Recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon


8 oz. Butter, room temperature
1/4 C. Dark brown sugar
1/4 C. Sugar
1/4 C. Honey
2 C. All-purpose flour
1/2 C. Pastry flour, whole wheat
1 t. Salt
1/2 t. Cinnamon

Cream the butter with the sugar, brown sugar and honey. Combine the dry ingredients with the mixture. Form into 4” tart shells and bake at 350 degrees for 20 minutes. Let cool in the tart shell.


1 C. Sugar
1 C. Cream
6 oz. Dark chocolate, 61-70% cocoa
8 T. Butter
5 Egg yolks
1 Egg
1/4 t. Salt
1 t. Vanilla

Melt chocolate with butter. Caramelize the sugar to 225 degrees, then add the cream. Temper the mixture into the eggs, then add the chocolate-butter mixture. Add salt and vanilla.


1/2 C. Water
8 oz. Egg whites
1 1/2 C. Sugar
6 oz. Corn syrup
Pinch of cream of tartar

Combine sugar, corn syrup and water. Bring to a boil and cook to 250 degrees. Meanwhile beat the egg whites to medium peaks. Add the cream of tartar to the mixture. Slowly pour the syrup down the side of the mixing bowl. Once all the syrup is in the bowl, continue mixing the meringue on medium speed until cool to the touch.


7 oz. White chocolate
3 T. Water
1 t. Corn syrup
Combine ingredients and melt.


Pour the chocolate filling into the pre-baked tart shell. Bake for 30 minutes at 350 degrees. Take the meringue and spread it atop each tart, forming peaks. Put the tarts in the oven for 5 minutes or until the meringue is lightly browned. Serve warm.