Decorate the sides of the tart with chocolate shards, and sprinkle fleur de sel over its top. Serve at room temperature. The tart can be assembled up to 6 hours before serving.
5. Pumpkin Macarons (Makes about 50 macarons)
"Everyone associates fall with pumpkins, so I always love making some sort of pumpkin dessert. I wanted to do something different, so I created a spiced pumpkin ganache for pumpkin macarons. The pumpkin really stands out in these macarons."
For the macarons:
3 1/2 cups (450 grams) confectioners' sugar
4 cups (400 grams) almond flour or finely ground blanched almonds
9 large egg whites at room temperature
2 cups (400 grams) sugar
1 tsp allspice
5 drops orange food coloring
For the 5-spice pumpkin ganache:
2/3 cup plus 1 Tbsp (80 grams) sugar
12 tsp (180 grams) cream
4 tsp (16 grams) cornstarch
7 Tbsp (100 grams) butter
3.2 oz (90 grams) white chocolate
6 Tbsp pumpkin purée
2 tsp cinnamon
2 tsp allspice
Pinch of ginger
Make the macarons: Place a rack in the upper and bottom thirds of the oven and preheat the oven to 400°F. Line 2 baking sheets with silicone baking mats or parchment paper. If you have enough baking sheets, double them up (this will prevent the macarons from baking too fast).
Sift together the confectioners' sugar and almond flour over a large bowl. Stir in 4 egg whites, until the mixture is smooth and lump-free.
With a candy thermometer handy, combine the sugar and 1/2 cup (125 grams) water in a medium saucepan over medium-high heat. If sugar sticks to the sides of the pot, dip a pastry brush in water and brush the sides.
While the sugar is cooking, put the remaining 5 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Once the sugar reaches 221°F on the candy thermometer, start beating the eggs on high speed. When the sugar reaches 250°F, pour it into the eggs in a slow stream, with the mixer running. Continue beating until the meringue is thick and the bottom of the bowl is cool to the touch.