CARAMEL & CHOCOLATE

CHOCOLATE-HAZELNUT TART

Makes 1 (9-inch) tart

A delectable complement to your favorite red wine, this creamy tart is all things sweet and salty, with a cranberry filling and a hazelnut garnish.

Chocolate Short Dough (recipe follows)
1 cup (200 grams) granulated sugar
⅔ cup (226 grams) dark corn syrup
2 large eggs (100 grams)
¼ cup (60 grams) dry red wine
¼ cup (57 grams) unsalted butter, melted
2 teaspoons (8 grams) vanilla extract
1½ cups (255 grams) fresh or frozen cranberries
1 cup (133 grams) peeled hazelnuts, skins removed, roughly chopped
1 cup (170 grams) semisweet chocolate chips
½ cup (120 grams) heavy whipping cream
Garnish: chopped hazelnuts, sea salt

1. Preheat oven to 350°F (180°C).

2. On a lightly floured surface, roll Chocolate Short Dough into a 12-inch circle. Transfer to a 9-inch square removable-bottom tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

3. Bake for 15 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool completely on a wire rack.

4. In a medium saucepan, stir together sugar, corn syrup, eggs, wine, melted butter, and vanilla until smooth. Stir in cranberries and hazelnuts. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 6 to 8 minutes. Remove from heat; let cool to room temperature.

5. Spoon cranberry-hazelnut filling into prepared tart shell, smoothing top with an offset spatula.

6. Place chocolate in a medium heatproof bowl. In a small saucepan, heat cream over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate. Cover and let stand for 5 minutes; whisk until smooth. Pour ganache over cranberry-hazelnut filling, smoothing to edges of tart. Refrigerate until chilled, at least 3 hours.

7. Garnish with hazelnuts and sea salt, if desired.

CHOCOLATE SHORT DOUGH

Makes enough dough for 1 (9-inch) tart

½ cup plus 1 tablespoon (127 grams) unsalted butter, softened
⅓ cup (67 grams) granulated sugar
2 large egg yolks (37 grams)
1½ cups (188 grams) all-purpose flour
¼ cup (21 grams) unsweetened cocoa powder
¼ teaspoon kosher salt

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.

2. In a medium bowl, sift together flour, cocoa, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. (Do not overbeat.)

3. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

QUICK AND EASY SKILLET COOKIE

Makes 1 (10-inch) skillet cookie

With melted