Chocolate Caramel Tart - Puratos

Ingredients

Working Method

Ganache

Heat up cream
Pour over chocolate to make a ganache

Cookie

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

Caramel

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

Assemble

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

About this recipe

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