- 1 ½ tasse de farine tout usage
- 2 tbsp of unsweetened cocoa powder
- ⅓ cup plus 2 tbsp of powdered sugar
- ½ cup (1 stick) of unsalted butter, cubed and very cold
- 1 medium egg, whisked
- ⅓ cup plus 2 tbsp of brown sugar
- ¼ cup (½ stick) of unsalted butter
- ⅓ cup plus 2 tbsp of golden corn syrup
- ⅓ cup of heavy cream, room temperature
- ½ cuillère à café de sel marin fin
- 4 gros blancs d’œufs
- 1 tasse de sucre cristallisé
- ¼ tsp of cream of tartar
- ¼ cuillère à café de sel
- 1 tsp of vanilla
- Prepare the tart shell dough, the day before baking. In a food processor, combine flour, cocoa powder and powdered sugar. Mix to combine. Add in cold butter cubes and pulse until you get pea sized crumbs (approx. 8 pulses). Add in the whisked egg and continue to pulse until just combined (approx. 5 pulses).
- The crumbs should stick together when pressed between your fingers.
- Pour out onto a clean surface and press the dough to form a cohesive ball. Flatten out to a rectangular shape (approx. ¾” thick. Dust with some flour if it feels too sticky. Tightly seal in plastic wrap and refrigerate for 1 hour.
- Remove dough from refrigerator and let rest for 10 minutes to slightly soften. Grease a 14”x4” removable bottom tart pan and set aside.
- Lay out 2 sheets of parchment paper. Lightly dust the first piece of parchment with cocoa powder and place the dough on top. Dust the top of the dough with cocoa powder and place the second piece of parchment on top. Roll out the dough to a 16”x6” rectangle. Use a bench scraper to try and keep the edges as straight as possible. Gently roll the dough up around the rolling pin and then evenly unroll over the tart pan. Use your fingers to gently press the dough into the bottom and sides of the pan. Cut away any excess and press the leftovers into any areas that seem to thin. Use a fork to prick the bottom of the crust. Wrap in plastic wrap and freeze overnight.
- The next day, preheat the oven to 350°F. Remove the tart shell from the freezer and place on a baking sheet. Cut a piece of parchment larger than the tart pan and crumple up.
- Unravel and press into the tart shell. Fill with pie weights or dried beans or dried rice.
- Bake for 15 minutes. Remove pie weights and parchment paper and bake for an additional 10-15 minutes. Set on a wire rack to cool.
- In a medium saucepan, combine brown sugar, butter and golden corn syrup. Heat over medium heat. Whisk while simmering for 3-4 minutes. Whisk in heavy cream and salt and continue to simmer for 8-10 minutes until the caramel has reduced and thickened. Set aside to cool, approx. 30 minutes.
- Once cooled, pour into the tart shell and refrigerate uncovered for a minimum of 1 hour to allow the caramel to harden and set.
Marshmallow Frosting & Assembly:
- Fill a small saucepan with approx. 1” of water and bring to a simmer over medium heat.
- In the bowl of a stand mixer, add the egg whites, granulated sugar, cream of tartar and salt and place over the saucepan.
- Whisk the egg mixture continuously until the eggs are warm to the touch and the sugar is dissolved, approx. 3-4 minutes. Note be mindful not to cook the eggs. Remove from heat and transfer to the stand mixer with the whisk attachment. Mix on high speed until stiff, glossy peaks form. Approx 8 minutes. Add in the vanilla extract and continue to mix for 10 more seconds. Fill a piping bag fitted with your choice of tip and pipe onto the cooled tart. Use a blowtorch to toast the frosting.
- Serve immediately and enjoy.
Recipe Tip:If you don’t have a blowtorch, you can place the tart in the freezer before the frosting stage for 30 minutes. Then frost the tart and broil on the top rack of the oven at 450°F for 30 seconds. Keep the oven door open and watch to not burn the frosting.
Tart Shell Prep: