Chocolate Caramel Tart


Grams (g)
Belcolade Noir Selection C501/J 99
Belcolade Lait Selection 03X5/G 175
Cream 245
Ganache total 519
Oats 150
Desiccated coconut 50
Flour 250
Brown sugar 250
Water 50
Golden Syrup 50
Bi-Carb 10
Butter 200
Cookie total 1010
Condensed milk 650
Butter 60
Golden Syrup 40
Caramel total 750
Deli Caramel
Miroir Glassage Chocolat Noir

Working Method

  1. Heat up cream
  2. Pour over chocolate to make a ganache

  1. Cream butter and sugar
  2. Add dry ingredients
  3. Heat water, syrup and add bi-carb, then add to above mixture
  4. Roll out very thinly (2mm) on a tray lined with baking paper and bake at 150 degrees for 10 minutes

  1. Warm up all the ingredients
  2. Pour into tin lined with baking paper and bake at 110 degrees for 45-60 minutes till set
  3. Once cool, cut out a disc to place onto tart. Freezing may be required

  1. Use a baked tart shell (sweet pastry)
  2. Place caramel disc inside
  3. Pipe Deli Caramel around to the same height
  4. Place a cookie thin on top
  5. Pour ganache on top and let cool
  6. Once set, glaze with Miroir Glassage Chocolat Noir
  7. Pipe Ambiante and decorate with chocolate and nuts

About this recipe

Complexity level: