As summer fades, the comfort food cravings begin. Try this wonderful little fusion of sweet and salty and you’ll forget about the nights drawing in.
- 1 recipe Butter Pastry (recipe follows)
- 6 ounces bittersweet or semi-sweet chocolate
- 2 egg whites, at room temperature
- 1/2 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/4 cup of sugar
- 1/8 teaspoon salt
- 3/4 cup pecans or walnuts (optional)
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter
Preparation: Line bake sheet with parchment paper. Heat oven to 400/350 degrees F.
- Prepare butter pastry. Let pastry stand at room temperature for 30 minutes until pliable. Position Rack to in lower third oven. Heat oven to 400 degrees F.2.
- Lightly flour surface and roll pastry out to an 1/8 inch thick. Fold pastry in half and transfer to a parchment lined bake sheet. Unfold pastry. Loosely fold and roll edges to form a rimmed crust. Bake for 10-12 minutes or light golden (crust will be a little raw inside).
- Meanwhile place chocolate in a microwave-safe bowl. Microwave on 50 percent power (medium) about 2 minutes or until chocolate is almost melted, stirring frequently and until melted; set aside.
- Place egg whites, vanilla and cream of tartar in mixer bowl and beat on medium to high speed until soft peaks from. Gradually add sugar and and salt and beat until egg whites are stiff and glossy. Add chocolate and nuts(if using) into beaten egg whites; fold until just combined.
- Remove pastry from oven. Reduce oven to 350 degrees F. Spread chocolate filling over partially baked pastry. Bake about 10 minutes more until surface looks dry and slightly cracked (filling will be fudge inside). Remove from oven and place bake sheet on a cooling rack for at least 45 minutes. Sprinkle with confectioner and shaved chocolate.
TO MAKE BUTTER PASTRY:
Place all-purpose flour and salt in a bowl stir to combine. Add in butter, using a pastry blender cut butter to pea size pellets and blend into the flour mixture. Sprinkle 1 1/2 tablespoons of cold water over flour mixture; toss gently with a fork just until moist enough to hold together (if needed add an additional 1 1/2 teaspoons of cold water). Gather flour mixture into a ball, kneading gently until it holds together. Cover with plastic wrap and chill for at least 30 minutes.
Recipe courtesy of www.bakersroyale.com