Choco Caramel Tart
Cooking Instructions
- 1
Crust
- 2
In the mixing bowl add flour, corn starch, powdered sugar, choco powder and salt, whisk.
- 3
Add butter and mix til it crumbly.
- 4
Add egg and mix again til the dough comes together and not sticky.
- 5
Wrap the dough with plastic wrap and let it sit in the fridge for 45-60 minutes.
- 6
Caramel
- 7
In a pot add sugar and melt in medium heat until it melt and the color is light amber.
- 8
Add butter and stir, once the butter melt, add heavy cream, sprinkle some salt and set aside.
- 9
Ganache
- 10
Heat up the heavy cream until it simmer (not boil) and then pour over the chocolate or you can put the chocolate and cream in the microwave and heat for a 30 seconds (add another 30 seconds if needed)
- 11
Assembly
- 12
Roll out the dough 3mm thick and wrap it in the pie tin, cut excess dough and bake it at 160c for 15-20 minutes
- 13
Once the crust cool, pour the caramel halfway and then dollop the Ganache, sprinkle it with salt and let it set at least overnight.
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