Chocolate Caramel Tart


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

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