Chocolate caramel tart

Name: Tart chocolate caramel of Nina Métayer
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: French
Ingredients: Crémeux (Creamy) chocolate :; 170g Cream; 170g Whole milk; 3 Egg yolks; 30g Brown sugar; 130g Dark Chocolate 72%; 30g Milk Chocolate 35%; Chocolate shortbread :; 120g Brown sugar; 150g Flour T80; 50g Cocoa powder; 2 pinches Fleur de sel (Sea salt flake); 130g Charentes-Poitou PDO Butter; Soft caramel dough :; 120g Sugar; 50g Liquid Cream; 1 pinch Fleur de sel; 80g Charentes-Poitou PDO Butter (cold); Caramelized nuts :; 30g Sugar; 10g Water; 120g Nuts; 15g Charentes-Poitou PDO Butter; Reconstituted chocolate shortbread :; 200g Chocolate shortbread; 70g Caramelized nuts; 1 pinch Fleur de sel; 100g Dark Chocolate

Recipes

Dedicated to chocolate lovers, this chocolate caramel tart recipe plays with textures as well as with the elegant presentation, made with a piping bag. You can make a large tart to share or individual tartlets.

Serve	Preparation	Cooking
6-8	3h	40mn

Matériel

In addition to usual pastry ustensils, you’ll need:

A large tart ring or small individuals one
Pastry (piping) bags and a round nozzle (tip)

Ingredients

Crémeux (Creamy) chocolate

170g Cream
170g Whole milk
3 Egg yolks
30g Brown sugar
130g Dark Chocolate 72%
30g Milk Chocolate 35%

Chocolate caramel tart recipe

Organization, manufacturing steps

Most of the steps can be done the day before, realize assembly and finishing not too long before serving !

Start with the Crémeux chocolate and store in cold (3h).
Then make the chocolate shortbread and bake, let cool
Make the soft caramel paste, store in cold (2h)
Make the caramelized nuts, let cool
Make the reconstituted chocolate shortbread, spread in a tart circle and store in cold (10mn)
Assembly and finishing

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