cream of tartar

Chocolate Frosted Swig-Style Cookies

(20 ounces) all-purpose flour

(4 ounces) dutch-process

baking soda

baking powder

salt

(2 sticks, 8 ounces) butter, softened to room temperature

(9.25 ounces) granulated sugar

(3 ounces) powdered sugar

neutral-flavored oil (canola, vegetable, grapeseed, etc)

eggs

sugar,

(1 stick, 4 ounces) butter, softened

(8 ounces) powdered sugar

heavy cream

vanilla extract

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line several large, rimmed baking sheets with parchment paper.

For the cookies, in a medium bowl, whisk...

For the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.

In a large bowl with a handheld electric...

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar until light and creamy, 2-3 minutes. Add the oil and eggs and mix until well-combined.

Add the dry ingredients and mix until the...

Add the dry ingredients and mix until the dough comes together. It should be stiff, but not dry (and definitely not overly wet or sticky).

Form the dough into balls about the size...

Form the dough into balls about the size of a golf ball or thereabouts. I use my #20 cookie scoop (about 3 tablespoons of dough per ball). You can definitely make them smaller, too, if you'd like.

Place the cookies several inches apart on the...

Place the cookies several inches apart on the prepared baking sheet(s).

Place 1/4 cup or so of granulated sugar...

Place 1/4 cup or so of granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (it helps to rub the bottom of the glass lightly with butter or oil before the first dip so the sugar adheres) and then press the glass onto a cookie, flattening to about 1/4-inch or slightly thicker. Repeat that process for all of the cookie dough balls.

Bake for 8-9 minutes. The cookies will still...

Bake for 8-9 minutes. The cookies will still be very soft in the middle but set around the edges. Don't overbake! Let them cool for a few minutes on the pan before transferring to a cooling rack to cool completely.

For the frosting, with an electric mixer (handheld...

For the frosting, with an electric mixer (handheld or stand mixer), cream together the butter and 1 cup of the powdered sugar until very light and fluffy, 1-2 minutes. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.

Spread the frosting evenly on the cookies. Decorate...

Spread the frosting evenly on the cookies. Decorate with sprinkles, if desired. Store well-covered in the refrigerator for 3-4 days.

These pillowy, festive cookies are great to have in your back pocket when you’re in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that classic eggnog flavor. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that’s custard-like on the inside and crisp on the outside. These are even better the second day, and keep very well in an airtight container at room temperature. This season, forgo the eggnog altogether and enjoy these cookies with a bourbon neat. (<a href="https://www.youtube.com/watch?v=LQDNDcpgPe4">Watch Vaughn Vreeland make his Eggnog Snickerdoodles.</a>)

Eggnog Snickerdoodles

all-purpose flour

unsalted butter (2 sticks), at room temperature

granulated sugar,

rum extract

nutmeg

In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.

Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.

Add the flour mixture and beat on low speed until combined. (You may want to start by “pulsing” the flour, so that it doesn’t go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.

Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.

Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.

Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

Filled with ground almonds and flavored with vanilla beans, these classic French macarons are soft in the center, with a crunchy meringue shell that shatters gloriously when you bite. Buttercream is the most traditional macaron filling, but you can substitute jam, chocolate ganache, dulce de leche or lemon curd. And feel free to play with the flavorings: Instead of vanilla, try a dash of rose water, some grated lemon zest or ground cinnamon. If you want to tint the macarons, add a drop or two of food coloring to the batter. These are best made a day or two in advance, and will last for up to 5 days stored airtight at room temperature.

Macarons

almond flour

confectioners’ sugar

fine sea salt

granulated sugar

vanilla bean,

superfine sugar

water, brandy or rum

Line 2 rimmed baking sheets with parchment paper. Sift together almond flour and confectioners’ sugar into a medium bowl.

In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites, cream of tartar and salt; whisk on medium until frothy. Gradually add granulated sugar, 1 tablespoon at a time, beating well between additions. Raise speed to medium-high and beat until egg whites are stiff.

Using a rubber spatula, fold almond flour mixture and vanilla seeds into egg whites, continuing to fold until mixture is just thin enough to drop in unbroken thick ribbons off the spatula. It should hold its shape for a few seconds before sinking into the rest of the meringue.

Dab a little meringue underneath each corner of the parchment to stick it to the baking sheet, then transfer the rest of the meringue to a piping bag fitted with a 1/2-inch-round tip. Pipe 1-inch rounds of meringue, spaced 1 inch apart. (Hold your tip perpendicular to the sheet to ensure a round shape.) Rap the baking sheet against the counter 2 or 3 times to remove air bubbles and flatten the meringues.

Let the meringues rest until you can poke them lightly with a finger and feel a skin; this will take 45 to 90 minutes, depending on the humidity of your kitchen. You don’t want the meringues to be sticky when you bake them.

Place a rack in the center of the oven and heat to 300 degrees. Bake one baking sheet at a time for about 20 minutes, rotating after 10 minutes. Macarons are done when you can easily lift one up from the tray to check if bottoms are light golden. Let cool completely on baking sheets.

Meanwhile, make the buttercream: Bring 1 inch of water in a medium pot to a simmer. In the bowl of an electric mixer, combine yolks, sugar, water and salt. Place bowl over simmering water, and use a rubber spatula to stir constantly until yolks reach 155 degrees. Transfer to an electric mixer fitted with a whisk attachment, and whip yolk mixture until it reaches room temperature, 4 to 7 minutes.

With mixer on medium speed, add butter a little at a time, waiting until fully incorporated before adding the next piece. Scrape bowl if necessary. Beat in vanilla extract.

Transfer to a piping bag fitted with a 1/4-inch-round tip. Pipe 1/4-teaspoon-size mounds onto the flat sides of half the macarons. Top with remaining pieces, sandwiching them together until filling reaches the sides of the macaron. Store in an airtight container; the macarons taste better the next day when the flavors have had a chance to meld.

Tara Jensen's moon cakes, from her new cookbook, A Baker’s Year, are about using the ritual of baking as a practice of remaining present, reflecting, and setting goals. 

Full Moon Cake

Tara Jensen’s cookbook, A Baker’s Year, closes with an outline of the lunar cycle from new moon to waning crescent, followed by instructions for setting a new moon intention, and recipes for lofty, single layer “moon cakes” beginning with this full moon cake. “Incorporate all of the ingredients quickly and efficiently, and while it’s baking, sit next to your oven with a clock, a pen, and a notepad. Do not open the oven door for the first 20 minutes of baking. Make notes when the cake becomes golden brown and pulls away slightly from the edges, when the smells of the cake change, and to describe how it’s baking in your pan. Take the time to do some deep breathing and reflect on your recent days. Poke the center of the cake with a knife. When it comes out clean, make a note of the time and pull the cake from the oven. You may forgo the timer and the notepad once you learn the rhythm,” she writes, “but perhaps you will enjoy it, bringing the ritual of goal-setting and journal writing with you into your baking.” Read more about Jensen’s bakery here.
Text and illustration credits (c) 2018 by Tara Jensen and reprinted by permission of St. Martin's Press.

Bon Appétit

Arrange a rack in center of oven; preheat to 325°. Cut a 9" circle of parchment to cover bottom of springform pan. Grease pan with butter, dust with ﬂour, and set parchment inside.

Sift sugar, baking powder, salt, and remaining 2½ cups flour into a medium bowl. Stir in lemon zest.

Whisk egg yolks and vanilla in a medium bowl. Add milk and whisk to combine, then add oil and whisk again to combine.

Pour yolk mixture into dry ingredients. Fold batter with a wooden spoon, scraping bottom and sides of bowl, until creamy, glossy, and fully combined (about 6–7 folds).

Using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form (do not overbeat; it will dry out the egg whites).

Using a large spatula, fold one-third of egg whites into batter to lighten. Fold in remaining egg whites in two additions until batter is bubbly, shiny, and loose.

Pour batter into prepared pan and bake cake until a tester inserted into the center comes out clean, 45–50 minutes.

Run a very sharp knife between edge of cake and pan. Let cool in pan until cool to the touch, about 1 hour.

Carefully remove adjustable body of springform pan and invert cake onto a platter. Peel off parchment. Serve plain or top with whipped cream or icing, if using.

Attention, lovers of squishy and chewy foods! This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce. We traded out the coconut for intense black sesame flavor and color used three ways: in the sugary pan lining, in the cake batter itself, and in the glazy caramel sauce that goes on top. Mochiko is our preferred brand of glutinous rice flour, but Bob’s Red Mill sweet white rice flour will also work.

Sesame Mochi Cake 

(3.6 oz.) black sesame seeds

sugar, divided

(254 g) glutinous sweet rice flour (preferably Koda Farms Mochiko)

kosher salt, divided

milk

Toasted white sesame seeds (for sprinkling)

Attention, lovers of squishy and chewy foods! This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce. We traded out the coconut for intense black sesame flavor and color used three ways: in the sugary pan lining, in the cake batter itself, and in the glazy caramel sauce that goes on top. Koda Farms Mochiko is our preferred brand of glutinous rice flour, but Bob’s Red Mill sweet white rice flour will also work.

Place a rack in center of oven; preheat to 350°. Generously grease an 8" or 9" round pan with butter. Line bottom with parchment and grease parchment with butter.

Toast black sesame seeds in a dry large skillet over medium heat, stirring frequently, until fragrant and just starting to crackle, 2–3 minutes. Transfer to a food processor or blender. Pulse, scraping down sides as needed, until seeds are finely chopped but haven't formed a paste. This could take as long as 2–3 minutes in a food processor, or 1–2 minutes in a high-speed blender.

Scoop out ¼ cup ground sesame seeds; set aside. Add ¾ cup sugar to food processor and pulse until sugar is a uniform gray and no lumps of sesame remain. Transfer to a large bowl. Sprinkle some sesame sugar all over sides and bottom of prepared pan (as if you were flouring it). Tap pan so sesame sugar coats sides and bottom in a thin layer; this will form a crust, which will help the cake release. Tap out any excess back into bowl. Add flour, baking powder, and ½ tsp. salt to bowl and whisk to combine.

Whisk eggs and ¼ cup melted butter in a medium bowl until creamy and emulsified, about 30 seconds. Whisk in milk, vanilla, and ½ cup cream. Add egg mixture to dry ingredients and stir to combine.

Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and cake is risen and springy with a firm golden brown crust, 45–55 minutes (the smaller your pan, the longer it will take).

Run a knife or offset spatula around edge of pan. Let cake cool in pan 10 minutes before inverting onto a wire rack. Invert again onto another wire rack and let cool completely.

Vigorously whisk reserved ¼ cup ground sesame seeds with remaining 5 Tbsp. cream and ½ tsp. salt in a medium bowl until smooth.

Bring cream of tartar, remaining ½ cup sugar, and 3 Tbsp. water to a boil in large skillet over medium-high heat, stirring to dissolve sugar. Cook, stirring frequently, until mixture is the color of light honey, 3–4 minutes.

Immediately remove caramel from heat. Vigorously whisk in cream mixture until combined. Immediately pour onto center of cooled cake and spread to the edges. Garnish circumference of cake with white sesame seeds.

For snickerdoodle purists, follow the recipe to the letter and beat after adding eggs for the full 3 minutes, which will give you beautiful cracks on the cookie’s surface as well as a cakey texture. For a chewier version, beat after adding eggs for just 30 seconds.

BA's Best Snickerdoodles

(2 sticks) unsalted butter, melted, cooled slightly

½ cup (packed) light brown sugar

vanilla bean, split lengthwise

eggs, room temperature

cinnamon

For snickerdoodle purists, follow the instructions to the letter and beat after adding eggs for the full 3 minutes, which will give you beautiful cracks on the cookie’s surface as well as a cakey texture. For a chewier version, beat after adding eggs for just 30 seconds. This is part of BA's Best, a collection of our essential recipes.

Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean; reserve pod for another use.

Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.

Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.

Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.

Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.

Angel food cake is so simple, but the specific ingredients and equipment matter. Yes, you do have to use a tube pan and cake flour, and yes, you do need to sift the dry ingredients and cool the pan upside down. But it all pays off in this cloud-like cake with just the right amount of sweetness.

BA's Best Angel Food Cake

cake flour, sifted

sugar

lemon juice

Berries and whipped cream (for serving)

Angel food cake is so simple, but the specific ingredients and equipment matter. Yes, you do have to use a tube pan and cake flour, and yes, you do need to sift the dry ingredients and cool the pan upside down. But it all pays off in this cloud-like cake with just the right amount of sweetness. This is part of BA's Best, a collection of our essential recipes.

Preheat oven to 325°. Whisk flour and powdered sugar in a medium bowl.

Beat egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed to break up egg whites, about 30 seconds. Increase speed to medium-high and beat until whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you overbeat, the meringue will look dry, grainy, and curdled). Beat in lemon juice and vanilla.

Remove bowl from mixer. Sift one-third of dry ingredients over meringue. Return bowl to mixer and beat on low speed until incorporated. Remove bowl from mixer again and repeat sifting and mixing process 2 more times. Remove bowl again and fold batter several times with a large flexible spatula, scraping and lifting batter from the bottom to make sure all ingredients are fully incorporated.

Scrape about half of batter into ungreased tube pan. Using a spoon or small offset spatula, push batter around bottom of pan, into corners, and up sides and center tube (this helps form smooth sides and eliminate air pockets); it’s okay if batter forms a little bit of a trough, with the center at a lower level than the outer edges. Scrape remaining batter into pan, spreading evenly and smoothing top.

Bake cake until top is puffed, split, golden, and springs back firmly when touched and a tester inserted into the center comes out clean, 35–40 minutes. Immediately invert pan, placing hollow part of tube over a long-necked wine or other glass bottle to elevate it (if your pan has feet, simply rest upside-down on feet). Let cool at least 1 hour, then turn right side up. The upside-down cooling is key for a cake that doesn’t deflate and sink onto itself. Using a thin metal spatula, cut around sides and loosen cake. Pull on tube to release cake from pan, then cut around tube. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Serve with berries and whipped cream.

Do Ahead: Cake can be made 1 day ahead. Wrap in plastic and store at room temperature.

“Simple ingredients made super special” could not be more true of these lemon possets, which are well worth the effort for their perfect combination of creamy, tart, sweet and crispy. A posset is a quintessential British dessert and has a similar consistency to that of a custard or pudding, but acid (lemon juice in this case) is used to set the base as opposed to egg yolks or cornstarch. There are a number of shortcuts you could take, including using store-bought labneh or replacing it with an equal amount of thick-set créme fraîche. You can also use store-bought meringues, crushing them lightly to sprinkle on top. The burnt lemon powder is an added bonus and a great way to use up lemon peel that you may have otherwise discarded. You can use this powder in a number of inventive ways, including sprinkling it over hummus or some roasted vegetables for added depth. If you are making your own labneh, be sure to start the day before.

Lemon-Labneh Possets With Meringue and Burnt Lemon Powder

Greek yogurt

lemon (from 1 to 2 lemons)

heavy cream (double cream)

labneh (homemade or store-bought)

egg eggs

unwaxed (or well-scrubbed) lemons

Make the labneh: Add yogurt and salt to a bowl and mix well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel with plenty of overhang. Add yogurt, and pull the overhang up and over the yogurt to encase it. Set the sieve over a bowl and place a weight on top. (A couple of cans — or tins — will do.) Refrigerate for 24 to 48 hours. When ready, discard the liquid collected and store the labneh in a sealed container in the refrigerator for up to 3 days. (You should have about 9 ounces/250 grams of labneh.) If using store-bought labneh, skip this step.

Measure out a scant 1/2 cup (about 7 ounces/200 grams) of labneh for the possets, and reserve the rest for breakfast or to spread onto toast.

Prepare the possets: Combine lemon zest, juice and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Set aside once the sugar has dissolved. In a separate medium saucepan, heat heavy cream (double cream) over medium until it just gently starts to bubble, 7 to 10 minutes. Off the heat, pour all the cream into the lemon mixture and whisk until combined, then whisk in labneh until smooth. Strain mixture through a fine-mesh sieve set over a jug with a spout. Divide mixture across 8 glasses. Refrigerate for at least 4 hours, or overnight if you’re getting ahead.

Prepare the meringue: Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Spread sugar onto a baking sheet (baking tray) and heat for 10 minutes, until very hot but not melted at all. A couple of minutes before it’s ready, add egg whites and cream of tartar to a stand mixer fitted with the whisk attachment (or alternatively, use an electric hand mixer), and beat on medium until frothy, about 1 minute. Remove sugar from oven and turn down the temperature to 250 degrees Fahrenheit/120 degrees Celsius. Turn mixer speed to low and slowly stream in the warm sugar until it’s all incorporated. Turn the speed back up to high, and beat until glossy and stiff peaks form, another 5 to 6 minutes. Line a large (roughly 16-by-12-inch/40-by-30-centimeter) baking sheet (baking tray) with parchment paper and use a spatula to thinly spread the mixture onto the lined tray, so it’s about 14 by 10 inches/35 by 25 centimeters. Bake for 80 to 90 minutes, until completely dried out. Set aside to cool, about 30 minutes, then roughly break apart into random shards.

Prepare the burnt lemon powder: Turn oven up to 450 degrees Fahrenheit/240 degrees Celsius. Use a small, sharp knife to cut the peel off the lemons in long strips. (Don’t worry if you get some of the pith.) You want about 1 ounce/30 grams in total. Transfer strips to a small, parchment-lined baking sheet (baking tray). Bake for 12 to 15 minutes, until completely dry and almost burned. (They’ll shrivel significantly.) Transfer to a pestle and mortar to finely grind, then pass through a sieve, to catch any large pieces. (Discard these.) You should be left with about 1 1/2 teaspoons.

Segment the lemons: Using the small, sharp knife, trim off any excess peel, then cut between the membranes to release the segments. Roughly chop each segment into 2 to 3 pieces. (Use them all if you like things a little sharp, or keep any extra in the fridge for a vinaigrette or salsa verde.)

To serve, top possets with lemon segments, a sprinkling of burnt lemon powder and a few meringue shards, serving any extra meringue to dip alongside.

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Butterscotch Crunch Cookies

butter, softened

shortening

brown sugar, packed

flour

10-oz bag English toffee bits

pecans*

This cloudlike version of pumpkin pie uses earthy tahini for extra nutty flavor—plus you can freeze it. 

Pumpkin-Tahini Mousse Pie

Tbsp. unsalted butter, melted, slightly cooled,

Tbsp. sesame seeds

chocolate wafer cookies (such as Nabisco Famous

kosher salt

¼ tsp. cream of tartar

pumpkin purée

tahini

cardamom

fruit orange slices; for topping)

This cloudlike version of pumpkin pie uses earthy tahini for extra nutty flavor. The trick to keeping it so light is mixing the pumpkin-tahini base with whipped cream in two additions: The first half ensures that the mixture is well combined, while the second half is ever so gently folded in to maintain its airiness. Lining the pan with sesame seeds gives additional texture to the cookie crust, helping it stay firm even when the pie is made ahead. We recommend topping with dried seasonal fruit just before serving. Pop any leftovers into the freezer: This pie is equally enjoyable as a frozen treat.

Preheat oven to 350°. Butter a 9"-diameter pie pan, then sprinkle evenly with sesame seeds.

Pulse cookies and salt in a food processor until finely ground. With the motor running, stream in remaining 7 Tbsp. melted butter and process until crumbs are evenly moistened. Transfer to pan. Using a flat-bottomed measuring cup, pack crumbs firmly onto bottom and up the sides. Freeze crust 10 minutes to firm up.

Bake crust until slightly darkened and fragrant, 10–12 minutes. Transfer to a wire rack and let cool.

Using an electric mixer, beat cream and cream of tartar in a large bowl, starting on medium speed and gradually increasing to high as it thickens, until medium peaks form, about 4 minutes.

Whisk pumpkin, tahini, vanilla, powdered sugar, cinnamon, cardamom, nutmeg, and salt in another large bowl until well combined. Using a rubber spatula, fold half of whipped cream into pumpkin mixture until smooth. Gently fold in remaining whipped cream just until incorporated (be careful not to overmix).

Spoon filling into crust and spread evenly to edges, creating a swirl on top. Sprinkle sesame seeds over and arrange dried fruit on top. Cover and chill until set, at least 4 hours.
Do ahead: Pie can be made 2 days ahead. Keep chilled.

We can't stop staring at the layers of bittersweet ganache and buttery caramel in this chocolate tart recipe. Don't forget a generous pinch of salt on top. 

Salted Caramel–Chocolate Tart

cocoa powder (we

Tbsp. sugar

Diamond Crystal kosher salt

all-purpose flour,

(1½ sticks) chilled unsalted butter, cut into pieces

Tbsp. milk

⅛ tsp. cream of tartar

unsalted butter,

semisweet chocolate

Flaky sea salt

You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won’t dissolve completely in the caramel filling, so use Diamond Crystal for the best results for this tart recipe. Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel. This is part of BA's Best, a collection of our essential recipes.

Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed—you’re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a ¾"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)

Preheat oven to 350°. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about ⅛" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Then we’ve got a trick from the School of Mary Berry to prevent cracks and tears in the dough: Slide the removable bottom of tart pan under dough, positioning it roughly in the center, like below. (Pro tip: Use a bench scraper in the first step for easier lifting.)

Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on top of the tart pan bottom. Then lower the bottom into the tart pan.

Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough:
Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10–15 minutes.

Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12–15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18–22 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

Bring sugar, cream of tartar, and ⅓ cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8–10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1½ cups). Let cool until warm.

Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.

Do Ahead: Caramel filling can be made 3 days ahead; cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead; once it’s set, cover and keep chilled.

Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon—if it’s too warm, it won’t hold its swirls.

Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10–15 minutes.

Do Ahead: Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.

With a snappy filling of blood orange curd that’s crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can’t find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Blood Orange Butterscotch Meringue Pie

All-purpose flour, for rolling out dough

Dough for 1 (9-inch) pie

30 milliliters lemon juice

orange

egg whites,

light brown sugar

Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)

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Chocolate Frosted Swig-Style Cookie...

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Chocolate Frosted Swig-Style Cookie...

Eggnog Snickerdoodles

Macarons

Full Moon Cake

Sesame Mochi Cake

BA's Best Snickerdoodles

BA's Best Angel Food Cake

Lemon-Labneh Possets With Meringue ...

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Pumpkin-Tahini Mousse Pie

Salted Caramel–Chocolate Tart

Blood Orange Butterscotch Meringue ...

3-Ingredient Cloud Bread

Passionfruit Sponge Cake recipe

The Best Snickerdoodle Bars

Mocha Brownie Meringue Cookies

Cheddar &amp; Sour Cream Scones

Easy Three-Cheese Soufflé

Parmesan Cheddar Soufflé

Southern Style Banana Pudding with ...

Buttermilk Biscuits

Panettone Sugar Cookies

The most viewed cream of tartar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Cheddar & Sour Cream Scones