Chocolate Caramel Nutty Tart - Puratos

Chocolate Shortcrust

Mix everything together to obtain a homogeneous texture.
Store in the fridge until hard.
Soften a bit and roll out to 3mm, put in a baking ring of .75 inches high and a diameter of 4 to 6 inches of cm.
Bake at 375°F for about 12 minutes.

Caramel Nutty

Soften the Deli Caramel and add the soft butter.
Add the different roasted nuts.
Pipe this caramel mixture in the chocolate shortcrust and make it even with a spatula.
Leave about 1/2 the shell empty for the ganache.
Leave to set at room tempature.

PNG 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 . For optimum shine, do not refridgerate.

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