Category: Desserts

• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup cold water
• 1 stick high-quality unsalted butter, fully softened, divided
• For the Sugar Syrup:
• 3/4 cup white sugar
• 1/4 cup water
• 1 tablespoon water

• 1 cinnamon stick (optional)
• 1 lemon, zested in large strips (optional)
• For the Custard Base:
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract (optional)

1. Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what’s shown in the video.
2. Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
3. Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
4. Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
5. Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
6. Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
7. Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
8. Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
9. Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
10. Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
11. Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
12. Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
13. Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk buttermilk, almond, or coconut milk
• 1/2 cup vegetable canola oil, or melted coconut oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

This requires 4 hours in the fridge and takes about 1 1/2 hours to make so prepare in advance. This recipe makes about 8 servings.

• 1 1/2 sticks of butter (170 grams)
• 1 cup dark brown sugar
• 5 cups heavy cream
• 1 tbsp fine sea salt
• 1 vanilla bean seeded and scraped
• 6 large eggs (separated)
• boiling water

Caramel sauce:

• 1 cup sugar
• 1 tsp pure vanilla extract
• whipped creme fraiche and maldon sea salt for serving

Preheat oven to 325. In a large saucepan melt the butter. Add the brown sugar and cook over moderately high hear, whisking constantly until smooth and bubbly, about 5 minutes. Take off the heat and gradually whisk in cream. Return to the boil whisking again and add the salt and vanilla bean,

in a large heatproof bowl, whisk the egg YOLKS, Gradually whisk int eh hot milk and then strain into 8 ramekins. (6 oz) Set them in a shallow roasting pan and put it in the oven. With a tea kettle add the boiling water to the roasting pan. (half way up the ramekins) cover with foil and cook for 1 hour. (still slightly wobbly) Refrigerate for 4 hours.

To make the caramel sauce: In a saucepan mix the sugar with 2 tbsp of water and cook undisturbed over high heat until deep amber (about 6 minutes) Using a moistened pastry brush, brush down the sides of the saucepan to get the crystals from time to time. Remove from the heat and add 2/3 cups water and then stir until smooth. Let it cool and then add the vanilla.

top the custards with caramel, whipped cream and sprinkle with salt.