![]() ![]() ![]() I requested that she PLEASE include her famous tart crust. When you sign up for one of Paule's classes, she has a questionnaire soliciting your preferences, so she can plan the menu for the day. If you don't tell anyone how easy it is, I promise I won't either! That's it for a buttery, super flaky, amazingly delicious tart crust. Remove the bowl from the oven, add a cup of flour and stir. ![]() How does that work? It's a very unconventional technique: butter, sugar and a splash of oil and water are heated in the oven (yup, you heard right!) until the mixture is bubbly and golden brown. In fact, all you have to do is Google Paule Caillat's Crust and you'll find articles from Saveur, Food 52, The Kitchn, David Lebovitz and more! I love that it can be used for both sweet and savory tarts and love even more that it can be thrown together in minutes (hands on time) with no rolling or cutting butter into flour. It's one of Paule's cherished family recipes, and she's become quite famous for it. The crust is the same crust I used on my Goat Cheese and Tomato Soufflé Tarts. This one's great because the whole thing can be made in advance, ensuring less last moment frenzy. Have you ever noticed that if there's a chocolate choice on the menu, it usually gets the most takers? It's actually a recipe I thought you'd love as much as we did, and I knew it would be perfect for the all the upcoming occasions you might have on the docket: parties, picnics, potlucks, family get-togethers. I decided to share the crème de la crème today, since I brought back a block of French chocolate, and it was burning a hole in my pocket pantry. The menu consisted of a wonderful cheese course (and tutorial on French cheeses), a classic French salad, amazing make-ahead mini soufflés, steamed asparagus, Braised Chicken in Mustard Sauce and the crème de la crème, a decadent French Chocolate Tart topped with fresh raspberries. I'm not sure if it was the aura of excitement, the fine French ingredients, the expert instruction or the delightful company, but everything we prepared that day was fabulously, delicious. I actually shared a whole post on our market-to-kitchen culinary class, but I thought it might be fun to re-visit the experience with one of the fabulous recipes we learned that day in Paule's beautiful Parisian kitchen. Or perhaps it's because the whole trip, now that we're back in everyday-reality-mode, seems like a lovely dream that's quite fun to re-immerse ourselves in.Īlthough it would be impossible to choose a favorite memory of our week in France, one of the days we frequently reminisce about, is the one we had with Paule Caillat at Promenades Gourmandes, her delightful French cooking school. It might be because Scott has been sorting through a myriad of pictures, choosing the best of the best for his upcoming post: "April in Paris - A Photo Journey". soil for a week now, we're finding our hearts and spirits frequently wandering back to the streets of Paris and to this wonderful French Chocolate Tart with Brown Butter Crust. This tart is super simple, decadent, authentically French and probably the best chocolate dessert you"ll ever meet!Īlthough our feet have been solidly back on U.S. For more information, see our privacy policy. Transfer the tart carefully to the refrigerator and let it set overnight.This post may contain affiliate links.If it is very hot, then let it cool for a few more minutes before pouring it on the set chilled crust. Let the mixture cool for about 4-5 minutes.Let it sit for about 50-60 seconds and mix it very slowly with a whisk until everything comes together.Once you start seeing bubbles on the corners, take the cream off the heat and pour it over the chocolate butter mixture. Heat cream in a saucepan until it just begins to boil.Add the remaining 1/2 cup softened butter to the chocolate and keep aside.1 to 2 cm) and transfer the chocolate to a mixing bowl. Chop the room temperature milk chocolate to small pieces (approx.Shape the crust/ base of the tart and let it set in the refrigerator for at least thirty minutes.Give this a mix and transfer the mixture to a 10 inch tart tin. Transfer the crushed cookies to a mixing bowl and add the melted unsalted butter to it.Blend the butter cookies until they are complete powder like. ![]()
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