Milk Chocolate And Caramel Tart Recipe

How to make it

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• 1. Preheat oven to 325 °F (160 °C).
• 2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
• 3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
• 4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
• 5. Pour this into the cream-caramel mixture and mix thoroughly.
• 6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
• 7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
• 8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
• To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.
• Ingredients:
• · 1 cup (250g ) unsalted butter, softened
• · 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
• · ½ cup (50 g) ground hazelnuts
• · 2 level teaspoons (5 g) ground cinnamon
• · 2 eggs
• · 4 ½ cups (400 g) cake flour
• · 2 ½ teaspoons (10 g) baking powder
• · 1 ½ tablespoons (10 g) cocoa powder
• A day ahead
• 1. In a mixing bowl of a food processor, cream the butter.
• 2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
• 3. Add the eggs, one by one, mixing constantly
• 4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
• 5. Form a ball with the dough, cover in plastic wrap, and chill overnight.
• Alternate Caramel method:
• 1 cup sugar
• ½ cup water
• 1 tbs corn syrup
• Set a pot over medium-heat with the ingredients and stir slowly. When the mixture comes to a boil, stop stirring and wait until desired color is attained.corn syrup makes the caramel-making process easier too.