BLACK LICORICE CREME BRULEE
Steps:
- Preheat oven to 350. Place 8 4inch round flan rings (1 inch high) on a rimmed baking sheet lined with parchment; set aside. Make the tart shells: process flour, cocoa, granulated sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. WIth machine running, add eggs; process until dough just comes together. Shape dough into a disk; transfer to a lightly floured work surface. Roll out dough to 1/8 inch thickness. Cut out 8 6-inch rounds, and fit into the flan rings. Patch cracks with leftover dough if needed. Refrigerate shell on baking sheet until firm, about 30 minutes. Prick bottom of shells with fork tines. Bake on sheed until firm, 13-15 min. Let cool completely. Make the filling: Put cream and licorice into a medium saucepan over high heat. Bring to almost a boil. COver and let stand at room temp for 2 hours. Preheat oven to 350. Reheat licorice cream over medium heat. Whisk egg yolks, granulated sugar and salt in a medium bowl. Slowly whisk licorice cream into yolk mixture. Pour through a fine sieve, (do not press on solids) and stir in Pernod. Divide custard among tart shells. Bake on sheet until centers are just set, 14-15 min. Let cool completely on a wire rack. Refrigerate on a sheet until cold, about an hour (up to overnight) Sift 1 tsp. superfine sugar evenly over each tart. Hold a small kitchen torch at a 90 degree angle 3-4 inches from surface of a tart and move flame back and forth until surface is carmelized. Alternatively, chill tarts in the freezer for 20 minutes and then place them on a baking sheet. Broil until tops are golden brown, 2-3 minutes.
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