This is a somewhat simplified version of one of our signature desserts. It may seem complicated, but the individual components are not difficult, and they can even be made ahead and assembled at the last minute.
Knife pastry chef Eric Cobb based the filling on an Italian budino—a rich, dense chocolate pudding, which contrasts with the tender tart shell, the cold, crunchy crystals of espresso granita, and satiny salty-sweet caramel sauce.
Use dark roast coffee beans, like French roast or espresso, for the custard. When you’re making the salted caramel sauce, patience is a key ingredient. Take your time with each step of the process, or you’ll wind up with burned clumps of sugar and have to start over again. But when it all comes together, this dessert is a stunner!
SERVES: 6
FOR THE ESPRESSO GRANITA:
½ cup sugar
3 cups warm water
3 ounces espresso
FOR THE CHOCOLATE TART SHELLS:
8 tablespoons unsalted butter
¼ cup plus 1½ teaspoons granulated sugar
1 ounce liquid eggs, like Egg Beaters, plus more if needed, or 1 large egg yolk, plus more if needed
½ teaspoon vanilla extract
1 cup plus 2 tablespoons cake flour, plus additional for dusting
¼ cup plus 1 tablespoon unsweetened cocoa powder
¾ teaspoon kosher salt
FOR THE COFFEE CHOCOLATE CUSTARD:
½ cup whole milk
¼ cup heavy cream
¼ vanilla bean
2 tablespoons whole coffee beans
1 large egg yolk
2 tablespoons plus ¾ teaspoon sugar
4 ounces (¼ pound) best-quality bittersweet chocolate 65–70 percent, like Valrhona Guanaja 70 percent, chopped
⅛ teaspoon smoked Maldon sea salt
FOR THE SALTED CARAMEL SAUCE:
¼ cup sugar
¼ vanilla bean, split lengthwise
¼ cup plus 1 tablespoon heavy cream
1 tablespoon butter
¾ teaspoon Maldon sea salt
Make the espresso granita: In a heatproof container, dissolve the sugar in the water. Add the espresso and stir to combine. Pour the mixture into an 8 × 8–inch cake pan and place the pan in the freezer. When the mixture is frozen, remove the pan from the freezer and scrape the surface with a fork to form crystals. If the mixture starts to melt, return the pan to the freezer until it freezes again. You may have to do this several times before you have a panful of crystals. Cover the pan and return it to the freezer until ready to use.
Make the chocolate tart shells: Preheat the oven to 350 degrees F. Lightly spray 6 muffin cups or mini-tart pans with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on low speed until completely combined. Add the egg and the vanilla and mix on low until combined. In a small bowl, whisk together the cake flour, cocoa powder, and salt. Add half and mix on low until combined; then add the other half of the mixture and continue mixing until no streaks of flour show. The dough should hold together when you squeeze it; if it’s dry and crumbly, add a little more liquid egg or egg yolk.
Turn the dough out onto a piece of plastic wrap and pat it into a circle about an inch thick. Wrap the dough and chill it in the refrigerator for at least an hour.
Remove the dough from the refrigerator. Dust a flat surface with cake flour and turn the dough onto the surface. Roll the dough into an 8 × 11–inch rectangle, ⅛ inch thick. You may need to add additional flour to keep the dough from sticking.
Cut 6 circles 4 inches in diameter and carefully fit them into the prepared muffin cups or tart pans. Place a cupcake paper in each tin or a piece of parchment paper in the tart pans and add enough pie weights or dried beans to cover the bottom.
Bake the tart shells for 4 minutes. Remove the pan from the oven, remove the liners and weights, and bake for another 4–5 minutes.
Place the pan or pans on a rack, and as soon as they are cool enough to handle, remove the tart shells and let them cool completely on a rack.
Make the coffee chocolate custard: In a medium saucepan, combine the milk, cream, vanilla bean, and coffee beans. Bring to a boil, turn off the heat, and steep the beans for 30 minutes. Strain the mixture, discard the beans, and return the milk/cream mixture to the pan. Return the pan to the burner and turn the heat to low; you want to see steam rising from the surface of the mixture. It’s okay if small bubbles appear around the edge, but don’t let the mixture boil.
In a small heatproof bowl, whisk the egg yolk and sugar until completely combined. Place the chopped chocolate in a large heatproof bowl.
Add a few tablespoons of the hot milk mixture to the eggs and whisk to combine. Add the egg mixture to the pan and cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly and coats the back of the spatula.
Strain the hot egg/milk mixture over the chocolate. Add the salt and blend with an immersion blender until completely smooth.
Press a large piece of plastic wrap over the surface of the custard so it doesn’t form a skin. Set aside and let cool to room temperature.
When the custard is cool, fill the tart shells evenly.
Make the salted caramel sauce: In a heavy-bottomed saucepan over medium-high heat, add the sugar. Stir the sugar constantly with a heatproof spatula, until it turns golden brown.
Add the vanilla bean and slowly add a tablespoon or two of the cream. Let the mixture bubble for a few seconds and then slowly add the remaining cream. Be careful; it will bubble up. Stir constantly until all the sugar has dissolved.
While continuing to stir, add the butter and salt and stir until dissolved. Remove the pan from the heat to cool slightly.
To plate the dessert: Lay out six plates. Put a tablespoon of the caramel sauce on each plate and smear it with the back of the spoon.
Place a filled tart shell in the middle of each smear. Scoop out a tablespoon of granita and place it at the side of the tart. Serve immediately.