Since every grocery was raided of all all-purpose flour, I had to resort to several gluten-free alternatives so that I could continue baking regularly. For this dessert, I had a ton of fun making it, actually, just because I used misugaru(7 to 17 gluten-free grain mix, popularized in Korea), in place of flour. Misugaru is typically used in lattes and drinks, but I opted to use it in place of flour, since it is powdered grains, and that’s literally what flour is. So for the components, we have a misugaru-ghee(because they also ran out of unsalted butter, fml), shell, chocolate ganache with fleur de sel, tempered chocolate disk with gold leaf, and a fleur de sel-ghee salted caramel. I love that with this dessert, you get to pour the caramel over the disk, and that just melts it and makes for a delicious, caramel-y-chocolatey mess. I named the dessert “Loaded” after a Koda Kumi song, but also because it’s another play on a million dollar shortbread.

Makes 4 tart:
For the tart shell:
1 cup misugaru
1/2 cup ghee, chilled down
1/4 cup granulated sugar
3 tablespoons cold water
a pinch of salt
cornstarch for rolling

Blitz together to form a dough. Chill down for at least 20 minutes. Roll out on a cornstarch’d(yes, I create a verb) surface, to about 1/8th inch. Line 4 English muffin tins with melted ghee and cornstarch, and place in the dough. Prick, weigh, and bake at 375 degrees F for 15 minutes. Cool down and freeze before removing.

For the ganache:
3/4 cups dark chocolate
1/4 cup heavy cream
a pinch of fleur de sel
2 tablespoons ghee

Heat together ingredients on low heat until completely melted and whisk until homogenous. Transfer to a piping bag and pipe into the tart shells. Freeze solid. With your spare, ganache, chill down until solidified. Whip until lightened and place three small dollops onto the set ganache. You will be placing the disks on these.

For the disk:
1/2 cup dark chocolate chips
gold leaf

Melt down all about 2 tablespoons of the chocolate in a double boiler. Take off heat and stir for about 2 minutes with a rubber spatula, then add in the rest of your chocolate, stirring until everything has melted together. Pour onto acetate and spread out evenly with an offset spatula. Refrigerate for 1 to 2 minutes first, then cut out 4-inch disks. Re-chill for another 10 minutes before removing from the acetate. Garnish with the gold leaf and place on top of the tarts.

For the caramel:
1/4 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon ghee
1/2 teaspoon fleur de sel

Melt down your sugar first until it reaches an amber color. Hit with the cream and ghee first, allowing them to dissolve the sugar, and then finish with the fleur de sel. Transfer to a pouring glass. Keep warm, as you want the warm caramel to melt the chocolate.