Chocolate Caramel Tart - Puratos

Delicious mini tarts (tartlets) with meringue and pear on a concrete background

Instructions

Short Crust Method

Mix butter into dry ingredients until the mixture is mealy.
Add the liquid whole eggs and mix until just combined.
Sheet to 4mm and chill dough.
Once chilled dock dough and cut desired size round. Place into tart form.
Freeze and once frozen, trim.
Bake at 350°F for 10-12 minutes.

Praline Base Method

Toast the Almonds.
Mix into praline and melted Belcolade, fold with Almond and crispy rice.
Roll and thin down in between two baking paper, then freeze it.

Salted Caramel Method

Soften Deli in microwave.
Add sea salt and vanilla. keep aside

Chocolate Chantilly Method

Bring Cream and inverted sugar to a boil.
Pour over Belcolade, then stir.
Keep refrigerated overnight .
Next day, whip to desired consistency.

Assembly

Bake tart shell.
Pipe salty Caramel into it.
Cut disc of praline, add on top.
Whip Chocolate cream and pipe it.
Add Roasted Hazelnut and chocolate decoration.

About this Recipe:

Complexity level:

Discover

Related recipes

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024