Chocolate caramel tart
Discover our recipe for chocolate caramel tart.
A recipe signed CuisinezCaramel by Nigay located in Feurs, in the Loire.
Nigay Team
High
Prep. : 2h
Rest time : 24h
For 6/8 persons
Ingredients
Sweet dough
- 190g flour
- 20g cornflour
- 90g icing sugar
- 130g of butter
- 35g almond powder
- 100g speculoos caramel
- 1 pinch of salt
- 1 egg
Dacquoise :
- 70g icing sugar
- 70g hazelnuts
- 2 egg whites
- 20g caster sugar
Caramel ganache :
- 80g white chocolate
- 200g liquid cream
- 100g speculoos caramel
Caramel chocolate mousse :
- 110g dark chocolate
- 25g of butter
- 1 egg yolk
- 125g of liquid cream
- 50g caramel powder
Chocolate glaze:
- 115g dark chocolate
- 4cl of liquid cream
- 10g butter
- 6cl double cream
- 45g caster sugar
- 12.5cl water
- 190g flour
- 20g cornflour
- 90g icing sugar
- 130g of butter
- 35g almond powder
- 100g speculoos caramel
- 1 pinch of salt
- 1 egg
Dacquoise :
- 70g icing sugar
- 70g hazelnuts
- 2 egg whites
- 20g caster sugar
Caramel ganache :
- 80g white chocolate
- 200g liquid cream
- 100g speculoos caramel
Caramel chocolate mousse :
- 110g dark chocolate
- 25g of butter
- 1 egg yolk
- 125g of liquid cream
- 50g caramel powder
Chocolate glaze:
- 115g dark chocolate
- 4cl of liquid cream
- 10g butter
- 6cl double cream
- 45g caster sugar
- 12.5cl water
Preparation
Ganache
Bring 50 g of liquid cream to the boil and pour over the white chocolate. Mix well and add the caramel. Mix well again and add the 150 g of cold liquid cream. Strain on contact, leave overnight in the fridge and then whip up.
Chocolate mousse
Melt the chocolate, add the butter and egg yolk. Mix well and add the caramel powder. Whip the cream into a whipped cream and fold into the chocolate. Pour into an 18 cm circle and freeze overnight.
Sweet pastry
Mix all the powders together, blend the butter with the egg, then sand the mixture. Mince and chill for 2 hours. Roll out and mould into a 20 cm tart base. Bake for 20 minutes at 170°C.
Dacquoise
Roast the hazelnuts, mix them to obtain a powder then add the icing sugar and mix well. Beat the egg whites until stiff and fold in the 20g of caster sugar. Gently fold the egg whites into the powder. Pour the mixture into an 18 cm circle and bake for 15 minutes at 170°C.
Assembly
Melt the 50g of chocolate in the liquid cream in the microwave then emulsify with a marysee. Add the butter and emulsify again.
In a saucepan, heat the water, sugar, double cream and 65g of chocolate pieces over medium heat and stir until smooth. Pour the chocolate sauce over the ganache, mix well and leave to cool to 35°C.
Remove the chocolate mousse from the mould, place on a wire rack and pour on the glaze
Spread some of the ganache with a piping bag in the tart base (keep some for decoration).
Cover with the dacquoise, mousse and icing.
Finally, poach the remaining ganache between the chocolate mousse circle and the edges of the tart.
Bring 50 g of liquid cream to the boil and pour over the white chocolate. Mix well and add the caramel. Mix well again and add the 150 g of cold liquid cream. Strain on contact, leave overnight in the fridge and then whip up.
Chocolate mousse
Melt the chocolate, add the butter and egg yolk. Mix well and add the caramel powder. Whip the cream into a whipped cream and fold into the chocolate. Pour into an 18 cm circle and freeze overnight.
Sweet pastry
Mix all the powders together, blend the butter with the egg, then sand the mixture. Mince and chill for 2 hours. Roll out and mould into a 20 cm tart base. Bake for 20 minutes at 170°C.
Dacquoise
Roast the hazelnuts, mix them to obtain a powder then add the icing sugar and mix well. Beat the egg whites until stiff and fold in the 20g of caster sugar. Gently fold the egg whites into the powder. Pour the mixture into an 18 cm circle and bake for 15 minutes at 170°C.
Assembly
Melt the 50g of chocolate in the liquid cream in the microwave then emulsify with a marysee. Add the butter and emulsify again.
In a saucepan, heat the water, sugar, double cream and 65g of chocolate pieces over medium heat and stir until smooth. Pour the chocolate sauce over the ganache, mix well and leave to cool to 35°C.
Remove the chocolate mousse from the mould, place on a wire rack and pour on the glaze
Spread some of the ganache with a piping bag in the tart base (keep some for decoration).
Cover with the dacquoise, mousse and icing.
Finally, poach the remaining ganache between the chocolate mousse circle and the edges of the tart.
