Caramel Chocolate Tart

g
Shortcrust
Sir Galahad Flour 365g
Sugar 135g
Unsalted Butter 200g
Liquid Whole Eggs 50g
Salt 1g
Baking Powder 1g
Caramel
Sugar 550g
Unsalted Butter 135g
Toasted & Chopped Nuts of Choice 400g
Heavy Cream 34% - Heated 280g
Lemon Juice A.N.
Salt 5-10g
Cacao-Trace Ganache
Heavy Cream 34% 260g
Vanilla Bean 1 each
Glucose 40g
Unsalted Butter 40g
Belcolade Lait Selection Cacao Trace 320g
Belcolade Dark Noir Selection 55% 70g
Cacao-Trace Mousse*
Belcolade Lait Selection Cacao Trace 880g
Heavy Cream 34% 500g
Heavy Cream 34% 700g
Cacao-Trace Glaze*
Belcolade Dark Noir Selection 55% 1000g
Milk 300g
Gelatin - Gold Sheets 20g
Glucose 500g
Miroir Neutre Glaze 1000g

Method

Shortcrust
  • Mix everything together to obtain a homogenous texture. 
  • Store in the fridge until hard. Soften a bit and roll out to 3 mm, put in a baking ring of .75 inches high and a diameter 4 to 6 inches of cm. 
  • Bake at 356°F for about 12 -15 minutes on a Silpan.

Caramel
  • Mix a few drops of lemon juice in to the sugar. 
  • Caramelize following the dry method. 
  • Add heated cream over low heat and stir to combine. 
  • Add butter and stir to combine. 
  • Allow to cool to room tempurature and add toasted nuts.

Cacao-Trace Ganache
  • Warm the cream, vanilla with glucose and butter at 176°F, then pour over chocolates. 
  • Blend to homogenize. 
  • Pour on tart shells to fill. 
  • Let set at 60°F overnight.

Cacao-Trace Chocolate Mousse
  • Make chocolate disks of equal diameter to the tart shell from tempered Belcolade and once ready place over ganache surface. 
  • Make a ganache with the Belcolade and 500g heavy cream. Cool to 84 °F and fold in the soft whipped 700g of cream. 
  • Pipe into desired mold and freeze overnight. 
  • Keep in mold until ready to glaze to keep humidity off the surface.

Cacao-Trace Glaze
  • Scald Milk with glucose and pour over Belcolade. 
  • Add soaked gelatin and stir gently to combine. 
  • Add Miroir and blend to combine. 
  • Cover the glaze surface directly with plastic and reserve to use the next day. 
  • Warm to 98°-105° F for use. 
  • Glaze mousse and place on top of the chocolate disk. 
  • Decorate with caramelized or sanded nuts.

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