If you follow me on instagram (you totally should), you probably know that Russell and I just went to Berlin for a week.
While I’ve always wanted to go to Germany, it wasn’t really on our radar for this year. At least, it wasn’t until Russell just happened to find an amazing deal on a flight and hotel package that we couldn’t pass up. After like 2 minutes of discussion we decided that there’s no time like the present and we needed to just go for it.
Berlin is an amazing city and Russell and I truly fell in love. If it weren’t for two little baby dogs waiting for us at home, we might never have come back.
I could go on and on about what a beautiful, historic, storybook city Berlin is, and how the city somehow feels surprisingly diverse, modern, and progressive at the same time. I could also go on about how there is so much to do and so much to see and so much to EAT that we just can’t wait to go back. Every day of our trip was a new adventure, and so was every meal that we ate!
While I was thrilled about the idea of eating some authentic German cuisine, I was surprised to discover that “German” restaurants in Berlin were few and far between. You couldn’t take five steps without bumping into a Vietnamese or Turkish restaurant though, or a Neapolitan pizzeria or multi-cultural nouveau-hipster café. The only popular cuisine we had that was actually unique to Berlin was essentially fast food.
It’s called Currywurst, and it’s basically a grilled bratwurst that’s cut into slices, smothered in a curry ketchup, and served with french fries on a paper tray. Currywurst joints were EVERYWHERE!
Another thing I noticed about food in Berlin is that corn somehow seems to be experiencing a period of trendiness in Germany. Maybe not kale trendy, but trendy nonetheless.
When I was in High School and taking French classes it was explained to me that Europeans rarely if ever ate corn, considering it cattle feed, unfit for human consumption. Growing up surrounded by the sweet corn fields of upstate New York, I remember being insulted and injured by such snobbery, and the idea (and pain) that Europeans don’t eat corn has stuck with me ever since.
You can imagine my surprise then, when I saw dozens of people happily munching on ears of sweet corn on a stick on one of our first days there. We’d stopped by a popular flea market to hunt for vintage treasures or cool photography props for the blog. The market stands tended to be more mass market and tourist driven than we’d hoped for and we left empty-handed, but there was an entire aisle of food stands serving french fries and kebabs and currywurst. Right at the end of the row there was an entire stand devoted strictly to corn on the cob. I couldn’t believe my eyes.
Speaking of corn (bear with me, we’ll get there), Russell and I made a new friend on the plane to Germany. He was sitting in front of us and at one point leaned back to ask if we could see his phone. He’d gotten up to go to the bathroom and when he got back his phone was nowhere to be found. At first he thought he’d dropped it behind his seat at our feet, but in the end it turned out that he’d somehow kicked it across the aisle when he got up. I went back to watching The Bridges of Madison County and thought that was the end of it.
While we were in line waiting to have our passports checked, he was standing right behind us and we got to talking. It turned out that he’d booked the trip with his boyfriend, but he had to cancel at the last minute and our new friend was traveling alone. We decided to exchange emails and asked if he wanted to meet for a drink one night. He had a better idea though.
He suggested that we go have milkshakes together at the Ritter Sport store.
If you’re not familiar with Ritter Sport, it’s a square German chocolate bar that comes in colorful wrappers with a wide selection of (amazing) flavors and fillings. They’re available here in the U.S. (I’m kind of addicted) but the idea of visiting an entire store devoted only to Ritter Sport chocolate bars instantly caught my attention.
When our new friend also mentioned that they make custom made chocolate bars with your choice of mix ins, we were sold! The opportunity also happened to tailer made for us since my mother’s only request while we were in Germany was that we find and bring home some great chocolate for her.
While we were there we decided to do a little shopping of our own, and see if they had any flavors that aren’t available in the U.S.
Holy crap. Talk about a
kid fat guy in a candy store!
That’s when I saw it. The tortilla chip Ritter Sport. What the what?
OMFG you guys. I don’t even have words.
We actually only bought two bars at the time, but once we got back to the hotel and dug into one we knew we had to go back. Luckily they had them at the grocery store near our hotel, so we ended up getting like 10 bars to bring home with us to share with everyone we know and love.
If you’ve ever had a chocolate covered potato chip you kind of know what I’m talking about, but there’s even more happening here. You get the sweet and salty and crunchy thing, but then you also have the toasty earthy sweet corn flavor of a tortilla chip. Plus angels. And unicorns. Weeping tears of joy.
It’s like that.
Since I can’t actually share my Ritter Sport bounty with all of you, I thought I’d do the next best thing. The next best thing being the creation of a gussied up version of a candy bar, in fancy pants tart form.
The tortilla chip crumbles in the candy bar seem thicker and crunchier and somehow “cornier” than a normal tortilla chip, and to me at least, taste almost like Fritos. Nothing wrong with that.
So, in a moment of genius-level perfect clarity, I decided to crush up Fritos in a food processor and use them in the same way you would graham cracker or cookie crumbs in a pie crust. Just add butter and sugar and bake.
Rather than just filling the shell with chocolate, I decided to take it one step further and add a layer of sweet gooey buttery caramel too, and then cover that with heavenly rich dark chocolate ganache.
If you dig the sweet and salty chocolate thing, you have to try this. You can thank me later.
Chocolate Caramel Frito Tart
1 1/4 Fritos corn chip crumbs (from about 3 to 3 1/2 cups chips)
4 tablespoons melted unsalted butter
1/4 cup granulated sugar
3/4 cup heavy cream
6 tablespoons unsalted butter
1 1/2 cups sugar
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
5 ounces dark chocolate, finely chopped
Preheat oven to 350 degrees F.
Place about 3 to 3 1/2 cups of Fritos corn chips in a food processor or blender and pulse into fine crumbs. You could also use a ziplock bag and a rolling pin in a pinch. Save a tablespoon or two for garnish if you have any leftover.
Measure out 1 1/4 cups of crumbs and transfer to a bowl. Add melted butter and sugar and stir until butter is evenly distributed throughout mixture. Transfer crumbs to a 9″ tart pan, ideally one with a removable bottom, and evenly press the crumb mixture into the bottom of the pan and up the sides to form a crust.
Bake for 15 minutes, or until it smells toasty and just barely begins to brown. Remove from oven and set aside to cool.
Heat the butter and cream together in a small saucepan (or in the microwave) just until the butter has melted. Set aside.
In a separate medium saucepan, combine the sugar and water over low heat, stirring until the sugar has completely dissolved. Increase the heat to high and boil, without stirring, until it reaches a deep golden amber (340 on a candy thermometer, but I just went by color). Once it starts to brown watch it carefully. If it gets too dark it will turn bitter.
Remove from the heat and slowly stir in the cream mixture (It will bubble up a lot, be careful!). Return the pan to low heat and cook, stirring constantly, for about 5 minutes or until thickened. Stir in the vanilla and salt, and then pour caramel into the crust.
Refrigerate until firmly set, at least 30 minutes.
Place the chopped chocolate in a heat proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer. Pour hot cream directly over the chocolate. Let it sit for 2 minutes, then stir until the chocolate is completely melted and smooth. Pour the chocolate over the firmly set caramel layer and spread smooth. Sprinkle with additional Fritos crumbs before transferring the tart to the refrigerator for at least 15 minutes to set up.
This tart is incredibly rich so slices should probably be on the smaller side.
Leftovers should be stored, covered, in the refrigerator for up to 5 days.