Rich Choc Caramel Tart - Puratos

Ingredients

	Grams (g)
Base
Butter	200
Icing sugar	120
Salt	2
Yolk	30
Plain flour	165
Almond meal	60
Base total	577
Ganache
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
* Makes 12

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

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