I am so excited to collaborate with Saltverk to create recipes using their amazing sea salt. If you don’t know about them I urge you to read about the company and try the salt. Saltverk hand harvests the salt from Westfiords in Iceland using 100% green geothermal energy. The raw material is from the clean and pristine sea water of the Westfiords. Using quality ingredients for me is extremely important and this artisanal salt is just that, high quality, sustainable and environmentally friendly. Its more than just about flaky sea salt, Saltverk produces an array of flavored salts.
Flaky sea salt, birch smoked salt, black lava salt, licorice salt, seaweed salt, arctic thyme. Each salt with a distinct and complex flavor that adds incredible flavor to any dish.
I thought I would start this journey with dessert, as a child I always wanted to have dessert first. I’m certain you have seen recipes for chocolate chip cookies topped with flaky sea salt or have had salted caramel, well that was my inspiration when I created this recipe. Salted Caramel and Chocolate Ganache Tart. For this recipe I used the licorice sea salt, the Persian licorice root is subtle and the resulting flaky sea salt infused with this root is amazing, the caramel, dark chocolate ganache and whipped cream are taken to another level when finished with this salt.
Pastry (Based on recipe by Martha Stewart)
4 oz (1 stick) unsalted butter at room temperature
1/2 c powdered sugar
1 c flour
1/4 tsp salt ( used flaky sea salt)
1 egg yolk
Cream butter and powdered sugar, add the egg yolk and beat just until combined, add the flour and salt mix just until its cohesive, don’t over beat. Press into a disc and refrigerate for one hour. Pre heat oven to 400 degrees, roll out or press dough into tart pan or pastry rings, place in freezer for 30 minutes. Line tart or tartlets with parchment and fill with pie weights or whatever you like to use. Bake for 18-20 minutes you will see the edges just starting to brown, remove pie weights and parchment and continue baking until golden brown, another 10-15 minutes (baking time will vary as all ovens are different).
Caramel (Inspired by recipe from Bon Appetite)
1 1/2 c sugar
1/8 tsp cream of tartar
1/3 c water
6 tbs unsalted butter
1/3 c heavy cream
1 tsp salt (licorice sea salt)
In heavy bottomed non reactive largish (4 qt) saucepan bring the sugar, cream of tartar and water to a boil stirring only until the sugar melts. Reduce heat to medium continue cooking, swirling the pan every few minutes until it turns a deep amber color. Remove from heat, add the butter 1 tbs at a time stirring constantly (It will bubble so be careful) Once butter is all incorporated add the heavy cream and salt. Set aside to cool to room temperature. Once cooled pour into tart shell, not to the top of the shell about halfway and refrigerate while you make the ganache.
4 oz dark chocolate (chopped)
4 oz (1/2 cup) heavy cream
Place the chopped chocolate into a mixing bowl. Heat the milk to scalding, pour over the chocolate and let it sit for 5 minutes. Start stirring it from the middle until all the chocolate is melted and you have a creamy smooth mixture. If all the chocolate has not melted place bowl over some hot water in a pot and stir until completely smooth and silky. Remove caramel filled tart(s) from refrigerator and pour enough ganache so that it reaches the top of the shell. Refrigerate until set. Serve with whipped cream and a sprinkling of sea salt. Whip heavy cream to stiff peaks adding powdered sugar to desired sweetness.
The salt really makes this dessert special. If you love salt, if you love artisanal products, if you love products that are sustainable and environmentally friendly I highly recommend finding some Saltverk Sea Salt. More recipes are coming… Love this product and the company.