From: Pastry chef Lauren Mitterer, Wild Flour Pastry, Charleston, SC. Yield: 1 tart. Tart Shell: 8 oz. butter ½ cup sugar pinch of salt 2 cups flour ½ cup cocoa powder ½ cup pistachios, ground Caramel Mascarpone Ganache: 8 oz. mascarpone 2 oz. caramel sauce (recipe follows) ¾ cup chocolate, chopped ¾ cup cream Caramel Sauce: ½ cup water 10 oz. sugar 1 oz. corn syrup 1 oz. butter 1 cup heavy cream For tart shell: Combine ...

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