Page 18 - 3FrenchHens

18 three french hens, two macarons, and lovers in a bakery

• 1 tablespoon granulated sugar
• 1/8 teaspoon salt
• 1 ¼ cups all-purpose flour
Directions

- Begin by setting your oven to 400 degrees F. Once hot, add together the butter, oil,
water, sugar, and salt in a medium size bowl that is safe to put in the oven. Set the bowl
in the oven (you should have seen that one coming) and bake for 12 to 15 minutes or
until the butter bubbles and browns at the edges.

- Take the bowl out of the oven and quickly stir in the flour to form dough. Place the
hot dough in a 9” tart pan that has a removable bottom. Stretch the dough a bit with
a spatula and let cool. Once cool enough to touch use your hands to press the dough
into the bottom and up the sides. Use a fork to prick holes in the bottom of the dough
and then place in the preheated oven, baking for about 15 minutes or until it is golden
in color. Allow the crust to cool completely before adding the chocolate filling.
- Set your oven’s temperature to 350 degrees F. In a large saucepan, spread the sugar
so that it is one even layer. Over medium heat, cook the sugar until it begins to
caramelize and liquid-like around the edges. To make sure the sugar melts evenly, pull
the liquid from the edges to the center of the pan. Once all of the sugar melts it should
start to caramelize very quickly. Watching it closely, allow the sugar to smoke without
burning. Remove the saucepan from the heat and add in the coffee.
- Stir in the butter and salt, re-heating the pan over low heat if necessary, until they melt.
Then stir in the chocolates and continue stirring until smooth. Add the eggs, flour, and
vanilla extract one at a time until everything is well combined.
- Pour the chocolate mixture into the prepared crust and bake in the preheated oven
for about 20 minutes or until the chocolate filling begins to crack at the edges while
maintaining its wiggly center. Allow the tart to cool before dusting with the cocoa
powder (if using) and slicing and serving.