claudia fleming’s chocolate toffee tart

yield: 10-inch tart (8 to 12 servings)

ingredients

For the Chocolate Crust

  • 1/2 cup (1 stick) salted butter, at room temperature

  • 1/2 cup plus 1 tablespoon confectioners’ sugar

  • 1/2 cup unsweetened cocoa

  • 1 large egg yolk

  • 3/4 teaspoon vanilla extract

  • 1 1/4 cups all-purpose flour*

For the Toffee Filling

  • One 8-oz jar Francine’s Outrageous Toffee Sauce with Bourbon®

  • 3.5 oz or 2/3 cup roasted unsalted peanuts, chopped

For the Chocolate Glaze

  • One 8-oz jar Francine’s Outrageous Fudge Sauce®

Preparation

  1. Prepare chocolate dough; In bowl using electric mixer combine the butter, confectioners’ sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, beat until blended. Sift flour into dough mixture. Beat on low speed until combined. Mixture will be crumbly. *Note: for a gluten free tart, use a gluten free flour like King Arthur Measure for Measure.

  2. Press the dough into the bottom and up the sides of a 10-inch tart pan with a removable bottom using your fingers. Note: You can use a 9-inch pan, but the crust will be thicker and the Toffee may take longer to set in step 4.

  3. Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool completely. Note: Blind baking the crust is important because it will not become soggy after the filling is added.

  4. Prepare Toffee filling: Place chopped nuts in a medium bowl. Use a rubber spatula to transfer the contents of an 8-oz jar of Outrageous Toffee Sauce with Bourbon into a 2-cup or larger pyrex measuring cup. Microwave in 20 second intervals, checking the sauce, until bubbling. Pour over peanuts, mix with spatula and pour hot toffee mixture into tart, spreading over entire tart bottom with either a rubber or offset spatula and allow to cool and set, at least 1 hour.

  5. Prepare Chocolate glaze: Use a clean rubber spatula to transfer the contents of an 8-oz. jar of Outrageous Fudge Sauce® into a clean 2-cup or larger pyrex measuring cup. Microwave in 30 second intervals, checking the sauce until bubbling. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour. The glaze will be shiny and smooth. Keep refrigerated until serving. Before serving, sprinkle with a few granules of fleur de sel, like Maldon. Cover and refrigerate after serving. Tart will keep in the refrigerator up to 5 days.