The Café au Lait Tart

INGREDIENTS:
makes one 14 x 5-inch tart

for oatmeal praline:

  • 40 g rolled oats
  • 75 g sugar
  • 1 Tbspn honey

for oat crust:

  • 100 g oat flour
  • 160 g all-purpose flour
  • 50 g sugar
  • 7 Tbspn (99 g) unsalted butter,cold and cut in pieces
  • 1 large egg yolk
  • ½ tspn vanilla extract
  • 3–4 Tbspn cold water

for milk jam:

  • 460 g whole milk
  • 100 g sugar
  • ¼ tspn baking soda
  • scant ¼ tspn salt
  • wild blueberry jam

for dark chocolate espresso ganache

  • 200 g 68–72% bittersweet
  • chocolate
  • 45 g 99% unsweetened chocolate
  • 227 g heavy cream
  • 1½ Tbspn unsalted butter
  • 1 tspn espresso powder
  • 2 Tbspn honey
  • flaked seasalt

METHOD:

  1. for oatmeal praline. Preheat oven to 180° C. Spread the oats on a baking sheet. Bake for about 7 to 10 minutes, stirring once or twice, until golden brown. Remove from oven and let cool. Line a baking sheet with a silpat or parchment paper. In a light-colored bottom saucepan, combine the sugar and honey over medium high heat. Do not stir—if necessary, swirl the pan to cook the sugar evenly. Cook until the sugar has turned a deep caramel color. Remove from heat and immediately stir in the toasted oats. Working quickly, spread the oats in a thin layer on the prepared baking sheet and let cool completely. Once cool, break into very small pieces.
  2. for oat crust. Using a food processor or pastry cutter, mix the flours and sugar together. Cut the cold butter into the flour mixture until the size of small peas. Add the egg yolk and mix to combnie. Gradually add the vanilla extract and cold water while mixing just until a dough begins to form when pressed between two fingers. Do not overmix. Form the pastry into a disc, wrap with parchment paper or plastic wrap, and chill for at least one hour.
  3. Preheat oven to 220° C. Roll or press the cold dough into the tart pan to for a ¼-inch-thick crust. Trim off and discard the excess dough. Prick the bottom of the dough all over with a fork, cover with parchment, and weigh down with pie weights. Chill again if the dough has softened. Bake for 13 to 15 minutes until the edges have turned golden. Remove the weights and the parchment paper, and continue to bake for 5 to 7 minutes more until golden brown. Remove from the oven and let cool.
  4. for milk jam. Combine the milk, sugar, and baking soda in a large, heavy-bottomed pot or dutch oven and bring to a boil over medium high heat, stirring occasionally. Once at a boil, reduce the heat to medium low and let simmer, stirring frequently and scraping the bottom with a spatula, for about 45 minutes to 1 hour, until the milk has turned a medium light caramel and is the consistency of jam. Stir in the salt, remove from heat, and let cool.
  5. Spread the milk jam onto the bottom of the cooled crust, smoothing with the back of a spoon or spatula. Top with a very thin layer of wild blueberry jam.
  6. for dark chocolate espresso ganache. Chop the chocolate and melt in a double boiler. Keep warm. In a saucepan, combine the heavy cream and butter. Bring just to a simmer, remove from heat, and stir in the espresso powder. Gradually pour the hot cream over the melted chocolate, stirring constantly with a spatula. Add the honey and stir until smooth.
  7. Immediately pour the warm ganache on top of the jam layer, being careful not to disturb the jam. Do not overfill the tart; there may yet be a few teaspoons of leftover ganache. Just when the ganache starts to set, sprinkle the top of the tart with flaked seasalt and pieces of praline. Save any leftover praline for later use. Let the tart set at room temperature completely before serving, about 1 to 2 hours.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s