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Photo by Richard Maack
Bourbon Pecan Turtle Tart
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During the month of “love” there are no sweeter three words than chocolate, pecan and caramel.
Few things go together so well – think about the classic candy confection known as a “turtle” – and that’s why Cork’s pastry chef and co-owner Danielle Morris decided to wrap those three ingredients together in a wickedly delicious tart. (Please don’t mention to her that the $6 price tag is a steal for this sinfully rich, artfully presented dessert.)
Morris starts with a cocoa-based cookie ring and pours in a layer of decadent, Guittard dark chocolate ganache. After it sets, she pours in a sticky caramel sauce spiked with a generous splash of bourbon, and tops the caramel with meaty pecan halves. A swirl of chocolate sauce surrounds the tart, and a fluffy dollop of unsweetened whipped cream sporting two curls of chocolate and a dusting of cocoa powder sits on the side. A crowning swirl of golden spun sugar, like a halo, completes this heavenly dessert.
“I’m a big fan of unsweetened whipped cream,” says Morris, who graduated from the Scottsdale Culinary Institute with the intent of becoming a pastry chef. “I don’t like overly sweet desserts, and the unsweetened cream balances the richness of the chocolate.”
Cork’s other desserts are just as love-worthy (and reasonably priced at either $6 or $8), including their signature banana crème pie and a new carrot layer cake, spiced with cinnamon, allspice and cloves and garnished with crushed candied walnuts. Morris’ artistic flair is simply icing on the cake.
Cork4991 S. Alma School Road, Chandler
480-883-3773
corkrestaurant.net