Chocolate Caramel Tart


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.

  • 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.

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