The Sasquatch makes a tart

 The Sasquatch recently got interested in doing some baking.  He knows how to cook things that he likes but I don't think he has really done much baking.

First he made a sweet and tangy lemon tart.  Then he tried out this recipe for a Bittersweet Chocolate and Caramel Tart.   Recipe HERE

He brought some to share with us at Thanksgiving. Delicious! Each bite like candy!

The recipe has a lot of steps and parts of it look tricky...but he said "it's just following directions".

He took photos while making it and wrote about it.  

"The Sasquatch makes a Tart"   (in his own words)

Flour, sugar, and salt. The salt is pink, all I had was Pink sea salt

Add in butter

Wrap and chill for one hour

Roll it out in a perfect round shape like I did in the picture above

Roll it over the rolling pin to transfer it to the pan. Make sure you DON'T put enough flour down when rolling it out. This way you get to use a spatula to try to pry it off the table. This also gives you an opportunity to poke a few holes in it, these holes add flavor.

Use the leftover dough to fill in all those 'flavor holes' that appeared earlier

Cover with foil and add baking weights (rice)

Baked pastry. I used some of the left over to make a small personal size tart in the green ramekin

I used three if these for the filling

Whole milk and heavy cream. Bring to a boil, remove from heat and add the broken up chocolate bars.

Mix until smooth. Pour some of this into a small bowl and add the eggs and mix, pour that back into the pan and mix some more. Pour in to the pastry shell and bake again, make sure to leave enough room for the caramel

Do all the dishes so you can get them dirty again making the caramel

Melt the sugar, never stop stirring it. Be sure you have the butter and heavy cream pre-measured and handy since you can't stop stirring to do anything else.

Butter added

Heavy cream added

Done with the second bake

Add the caramel. Be sure to overflow it in at least one spot, this makes it a lot more fun and interesting when you try to remove it from the pan and the caramel has cemented itself to the edge. Eat your miniature sized tart while it's still warm and gooey and the other one is chilling in the refrigerator. Do the dishes again.