Chocolate and caramel tart
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45 rates
Preparation : 25 min
Cooking : 30 min
Total time : 4 h 55 Rest : 4 h
8 people
250 g dark chocolate
50 g butter
100 ml single cream
20 g of dried raisins
100 g nut
30 g salted butter
1 shortcrust pastry
100 g caster sugar
30 g icing sugar
100 ml single cream
70 g water
Associated products
RECIPE STEPS
1
Heat the oven to 180°C.
2
Roll out the dough and transfer it to a pie dish (about 26cm in diameter).
- 1 shortcrust pastry
3
Blind bake the tart shell for 25 minutes.
It must be golden brown.
4
Add the chocolate pieces and the other ingredients into the metal bowl. Run the program.
- 250 g dark chocolate
- 50 g butter
- 100 ml single cream
Expert
05:00 / 3 / 60°C
5
Scrape down the wall of the bowl and, if necessary, rerun the program to smooth the ganache.
Expert
00:30 / 3 / 100°C
6
Remove the tart shell from the oven and cool.
- 100 g nut
7
Spread the caramel in the tart shell, and sprinkle with the dry fruits and of dried raisins.
Refrigerate for 30 minutes until the caramel sets.
- 20 g of dried raisins
8
Pour the chocolate ganache over the caramel, smooth with a spatula and set aside at room temperature for 3 hours until firm.
9
Just before serving, dust with icing sugar.
- 30 g icing sugar
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
2 comments
angela43701
i cant see what to do with the “Crazy Pies” ingredients
makes no sense.where's the pastry recipe?