Caramel Orange Tart


Tart Dough Method
  • Mix flour, almond flour, powder sugar, salt and butter together until it obtains a sandy texture. 
  • Add the eggs and mix just until it forms a dough. 
  • Sheet the dough to 2.5 mm and chill the dough for about an hour. Line the rings with the tart dough. 
  • Bake at 350°F for 12-15 minutes or until the tart is fully baked.

Praline Crunch Layer
  • Mix the ingredients in descending order. 
  • Press 4g in the base of the 2inch tart. 
  • For the Pecan Nuts Praline - Cook 28g water and 105g Sugar to 242°F. 
  • Add 200g Toasted Pecans to coat them in sugar. 
  • Cook until the sugar re-melts. 
  • Cool. 
  • Grind to make praline.

Orange Jelly
  • Blanch the zest of one orange and set it aside. 
  • Boil the orange segments, passionfruit juice and the mixture of sugar and pectin NH. 
  • Add the chopped candied orange and bring it to a boil. 
  • Mix it well with the hand blender. 
  • Add the gelatin and blanched orange zest and mix it with the hand blender. 
  • Pipe 8g on top of the pecan crunch layer.

Orange Caramel Ganache
  • Cook the sugar and glucose to a light caramel. 
  • Gradually add the orange juice and zest as you stir. 
  • Pour over the Belcolade Lait Selection Chocolate and let it set for 5 minutes. 
  • Then mix it with the hand blender. 
  • Once it reaches 100⁰F add the butter, soft cocoa butter and Triple Sec and mix it with the hand blender. 
  • Deposit 6g per tart shell.

White Coffee Chantilly
  • Heat the first heavy cream to 167⁰F and add the gelatine. 
  • Add the second heavy cream, sugar, vanilla and coffee beans. 
  • Mix all together and store it in the frig for 12 hours before using. 
  • Strain out the coffee beans and whip. 
  • Pipe on the tart to decorate.

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