Tarte folle choco-caramel
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50 rates
Preparation : 25 min
Cooking : 30 min
Total time : 4 h 55 Rest : 4 h
8 people
250 g of dark chocolate
50 g of butter
100 ml of single cream
20 g of dried raisins
100 g nut
1 shortcrust pastry
30 g of icing sugar
200 g of salted butter caramel
Associated products
RECIPE STEPS
1
Heat the oven to 180Β°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 of dark chocolate
- 50 g of butter
- 100 ml of single cream
Chocolate
05:00 / Auto / 60Β°C
5
Remove the tart shell from the oven and cool.
- 100 g nut
6
Spread the caramel in the tart shell, and sprinkle with the dry fruits and dried raisins.
Refrigerate for 30 minutes until the caramel sets.
- 20 g of dried raisins
- 200 g of salted butter caramel
7
Pour the chocolate ganache over the caramel, smooth with a spatula and set aside at room temperature for 3 hours until firm.
8
Just before serving, dust with icing sugar.
- 30 g of icing sugar
Β© photos Sandra Mahut Β© 2014 Hachette Livre (Marabout)
