3/8 t. flake sea salt, plus more for garnish
Preheat oven to 350 F. Melt butter in a small bowl. Line a baking sheet with a silicone baking mat or parchment. Place first sheet of phyllo on baking sheet; brush lightly with melted butter; repeat for all sheets. Roll or fold the edges of the phyllo to form a 1/4" - 1/2" lip. Prick the bottom of the phyllo with a sharp fork... take this seriously and try to go through all layers (if you don't, you'll end up with a domed phyllo crust that will not contain the chocolate later). Bake for about 12-15 minutes, until golden. I set the timer to check every 5 minutes so I can give the pastry some extra stabs with a fork if it starts seriously puffing up. Remove and allow to cool.
UPDATED crust technique:
Place a (metal) tart pan on a baking sheet. Brush a sheet of phyllo with melted butter, and drape over the tart pan, tucking the overlap up inside the rim (so all the dough is inside the pan and the shell can be easily lifted out of the pan when it's done). Repeat, setting each sheet at a different angle so that the dough is even around the crust. Weight down with pie weights for at least the first half of baking time to prevent puffing.
Put sugar in a heavy-bottomed dry saucepan over medium to med-hi heat. Let sit undisturbed until it starts to melt (2-3 minutes). Then cook another 1-2 minutes, stirring occasionally (but watching like a hawk) until sugar has melted into a deep golden caramel. Remove from heat onto a trivet (I made scorch marks on the wooden one I used, it was HOT) and carefully pour in cream (mixture will vigorously steam and bubble). Once bubbles begin to subside, return to moderate heat and cook, stirring constantly, until caramel dissolves. Remove from heat and add chocolate and salt. Whisk until chocolate is melted/incorporated. Cool slightly and pour onto crust. Spread evenly and sprinkle with a bit more salt if desired. Chill to set (about 30 minutes). Slice and serve.
Serves about 10. About 175 g carbs in one tart.
Slightly altered from September 2011 Health Magazine (?!?) |
