Rich Choc Caramel Tart


Grams (g)
Butter 200
Icing sugar 120
Salt 2
Yolk 30
Plain flour 165
Almond meal 60
Base total 577
Belcolade Noir Selection C501/J 150
Belcolade Lait Selection 03X5/G 270
Coconut cream 375
Ganache total 795
Coconut layer
Coconut Dessicated 270
Coconut Cream 105
Coconut oil 54
Golden Syrup 69
Coconut layer total 498
Deli Caramel 120
Topfil Passionfruit 120
Miroir Glassage Chocolat Noir 360
total 600

Working Method

  1. Cream butter and sugar till pale
  2. Slowly add eggs
  3. Once emulsified add dry ingredients and mix till just combined
  4. Refrigerate for 1 hour or overnight, roll out and bake in a ring

  1. Roll out and cut desired shapes
  2. Bake at 160 °C for approximately 15-20 minutes
  3. The sable will spread and is best to bake in rings or cut out shapes after 5 minutes baking time

  1. Heat up coconut cream and make ganache
  2. Pipe into moulds, pipe a layer of Deli Caramel in the middle of the ganache
  3. Place coconut disc on top and freeze
  4. Demould and glaze with Miroir glassage chocolat noir

Coconut layer
  1. Warm up coconut oil and mix all ingredients till combined
  2. Roll out to 2mm and cut discs 7cm diameter, refrigerate

  1. Assemble in the order: Sable breton, ganache and Topfil


  • Taste Tomorrow