Whisknladle Chocolate and Salted Caramel Tart

Pastry Chef Jojo Rossi 

Whisknladle

1044 Wall St., La Jolla

858-551-7575, whisknladle.com

Prepkitchen 

7556 Fay Ave., La Jolla 

1201 Camino Del Mar, Del Mar 

858-875-7737, prepkitchen.com

Coming Soon: Little Italy location 

Seeking to bring “good food, good wine, and great people” together in one family of restaurants, owner and proprietor Arturo Kassel and owner/executive chef Ryan Johnston of Whisknladle and Prepkitchen focus on creating comfort food with unexpected gourmet twists. With a strong dedication to a farm-to-table culinary concept, Whisknladle Hospitality menus are in constant flux and reflect the best local farms and seasonal bounties have to offer.

Chef Jojo Rossi’s sweet and salty tart is the perfect end to a meal. Rossi works with seasonal ingredients to create pastry menus for Whisknladle and Prepkitchen that are constantly changing, matching the culinary philosophy of the establishments. Chocolate, sea salt and caramel are a favorite blend of flavors and combine for a decadent dessert that no one will want to skip. 

Rossi uses Valhrona chocolate, cocoa powder and cocoa nibs, available at Whole Foods. “High-quality chocolate is really what makes the tart shine, so use the best possible ingredients you can find,” she says. 

Whisknladle Chocolate and Salted Caramel Tart

Chocolate Dough 

8 ounces (2 sticks) butter, room temperature 

1 cup powdered sugar 

4 egg yolks 

1 teaspoon vanilla extract 

2 1/2 cups all-purpose flour 

1/4 cup cocoa powder 

1/2 teaspoon salt 

• In the bowl of a stand mixer beat together butter and powdered sugar until light and fluffy. 
• Add room temperature yolks one at a time, then add vanilla and scrape down bowl. 
• Add dry mixture (flour, cocoa powder and salt sifted together). Mix on low speed until just combined. 
• Wrap in plastic and chill for at least one hour before rolling. 

Salted Caramel Sauce 

2 1/2 cups sugar 

2 ounces corn syrup 

1 1/3 cups heavy cream 

1/2 vanilla bean, scraped 

1 1/2 teaspoons fleur de sel 

4 ounces butter 

• In medium-sized sauce pan (bigger than you think you’ll need) combine sugar, corn syrup and about ½ cup of water (just enough to make the mixture feel like wet sand). Wash down the sides of the pot with a pastry brush to make sure there are no granules of sugar on the side of the pot. 
• Cook over high heat until the mixture is a deep amber color. 
• While sugar mixture is cooking combine cream, vanilla bean, salt and butter. Bring to a boil and turn off. 
• When sugar is desired color turn off heat and very slowly pour cream mixture into sugar mixture (this will boil and expand vigorously — use extreme caution). 
• When mixtures are combined whisk together until smooth. 

Ganache filling 

12 ounces heavy cream 

12 ounces bittersweet chocolate 65-70% 

1 ounce corn syrup 

Bring cream and corn syrup to a boil. Pour over chopped chocolate. With a spatula gently stir until it just comes together. 

Cocoa Bean Whipped Cream 

1 cup heavy cream 

1/4 cup cocoa nibs 

Bring cream and nibs to a boil. Let steep for 30 minutes. Strain and chill overnight. Whip to soft peaks. 

To assemble: 

• Bake tart shell completely. 
• Unmold from pan and place on the plate you plan on presenting it on. 
• Add warm caramel sauce to fill 1/3 of the way. Chill until set (approximately 30 minutes). 
• Add warm Ganache (make Ganache right before you plan on filling it). 
• Chill for one hour and sprinkle top with fleur de sel. 
• Top with cocoa bean whipped cream.