CHOCOLATE SALTED CARAMEL TART
INGREDIENTS:
[Almond Chocolate Sweet Pastry]
1 1/4 cups flour...
1/4 cup ground almonds
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 tsp salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp vanilla extract
1 egg
1-2 tbsp ice water

[Caramel]
1 1/2 cups sugar
1/2 cup water
1/2 cup heavy cream
5 tbsp (70 g) unsalted butter
1 tsp salt


[Chocolate Ganache]
1/2 cup heavy cream
4 oz (120g) bittersweet chocolate, chopped
Garnish
sea salt crystals


DIRECTIONS:
Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Remove the pan from the heat and add the cream. It will bubble a little bit.
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve!

Cranberry Bliss Bars

 Yield: 2 1/2 dozen bars

Prep Time: 35 min

Cook Time: 20 min + cooling time

 

 

A white- chocolate cranberry blondies recipe that is very reminiscent of Starbuck's Cranberry Bliss Bars.

 

 Ingredients:

 

 BLONDIE LAYER:

 3/4 cup (1 1/2 sticks) salted butter, cubed

 1 1/2 cups packed light brown sugar

 2 large eggs

 3/4 teaspoon vanilla extract

 2 1/4 cups all-purpose flour

 1 1/2 teaspoons baking powder

 1/4 teaspoon salt

 1/8 teaspoon ground cinnamon

 1/2 cup dried cranberries

 6 ounces white baking chocolate, coarsely chopped

 

FROSTING:

 1 package (8 ounces) cream cheese, softened

 1 cup powdered sugar, sifted

 6 ounces white baking chocolate, melted

 1/2 cup dried cranberries, chopped

 

 

 

Directions:

1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.

2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.