Milk Chocolate And Caramel Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Truly decadent....it'l leave you drooling!! Ingredients:
· 1/2 lb (250 g) chocolate shortbread pastry (see recipe below) |
· 1 1/2 cups (300 g) granulated sugar |
· 1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche |
· 1/4 cup (50 g) butter |
· 2 whole eggs |
· 1 egg yolk |
· 2 1/2 tablespoons (15 g) flour |
· 1 1/4 cups (300 g) whipping cream |
· 1/2 lb (250 g) milk chocolate (i prefer plain chocolate) |
Directions:
1. 1. Preheat oven to 325 °F (160 °C).
2. 2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. 3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. 4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. 5. Pour this into the cream-caramel mixture and mix thoroughly.
6. 6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. 7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
8. 8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
9. To decorate: melt 1/2 cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.
10. Ingredients:
11. · 1 cup (250g ) unsalted butter, softened
12. · 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
13. · 1/2 cup (50 g) ground hazelnuts
14. · 2 level teaspoons (5 g) ground cinnamon
15. · 2 eggs
16. · 4 1/2 cups (400 g) cake flour
17. · 2 1/2 teaspoons (10 g) baking powder
18. · 1 1/2 tablespoons (10 g) cocoa powder
19. A day ahead
20. 1. In a mixing bowl of a food processor, cream the butter.
21. 2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
22. 3. Add the eggs, one by one, mixing constantly
23. 4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
24. 5. Form a ball with the dough, cover in plastic wrap, and chill overnight.
25. Alternate Caramel method:
26. 1 cup sugar
27. 1/2 cup water
28. 1 tbs corn syrup
29. Set a pot over medium-heat with the ingredients and stir slowly. When the mixture comes to a boil, stop stirring and wait until desired color is attained.corn syrup makes the caramel-making process easier too.
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