This recipe is really exciting for me to post. Last October, while out to dinner with a friend at a locally acclaimed restaurant called The Lark Creek Tavern, (formerly the Lark Creek Inn), I had the honor of meeting the pastry chef. She had created a recipe that was so unique, utilizing so many wonderful seasonal ingredients, I eagerly awaited the next time I could connect with her. Kayci Edwards is the woman behind the divine sweets featured at the Lark Creek Tavern. She graciously invited me to The Lark, not only to talk about the recipe I had devoured that night (which unfortunately was no longer in season and on the menu), but to try out two of her latest creations. Today’s post is bursting with chocolate and amazing flavor pairings that could be an ideal dessert as we head into Easter, Passover, Mother’s Day – you name it. Guests will be ooh la la-ing it with each bite!
Since this recipe has so many ingredients it is best to compile a full shopping list. This is not a recipe that you should try to do the day of your party, while it can be done, it is best to make it at least 2 days prior so you do not feel rushed when preparing the rest of your meal.
Chef Kayci Edwards
Executive Pastry Chef The Lark Creek Tavern
Bay Area local, Pastry Chef Kayci Edwards, found her passion for pastry at an early age baking and cooking dinner with her mom and has studied with Susan Principe for about a year and Maggie Leung,
A graduate of The California Culinary Academy’s Baking and Pastry Arts program, Edwards excels in creativity and a passion for the freshest ingredients. She is known for her Pecan Sticky buns which she learned from baking with her mom when she was growing up.
After graduation, Edwards worked for The Lark Creek Inn Restaurant group at the former Lark Creek Inn and also when it reopened as the Tavern at Lark Creek in Larkspur, CA. As the Executive Pastry Chef at the Tavern at Lark Creek, she is responsible for creative development of the desserts as well as the morning pastries for brunch, which change weekly, and the continued quest for new product.
Chocolate Sucre Ingredients
1/2 lb powdered sugar
1 lb unsalted butter, room temperature
1/2 TBSP vanilla extract
1 lbs (6 oz) flour
2 oz cocoa powder
1 tsp salt
Chocolate Sucre Directions
Cream together butter, sugar and salt. Add eggs one at a time then add the vanilla extract. Combine flour, cocoa and salt and add to butter mixture and mix until combined. Wrap in plastic and chill until firm. Roll out and poke holes in the bottom of the tart shell to keep it from creating bubbles. Bake 350 degrees in a convection oven for 5-6 minutes, let cool then pour the ganache.
Chocolate Tart Filling
1 lb dark chocolate, chopped
6 oz butter
4 eggs, lightly beaten
1 2/3 cup heavy cream
1/2 cup sugar
Chocolate Tart Directions
In a large-size saucepan, combine chocolate and butter and melt over medium heat.
In a bowl, combine sugar, 2/3 cup of the heavy cream and eggs, whisking to combine. Slowly add chocolate mixture to egg mixture whisking continuously. Note: the remaining 1 cup of whip cream will be used upon serving the tart.
Pour filling into pre-baked shell and bake at 350 or 20-25 minutes. Bake until the filling, one inch from the edge, is set but the center is still wobbly when gently shaken.
Caramel Sauce Ingredients
2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 cups cream
Caramel Sauce Directions
Combine the sugar, corn syrup and water and bring to a boil. Cook until sugar reaches a medium amber color. Add the cream slowly to stop the caramel. Use a long whisk because the caramel will splatter and put off harmful steam.
Candied Walnuts Ingredients
8 oz walnuts, rough chopped
Pinch of cinnamon
Pinch of cayenne pepper
Brown sugar to coat
About 1/2 of an egg white (keep the whole white as you may need a little more then half.)
Candied Walnuts Directions
Weigh out the walnuts and give them a rough chop. Whip the egg whites until foamy, they do not need to hold a stiff peak.
Add your spices to the white, then add the walnuts, stir to coat. Add brown sugar until the nuts look like they’re dry. Initially the brown sugar will begin to moisten because of the egg white and turn dark, but as you add the sugar it will become lighter as it no longer soaks up the moisture. Bake at 350 degrees until walnuts start to turn a light amber color and they no longer look moist, they do not need to be stirred.
Take remaining 1 cup of whip cream and add 1 tsp vanilla. Whip until firm. Add caramel sauce to the plate, to make it more decorative you can place in a zip lock bag, snip off one small end and have fun decorating the plate with it. Place a piece of chocolate tart on top, garnish with a generous dollop of whip cream and sprinkle with candied walnuts. Then sit back and watch your guests eyes light up like fireworks on the fourth of July. It is magic.
Refrigerated cake will keep well wrapped in plastic and refrigerated.
As a Foodily Ambassador; I’ve assembled a wonderful Easter menu that I hope you will enjoy. Here’s a menu teaser….
-Green Beans With Anchovy & Soft Egg
-Lemony Prawn & Pea Pasta
-Snapshots From Italy: Roman Easter Soup
-Easter Lamb Recipe
-Potatoes Antico Modo
-Indian-spiced Mixed Nuts
-Easter Meringue Cups
I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.