Chocolate Caramel Tart

Short Crust
Tegral CL Wholegrain A/P Cookie 500g
Almond Flour 500g
Butter - Soft 300g
Eggs 100g
Praline Base
Belcolade Lait Selection Cacao Trace 75g
PatisFrance Hazelnut Praline 50% 105g
Toasted Silvered Almonds 90g
Crispy Rice 90g
Salted Caramel
Deli Caramel 100g
Salt 1%
Vanilla Pod 1 pod
Chocolate Chantilly
Heavy Cream 1000g
Inverted Sugar/Trimoline 40g
Belcolade Dark Noir Selection 55% 225g


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.

About this Recipe:

Complexity level:  


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