This tart is not for the faint of heart. Its much too naughty for the prude. If you think chocolate is sexy, try having it with salted caramel and toasted marshmallow all over the top of buttery, flaky pie crust. If you
e looking for a way to impress your Valentines day date or anyone for that matter, THIS is the dessert you should be making
The Sex Tart
From Nicole Iizuka, POPSGUAR Food
1 pie crust
1 cup sugar
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon fleur de sel
2/3 cup milk
1 tablespoon culinary lavender
10 ounces dark chocolate
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
Special equipment:
9-inch tart pan with removable bottom
Kitchen torch
The night before, add culinary lavender to milk and let infuse overnight.
Preheat oven to 450F.
Unroll pie crust and press into tart pan, removing any excess overhang of pie crust with the edge of the pan. Puncture the dough with the prongs of a fork and then bake for 12 to 14 minutes, or until the dough is cooked through. Remove from the oven and let cool.
To make the caramel: In a medium sauce pot over medium heat, cook sugar, stirring occasionally until completely melted and the color begins to turn amber. Remove from heat and mix in butter. The sugar will start to bubble up, but keep mixing until the butter is completely incorporated and the mixture is smooth. Then add in the heavy cream and salt, and keep mixing until combined. Return the mixture to the heat for short bursts to thicken the caramel until it coats the back of a wooden spoon. Remove from heat and set aside.
To make lavender chocolate ganache: Strain lavender infused milk through a strainer or cheesecloth. Heat milk in a microwave safe glass for 1 to 2 minutes, or until the milk starts to simmer. Remove the milk and pour over chocolate. Let sit for a minute for the milk to melt the chocolate and then stir to combine.
Once the caramel has cooled to the touch, pour into pie crust in an even layer, about halfway up the crust. Let it set. Then cover with chocolate ganache and spread evenly over the top of the tart. Place the tart to the refrigerator and chill for 1 hour or overnight.
To make marshmallow frosting: In a mixing stand or using an electric mixer, whisk together egg whites, cream of tartar, and sugar until stiff peaks form and the meringue is glossy and smooth. Remove tart from refrigerator and dollop meringue mixture on top of the tart, making sure to pull as many peaks as you can. Use torch to brown the entire meringue and serve.
Cook Time: 3 hours
Serving Size: 8 to 10 servings Date: 2019-05-31
Dani Hertz just so you guys know Brandy doesnt pick the recipes. the pop sugar network does. she just works there and does the videos for them. dont blame her its just her job
reply
Star Bright79 Theres no in way HELL i can eat like she does all theses sugary sweets id be as BIG as a house maybe once in a blue moon but very little.
reply
Purple Noodles The only reason I clicked on this video was for the comments because I knew there would be some angry ones lmao yall funny asf reply
