Black Bottom Tart W/ Pâté Sucre extra crust

By Mybigbuns

Another delicious tart. See lemon mousse tart for pâté sucre extra recipe.

Ingredients

• Filling:
• Pâté sucre prepared & baked.
• 1/2 cup cold milk
• 1/2 cup sugar
• 4 tsp cornstarch
• 1 1/2 cup hot scalded milk
• 3 egg yolks
• 2 tsp vanilla
• 1 1/2 oz choc chips
• 1 pkggelatin bloomed in 1/4 cup water
• 1 Tb rum
• 3 egg whites
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/4 cup sugar
• Topping:
• 2 cups heavy cream
• 2 Tb confectioners sugar
• Chocolate curls ( melted chocolate on waxed paper refrigerate & use peeler to rev curls)

Preparation

Step 1

Put cold milk, 1/2 c sugar & cornstarch into saucepan over heat. Add scalded milk boil for 3 min add 3Tb of this custard into egg yolks whip & add to custard. Put chocolate, 1 cup hot custard & vanilla in metal bowl over simmering water. Sir & let cool.
W/ leftover custard add bloomed gelatin & rum stir over bowl of ice water. Beat egg whites salt cream tartar & 1/4 cup sugar to soft peaks. Fold into cooled custard. Put chocolate into bottom of crusts & refrigerate till set. Top w/ rum custard. Whip cream w/ confectioners sugar & pipe on top of tart. Top w/ chocolate curls.In saucepan put water, sugar & corn syrup. Cook until amber colored. Whisk until boils (10 min). Turn down heat rev when dark in color. Add heavy cream & stir..be careful will boil up. Add butter & crime fraiche stir.. Cool. Fill each crust w/ 1/4 cup caramel. Let sit for 45 min.
Ganache:
Add boiled heavy cream to chocolate, whip. Let cool a bit and spread over chilled caramel. Top w/ moulin sea salt ( coarse) over top.