From The Kitchen

Caramelia Tart

This Caramelia Tart from the Dogwood features honey roasted peanuts, vanilla caramel and sea salt sable. With a delicious balance of salty and sweet, you'll love every bite! 

Pie dough
2 cups all-purpose flour
3/4 cup cold cubed butter
1/2 teaspoon kosher salt
2 teaspoons sugar
1/4 cup ice water
In a stand up mixer with a dough paddle, flake butter into flour, salt and sugar until it reaches a sandy-like consistency. Add ice water until the dough comes together, refrigerate until firm and chilled.

Caramelia Tart
*This amount makes 2 pies
1 lb 4 ounces dark chocolate
200 ml milk
350 ml cream
3 Eggs
Bring milk and cream to a boil, and pour over chocolate. Add eggs, and mix until fully incorporated. Strain through a chinos and pour into the prepared pie shells an inch from the top. Bake with a cover at 300 degrees for 35 minutes or until the chocolate is set. Remove from oven and cool before decorating.

Honey Roasted Peanuts
1/2 cups salted peanuts
1 tablespoon corn syrup
Granulated sugar
In a large pot bring corn syrup to a simmer and add peanuts. Coat peanuts entirely and start dusting with honey powder and sugar. Once peanuts have started to absorb the sugar, remove from heat and place on a silt pat. You may have to work more sugar onto the peanuts as they tend to stick together.

Vanilla Caramel
1 cup sugar
¼ cup water
2 cups cream
1 teaspoon sea salt
1 vanilla bean, split and scraped
Place sugar and water into a large pot and bring to caramel/burnt stage. Add heavy cream, sea salt and vanilla. Reduce until shiny. Pour a thin layer over tart.

For plating, add whipped cream and cocoa nibs, and you’re ready to enjoy!

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