Rich Choc Caramel Tart - Puratos

Ingredients

Working Method

Base

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

Bake

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

Ganache

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

Coconut layer

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

Assembling

Assemble in the order: Sable breton, ganache and Topfil

Claims

Taste Tomorrow

Discover

Related recipes

Fruit Mince Tart

Chocolate Caramel Tart

Donut Choux

Avo-Choc Mousse

Vegan dark choc mousse with mango

Lemon meringue eclairs recipe

Cake in a jar

Caramel Pillow

Salted Caramel Eclair

Spiced Blackforest Cheesecake

Red Berry Mousse Tart

Fruit Mince Pies

Spiced Apple Yoghurt Mousse

Custard Tart

Trio Choc Spheres

Gluten Free Friands

Bite Root

Lamington Petit Gateau

Panna Cotta Fruit Tarts

Mango Almond Tart

Dark Choc Mousse with Raspberry

Tangy Vegan Mousse

Cake Tarts

Berrylicious Mousse Tart

Jupiter

Fruity Cheesecake

Mocha Rum Mousse Log

Gluehwine Cinnamon Mousse

Black forest profiterole

Choc-hazelnut tart

Neapolitan with Blue Gum Ganache

Matcha eclairs

© Puratos Group 2024