Made by Pastry Chef Maricsa Trejo of La Casita Bakeshop


Cooking Time

3 Hours
Makes 12 Servings



For the Caramel:

In a pot over medium heat, cook agave and sugar until dark brown. Carefully whisk in heavy cream then add butter and salt. Cook another 5 minutes, stirring frequently. Remove from heat and let cool.


For the Chocolate Tarts:

Heat oven to 350°F. In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl, add eggs, and mix until just combined. While continuing to mix, slowly add all dry ingredients. Once dough forms, wrap in plastic and allow to rest 1 hour or overnight. Press dough into tart molds, fill with pie weights, and bake 20 minutes. Remove pie weights and bake for another 5 minutes.


For the Smoked Chocolate Ganache:

Using a smoker, smoke chocolate for 10 minutes. Meanwhile, in a separate pot, simmer cream. Pour warm cream over smoked chocolate, whisking to combine. When ready to use, make sure ganache is soft and almost pourable.


For the Agave Candy:

In an extra large saucepan, add sugar, agave, salt, and 115 milliliters water. Gently stir to combine. Heat over medium-high flame until sugar is dissolved. Using a pastry brush dipped in cold water, brush sides of the pan to dissolve any residual sugar crystals. Do not stir. Continue cooking the mixture until it evenly reaches 300℉. Immediately remove from heat and whisk in baking soda, making sure to reach all corners of the pot. Once the syrup expands into a foam-like consistency, scrape it into a parchment-lined, 9-inch square pan. Allow the agave mixture to harden for a few hours.


To Assemble and Serve:

Pipe room temperature Caramel into Chocolate Tarts. Place Chocolate Tarts in freezer to set Caramel. Meanwhile, break Agave Candy into small pieces. Dip them into semi-sweet chocolate then place on a parchment-lined sheet tray. Once Caramel is set, carefully place a scoop of Smoked Chocolate Ganache into each Chocolate Tart,. Using a small spatula, evenly spread Smoked Chocolate Ganache until smooth. Return Chocolate Tarts to freezer and chill until Smoked Chocolate Ganache is set. Top each Chocolate Tart with chocolate-coated Agave Candy and sprinkle with Maldon salt.