Restaurant Name: Moderne Barn
Chef’s Name: Chef Ethan Kostbar
Dish you will be serving at Westchester Magazine’s Wine and Food Week: Moderne Barn is participating in the Winemakers Connoisseur Dinner and Chef Ethan Kostbar is serving the Salt Chocolate Caramel Tart.
Quote: “A harmony of sweet, salty, sour, and spice complimented by the aroma of bright citrus and the texture of sweet cream.”
Salt Chocolate Caramel Tart Recipe
Serves 10-12 people
For the Crust
Ingredients:
1 1⁄2 cup flour
1⁄4 cup cocoa powder
1⁄4 tsp salt
5 ounces butter
1⁄2 cup confectioners’ sugar
2 egg yolks
1/2 tsp vanilla extract
Directions:
1. Add flour, cocoa powder, and salt to a bowl
2. Add butter and sugar
3. Slowly add egg yolks and vanilla extract
4. Place mixture in molds and cool for 20 minutes
5. Pierce with fork, and bake for 20 minutes at 350 degrees
For the Caramel
Ingredients:
2 cup sugar
1/4 cup corn syrup
1/4 cup water
1/2 cup heavy cream
1 Tbsp. Créme Fraiche
1/2 tsp. salt
1/4 lbs. butter
Directions:
1. Combine sugar, corn syrup, and water
2. Cook mixture to 330 degrees
3. Add heavy cream, crème fraiche, salt, and butter
4. Cool for 5 minutes, then add to cool tart shells
For the Ganache
Ingredients:
3⁄4 cup heavy cream
6 oz. bittersweet chocolate
Directions:
1. Heat heavy cream
2. Pour over bittersweet chocolate and stir
3. Pour over tart shells and serve chilled
For the Grand Marnier Macerated Strawberries
Ingredients:
2 pints strawberries washed, quartered
1/4 cup Grand Marnier
1/4 cup sugar
1 vanilla bean, split
1 orange, zest and juice
Directions:
1. Place all ingredients in a bowl and toss and serve on top of the tart
For the Strawberry Coulis
Ingredients:
1 pint strawberries washed, quarted
1/4 cup Grand Marnier
1/4 cup sugar
1 vanilla bean, split
1 orange, zest and juice
Directions
1. Put all ingredients in a pot and reduce mixture over medium heat
2. Once liquid is reduced by half, remove the vanilla bean
3. Place in bar blender, puree and cool
For the Orange Blossom Crème Fraiche
Ingredients:
2 cups Créme Fraiche
1 Tbsp Orange Blossom water
1/4 cups sugar
Directions:
1. Whisk all ingredients together until it has the consistency of soft whipped cream
2. Place a dollop on top of the cooled tart and serve
