Butter Tarts with Chocolate Roasted Black Garlic Praline

Butter Tarts with Black Garlic
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Rating: 5
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Chef Ron Raymer, Smoked & Cracked
Servings
12 2-inch tarts
Servings
12 2-inch tarts
Butter Tarts with Black Garlic
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Chef Ron Raymer, Smoked & Cracked
Servings
12 2-inch tarts
Servings
12 2-inch tarts
Ingredients
Pastry
  • 450 grams lard
  • 2 ml salt
  • 950 ml flour sifted
  • 1 egg separated
  • 240 ml lemonade
  • zest of lemon rind
Filling
  • 180 ml brown sugar
  • 240 ml corn syrup
  • 2 eggs
  • 125 ml unsalted butter softened
  • 5 ml vanilla extract
  • pinch of salt
Apples, Browned
  • 15 ml butter
  • 15 ml brown sugar
  • 1 ml cinnamon
  • 1 Granny Smith apple cored and sliced
Other Fillings and Garnish
  • 36 pecan halves
  • 90 ml raisins
  • 4 cloves black garlic sliced
  • 115 grams dark unsweetened bakers chocolate
Servings: 2-inch tarts
Units:
Instructions
For Pastry
  1. Gently combine lard, salt and flour. Do not overwork.
  2. Beat egg yolk, add lemonade and lemon rind and whisk for a few seconds.
  3. Beat egg white until light and fluffy.
  4. Add yolk and lemonade mixture to the pastry, gently working it in.
  5. Add egg white and fold in.
  6. Form into ball. Cover and refrigerate for 1 hour.
For Filling
  1. While pastry is resting, combine brown sugar, corn syrup, eggs, butter, vanilla and salt in stainless steel bowl. Whisk until smooth. Set aside.
For Apples
  1. Melt butter with brown sugar and cinnamon in saucepan on low heat.
  2. Add apple and cook until slices are soft.
  3. Roll out pastry and put in tart shells or muffin pans to desired thickness (¼-inch).
  4. Put 3 pecan halves on walls of each tart.
  5. Add 1 apple slice, 3 raisins and 1 black garlic slice to each tart.
  6. Fill tarts with butter/corn syrup mixture to edge. Do not overfill.
  7. Bake at 375ºF (190ºC) approximately 30 minutes.
  8. Let cool. Remove tarts.
  9. Melt chocolate and then use to brush edges of tart. Drizzle remainder over tarts if desired. Serve.
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