Chocolate and Salted Caramel Tart
Chocolate and Salted Caramel Tart
A meeting of sweet and salty flavors in a unique crunchiness!
Approx. 24/26cm cake.
Ingredients for the shortcrust pastry:
- Flour type 00 350g
- Butter 175g
- 2 Whole eggs
- Sugar 140g
- Water 2/3 spoons (if necessary)
- Seeds of a vanilla berry (or a few drops of vanilla extract)
- Zests of 1 lemon or 1 orange (optional)
- For salted caramel:
- Sugar 250g
- Butter 120g
- Fresh cream 170g
- Salt 8g
For chocolate coating
- Dark chocolate cocoa min 60% 200g
- Fresh cream 30g
- Brazil nuts and walnuts chopped to finish 90g
Procedure:
Let's prepare the caramel, in a saucepan put 250g of caster sugar and put it on the fire at medium heat to facilitate the caramelization we can wet the sugar with 2/3 drops of water, to mix it rotate the saucepan, it will be ready when it melts and will have a light hazelnut color, taking care not to burn it.
At this point add the butter (120g) and with a hand whip incorporate the sugar, add 8g of salt and make sure it melts well.
In a second saucepan bring to the boil 180g of cream and add them to the caramel whipping quickly.
Here is our salted caramel.
You can keep it in the fridge for several days.
Let's prepare the base.
For the shortbread we follow the recipe La Pasta Frolla on this blog.
Once the shortcrust pastry has rested, on a clean and floured surface we roll out the dough to a thickness of about 6-8mm and place it in a 26-28 buttered and floured cake tin creating a 3cm border.
Pour some dried legumes inside the shortcrust pastry and roll out homogeneously, remembering to separate them with a sheet of greaseproof paper.
We cook at 180°C for about 25-30 minutes.
We prepare the chocolate icing:
Now in a bain-marie with a small pot in a pot of water melt the chocolate 200g and add 30g of cream, fill our shortcrust pastry with caramel to taste, let it cool in a frizer for a few minutes and glaze with chocolate and then finish with the mixed nuts.
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