Milk Chocolate and Caramel Tart - Sweet ReciPEAs (2024)

Ingredients

• Ingredients:
• ½ lb (250 g) chocolate shortbread pastry (see recipe below)
• 1 ½ cups (300 g) granulated sugar
• 1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
• ¼ cup (50 g) butter
• 2 whole eggs
• 1 egg yolk
• 2 ½ tablespoons (15 g) flour
• 1 ¼ cups (300 g) whipping cream
• ½ lb (250 g) milk chocolate
• For the Chocolate Shortbread Pastry:
• Note: The Chocolate Shortbread pastry can make 3 tart shells.
• Ingredients:
• 1 cup (250g ) unsalted butter, softened
• 1 cup plus 2 tablespoons (150 g) confectioners¢â¬â„¢ 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
• For the Alternate Caramel Method:
• If you have problems with the dry method, you may use this method.
• 1 cup sugar
• 1/2 cup water
• 1 tablespoon corn syrup

Instructions

1. A day ahead:
2. In a mixing bowl of a food processor, cream the butter.
3. Add the confectioners¢â¬â„¢ sugar, the ground hazelnuts, and the cinnamon, and mix together
4. Add the eggs, one by one, mixing constantly
5. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
6. Form a ball with the dough, cover in plastic wrap, and chill overnight.
7. Instructions
8. Preheat oven to 325 °F (160 °C).
9. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
10. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color.
11. Incorporate the heavy cream or crème fraiche and then add butter.
12. Mix thoroughly.
13. Set aside to cool.
14. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
15. Pour this into the cream-caramel mixture and mix thoroughly.
16. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
17. Prepare the milk chocolate mousse:
18. Beat the whipping cream until stiff.
19. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
20. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula.
21. Chill for one hour in the refrigerator.
22. To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color.
23. Pour it onto waxed paper laid out on a flat surface.
24. Leave to cool.
25. Break it into small fragments and stick them lightly into the top of the tart.
26. For the Alternative Caramel Method:
27. Set mixture in a pot over medium-high heat and stir slowly.
28. When the mixture comes to a boil, stop stirring and leave it alone.
29. Wait till desired color is attained .

Notes