Chef Dena Peterson shares her recipe for a German chocolate tart below:
1 homemade pie crust, or 1 prepackaged pie dough sheet
½ cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate chips
1 Tablespoon espresso, or strong coffee
1 teaspoon vanilla extract
½ cup toasted coconut
½ cup toasted & ground pecans
Chocolate Paint (recipe follows)
Preheat oven to 350°F. Butter a 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Press dough into pan; trim overhang. Chill for thirty minutes to prevent dough from "slouching" in the oven. Bake crust until golden, about 25 minutes; cool.
Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in coffee, vanilla and toasted coconut. Spoon the ganache into the crust and smooth top. Sprinkle the ground pecans on top of chocolate. Allow chocolate to harden before serving.
To serve, paint the plate with the chocolate-stout mixture. Place slice of tart on plate and drizzle with caramel.
1 cup Rahr Ugly Pug, heated
½ cup corn syrup
12 oz bittersweet chocolate
In a stainless steel bowl set over hot water, combine the chocolate and corn syrup. Stir until melted. Pour the hot beer into the mixture and whisk well to combine. Paint the sauce onto your serving plate with a paintbrush.